Saturday, June 21, 2008

Yummy Lasagna - allergy free

Elena from the Everyday Miracles Yahoo group posted a Lasagna recipe a week or so ago so I decided to give it a go....with a few modifications.

Step 1: Make Bechamel sauce
Melt 2 TBS appropriate butter substitute. I used Earth Balance Buttery Sticks. Add 2 TBS gfcf flour. I used my mix that I store in the freezer taken from Big Batch Cookies. Whisk these two things together constantly until they form a thick paste. Then add milk substitute, a little at a time stirring constantly. It will be thin, but keep whisking. I kept adding rice milk until I had about 2 cups total product. I did not add it all at one time. I used 365 Rice Milk...and oops...i only had vanilla. It was a bit sweet but fine in the final product. I also added some salt and pepper and a squeeze of lemon. I think that brightened it up a bit. Take care not to burn the sauce. Per Elena, if you do turn it brown, start will not be tasty.

Step 2: assembly
1. Preheat oven to 375 degrees F
2. Spread one cup of tomato sauce (with your choice of seasonings) in the bottom of a 9X13" pan. I used Trader Joe's Marinara Sauce.
3. Arrange 3 or 4 precooked gfcf lasagna noodles over the sauce taking care that they do not touch each other or the side of the pan. I was able to put 3 length-wise and then I broke one in half and put it on the end. I used DeBoles Rice no boil lasagna noodles which according to their website are available at Walmart. (I did not buy them there- but I didn't look for them their either.)
4. Put some bechamel sauce to cover the noodles
5. Cover the sauce with a layer of fresh baby spinach noodles. Again, per Elena, frozen spinach doesn't cut it.
6. Spread another cup of tomato sauce on top of the spinach.
7. Arrange another 3 or 4 noodles on top
8. More bechamel.
9. More baby spinach
10. More tomato Sauce.

I stopped at this point but as I read Elena's post, she did do another layer. Easily done. I do not like, nor can I eat, soy cheese but this is fantastic without it. The noodles must be covered completely with sauce as they are 'no pre-boil' and need to effectively boil while in the oven.

Step 3: Cook.
Cover with aluminum foil and bake approximately 40 minutes. (Not rocket science here. Poke at the noodles and see how they feel.) Remove foil and bake another 10 minutes until bubbly. Let cool for 5-10 minutes before cutting.

Elena says this can be made with meat instead of the spinach...and of course there are 100 other variations.

Kid review: Andrew didn't like it...wouldn't taste it... but I'll keep presenting it. (Andrew has about 10 foods he eats currently. Thankfully most of them are healthy!) I am most indebted to Elena because I've wanted Lasagna for SO long and didn't think it could be made yummy without the cheese. Much thanks!


Karen Joy said...

This is a GREAT idea -- using bechamel sauce ILO ricotta. Before we went casein-free, too, I used to regularly make g.f. lasagna, and we've all been missing it. I will *definitely* do this. Thanks for the inspiration!

Chef Penny said...

What a great idea and would be perfect for meatless Monday. You are a genius!

Anonymous said...

Thank you so much for posting! This is the first lasagna I have had in 10 years! I added daiya to the bechamel and on the top. Instead of spinach I used roasted vegetables. There were no leftovers!