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    Scott Adams
    Scott Adams

    By Scott Adams •

    Lasagna #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "Bellyfat" in the Open Original Shared Link.

    Ingredients:
    ½ pound ground beef or turkey
    1 Large onion diced
    1 clove of garlic
    2 jars of spaghetti sauce (13oz)
    ½ cup water
    1 teaspoon basil
    1 teaspoon parsley
    1 container 15 oz ricotta cheese
    2 cups mozzarella cheese
    1 cup Parmesan cheese
    1 egg
    Salt and pepper to taste
    Gluten-free lasagna noodles (1 box)

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    Directions:
    Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.

    In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.

    Put ½ cup water in bottom of lasagna pan with about ¼ cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top

    Top with extra mozzarella cheese and Parmesan cheese and sauce.

    Cover tightly with foil. Bake at 350F for 45 minutes. Remove foil and bake an extra 20 minutes.


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    Guest Katie Shimel

    Guest Katie Shimel

    Posted

    I just found out over the holiday of 2011 that I have celiac. This is an amazing Lasagna tastes better then normal lasagna! Thanks for sharing this awesome meal idea!

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    Guest Marlene A Hibbard

    Guest Marlene A Hibbard

    Posted

    Great for those of you who can eat all that cheese. I'm having trouble with lactose these days but you celiacs who can't tolerate cheese: Do you realize that cheddar is made with a process that eliminates the lactose in it. So I topped my lasagna with cheddar although I would have loved mozzarella.

    I used elbow macaroni since the lasagne noodles are hard to come by in my area. Thanks, Scott Adams.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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