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 Before
we talk about lasagne recipes, let's talk about lasagne noodles.
There are two basic options for a gluten-free lasagne noodle.
The first and in our opinions, the best is home-made fresh
noodles. Fresh noodles are superior in taste, (we find no
taste difference between home-made gluten-free and traditional
wheat pasta), and texture but are also time consuming to prepare.
For step by step instructions on making your own home-made
fresh gluten-free pasta, visit our archived online cooking
class, 'Making
Pasta'.
The second option is to buy packaged, dried gluten-free pasta.
We prefer the Tinkyada brand which we find very close to the
'real thing'. Tinkyada pasta performs nearly the same in taste,
appearance, texture and in cooking. Another dried pasta choice
is De Boles, No Boil Lasagne Noodles. We used these for our
'Roasted Eggplant and Zucchini Lasagne' with great results.
For a more detailed report on De Boles No Boil Lasagne Noodles,
see this month's Product Test on these noodles.
So much for the noodles, now let's talk recipes!
We have four terrific lasagne recipes to
share this month. The first is 'Lasagne
with Mixed Mushrooms, Bechamel Sauce & Pesto'. This
recipe is a version of a traditional lasagne calling for a
rich bechamel sauce with a twist; pesto. The pesto adds a
fabulous layer of flavor that perfectly accompanies the mushrooms
in this dish. Next, we bring you 'Potato
Lasagne with Sauteed Mushrooms'. This is actually not
a lasagne at all, but the layering effect resembles a delicate
square of lasagne. This recipe includes no pasta, gluten-free
or otherwise. The 'noodles' are made instead from thinly sliced
potatoes. This is an elegant recipe that would be perfect
for a sophisticated first course to fabulous meal. Don't shy
away from trying this! At first glance it might look difficult,
but the steps are straight-forward and it takes approximately
an hour to prepare beginning to end.
'Roasted
Eggplant & Zucchini Lasagne' is a lovely vegetarian
lasagne that has a wonderful nutty taste of garlic. The eggplant,
zucchini and garlic are tossed and roasted with olive oil
creating a slight smoky flavor that sets the stage for the
dish. We used De Boles No Boil Pasta in this recipe with good
results. The pasta did soften and cook while the lasagne was
cooking, but we think that pre-cooked lasagne is better. However,
warmed up in the microwave the next day, we couldn't tell
the difference!
Our last recipe is 'Polenta
Lasagne'. This is another layered dish that resembles
lasagne but includes no pasta. Truly delicious, this is one
of our favorites!
Now that we've put you in the lasagne mood, here are more
'must try' lasagne recipes from our archives.
Old Fashioned
Lasagne
Santa
Fe Lasagne
Rice
& Eggplant Lasagne
Chicken
Lasagne w/Pesto
Lasagne
w/Bechamel Sauce
- Glutenfreeda
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