Gluten Free Easy Lasagna

Posted on April 25th, 2012 by Coupon Cathy

 

Recently, we realized that my husband may have a sensitivity to gluten. So, we have begun the process of removing gluten from our diet. And, if you haven’t done it, you may not realize that gluten is EVERYWHERE! However, there are a few thingsĀ  that, at this early stage, are carrying us through the bread-less, pasta-less lifestyle in a thrifty manner. Just to clarify, we can have bread and pasta that is gluten free. It’s just that it costs an arm and a leg. And, we haven’t yet begun to make our own gluten free bread (oh, that’s coming soon, though).

That said, my husband wanted spaghetti a few nights ago. Usually easy prep for me. However, I didn’t want to go to the grocery store and pledge next month’s income for 8 oz of pasta (okay, okay, I’m exaggerating a little bit!). In any case, I wondered what it might be like to make something Italian using the potatoes in my pantry. I looked online and realized that I was not the only one to have had that very same thought! Potato lasagna was an option, using potatoes instead of pasta!

I made a very simple–but very yummy–lasagna using potato slices (that I’d boiled until they were tender beforehand) in place of the pasta. I didn’t have ricotta. So, I just used what I did have.

1 lb ground beef
1 onion, chopped
1/2 bunch of spinach
3-4 garlic cloves, minced
1/4-1/2 cup chopped italian parsley
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
1 jar of pasta sauce
1 cup of shredded mozarella cheese
4-5 potatoes (which I boiled for a few minutes before slicing)

1. Brown ground beef and add onion, garlic, parsley, spinach, additional seasonings and jar of sauce. Simmer.

2. Thinly slice potatoes and layer them into a 9×13 greased pan. Lightly salt and pepper potatoes.

3. Top potatoes with 1/3 of the sauce mixture and then with 1/3 of the cheese.

4. Repeat the layering of potatoes, sauce and cheese. Then, top this layer with remaining sauce and remaining cheese.

5. Bake at 350 degrees for about 30 minutes or until it begins to bubble.

Of course, you can transform almost any lasagna recipe inexpensively into a gluten free one by substituting potatoes for the pasta. But, you can also have a tasty dish by just using what you have (even without ricotta and eggs, etc). Keep in mind that you don’t have to be gluten free to enjoy this tasty variation on traditional lasagna! Enjoy!


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