Mouth-Watering Gluten-Free Lasagne Recipe for You
Are you looking for a delicious, comforting and hearty pasta dish without the gluten and dairy? Look no further than this SCD gluten-free pasta-less lasagna recipe!
This recipe is perfect for those on specific carbohydrate, low FODMAP, or paleo diets. You don’t have to miss out on the comfort of lasagna just because of dietary restrictions. Using zucchini as a delicious and healthy alternative to traditional pasta noodles, this homemade gluten-free lasagna is a great option for anyone who is looking to avoid grains and gluten.
The zucchini noodles are layered with a savory meat sauce made with ground beef, onion, garlic, basil, and oregano. The meat sauce provides robust flavor that will have your mouth watering long before it’s even out of the oven. The dish is then topped with creamy mozzarella and ricotta cheeses (dairy-free options also available) and baked to perfection.
This comforting, homemade lasagna is sure to please anyone at your dinner table – even those who can eat gluten and dairy! It’s a versatile dish that can be customized with your favorite ingredients or substitutions like spaghetti squash, butternut squash or even veggies like cauliflower. It’s perfect for meal prep or feeding a group, making it an excellent addition to your weekly meal planning.
Follow along as I show you how to create this tasty, comforting dish that will have your taste buds singing for joy.
Why You’ll Love This Recipe
As a nutritionist and food blogger, I know how difficult it can be to find healthy recipes that not only taste great but are also easy to make. That’s why I’m excited to introduce you to my Scd Gluten Free Pasta-Less Lasagna Recipe! Trust me; it’s a dish you’ll absolutely love.
Firstly, this recipe is gluten-free, grain-free, and low-carb. If you follow the Specific Carbohydrate Diet (SCD) or need to avoid gluten in your diet, then you’re going to love this lasagna recipe as its free of gluten-containing lasagna noodles. Instead, thinly sliced zucchini takes the place of lasagna noodles. It’s a great alternative for those who want or need pasta-free meals.
Secondly, this lasagna recipe is packed with flavors and nutrients that your body craves. The homemade meat sauce is flavored with dried basil and oregano, sautéed onions and garlic, salt and pepper, which makes it extremely flavorful. The layers of zucchini with ground beef and cheddar cheese spread evenly throughout the dish will leave your taste buds feeling completely satisfied. And as a bonus: this recipe includes lots of veggies!
Thirdly, all of the ingredients used in this lasagna recipe are easily found in your local grocery store or health food store. You don’t need any fancy or expensive ingredients to make this pasta-less lasagna; everything used in this recipe is easy on the pocket.
Lastly, you can easily customize this recipe based on what you have available in your pantry or fridge. This versatile dish can be turned into Vegan Zucchini Lasagna by replacing meat with a variety of vegetables such as portobello mushrooms or even lentils. You can also make it dairy-free by substituting traditional cheese with non-dairy cheese like vegan cashew ricotta cheese.
So why will you love this recipe? Because it’s simple, healthy, flavorful, and easily customizable! It’s sure to become a family favorite that you’ll make again and again.
Ingredient List
- Zucchini: With its mild taste, zucchinis are a wonderful replacement for traditional lasagna noodles. This summer squash is low in calories and carbs, high in fiber, vitamin C, and potassium.
- Onion: Provides a deep savory-sweet flavor to the dish
- Minced garlic clove: Brings a subtle pungent flavor that complements the meat sauce.
Meat Sauce
- Ground beef: A great source of protein with added iron and vitamin B12. Choose 90% lean ground beef to cut down on the fat content.
- Olive oil: Extra virgin olive oil has an abundance of heart-healthy fats and antioxidants that benefit your health.
- Red sauce: Tomatoes make up the base of this sauce. They contain lycopene, an antioxidant linked to several health benefits.
- Dried basil and oregano: Packed with flavors that enhance the tomato-based sauce.
- Salt: Enhances the overall taste of the dish.
Cheese Filling
- Mozzarella cheese: Creamy mozzarella provides a gooey texture when melted
- Ricotta cheese: Soft, mild ricotta cheese is used as filler
Gluten-Free Noodles Alternatives
- Homemade gluten-free pasta: Almond flour pasta retains perfectly with melted cheese; they’re delicate but more flavorful than wheat-based alternatives.
- Spaghetti Squash: After baking or sautéing, use a fork to scoop out strands; provide an excellent ‘pasta’ texture that mimics traditional noodles while adding sweet flavor.
- Butternut Squash: When baked, sliced thin layers act as great lasagna noodles.
Dairy-Free Alternatives
- Vegan Zucchini Lasagna: Tofu cashew cheese replaces the mozzarella and ricotta cheese.
- Cashew Cheese: Made from cashews and nutritional yeast for cheesy flavor and texture
- Cottage Cheese: A healthier alternative to ricotta cheese that is low in fat and sodium.
Sauces Alternatives
- White sauce: it’s made of almond milk instead of dairy milk; great as a vegetarian alternative.
- Pesto sauce: Adds bold flavors to the dish with basil leaves, pine nuts, and olive oil.
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to head into the kitchen and start cooking! Here is a step-by-step guide on how to make this Scd Gluten Free Pasta-Less Lasagna recipe.
Step 1: Preheat and prepare
Preheat your oven to 375°F (190°C) and grease a 9 x 13 baking dish with olive oil or any preferred oil of your choice.
Step 2: Saute the veggies
In a large skillet, heat up some olive oil over medium-high heat. Then, add in one chopped onion and one minced garlic clove. Cook until fragrant and translucent. Add in two cups of chopped zucchini and sauté for about 5 minutes or until tender. Season with salt, dried basil and dried oregano.
Step 3: Brown the beef
Add one pound of ground beef into the same skillet and cook until browned. Drain off any excess fat.
Step 4: Make the sauce
To the skillet, add 2 cups of your favorite pasta sauce or homemade tomato-based sauce (add an extra teaspoon of dried basil here if using plain tomato sauce). Mix well with the vegetables and meat, let it simmer for about 10 minutes until a thickened sauce forms.
Step 5: Assemble the layers
Spread a thin layer of sauce evenly at the bottom of the prepared baking dish, then sprinkle grated cheddar cheese on top of it. Repeat this process alternatively by spreading another layer of vegetable mixture then a layer of cheese. Keep doing this until all of your sauce has been used up.
Step 6: Top it off
Top it off with shredded mozzarella cheese followed by tiny spoonfuls of fresh ricotta cheese.
Step 7: Bake at 375°F (190°C)
Place the baking dish with the lasagna on top into the oven and bake it for about 25 minutes or until the cheese on top is golden brown.
Step 8: Serve warm
Take out the cooked lasagna from the oven and let it cool for a few minutes before slicing and serving warm.
Enjoy your delicious Scd Gluten Free Pasta-Less Lasagna!
Substitutions and Variations
One of the best things about this gluten-free, grain-free, and dairy-free zucchini lasagna recipe is how versatile it can be. Here are some ideas for substitutions and variations:
– Meatless: This recipe isn’t just friendly to those with dietary restrictions; it’s also easy to adapt for vegetarians and vegans. You can swap out the ground beef for chopped mushrooms, lentils, or extra veggies like eggplant or bell peppers.
– Different veggies: While this recipe uses zucchini as its main vegetable, you could also experiment with other options. Try using thinly sliced butternut squash, roasted spaghetti squash strands, or layers of steamed cauliflower instead.
– Cheese alternatives: For a completely dairy-free version of this lasagna, swap out the mozzarella and ricotta cheese for cashew cheese or a vegan cheese of your choice. To keep it lower in fat and calories, consider using cottage cheese as a substitute.
– White sauce: If you’re not a fan of red tomato sauce, you can make a white sauce from scratch by whisking together equal parts coconut milk and homemade gluten-free flour paste over medium heat until thickened. Season with salt to taste and add garlic or nutritional yeast for an extra boost of flavor.
– Spices: While this recipe uses dried basil and oregano as its primary spices, feel free to experiment with other blends like Italian seasoning or herbs de Provence. You can also add more minced garlic cloves or onion slices for added depth of flavor.
That’s really just the tip of the iceberg when it comes to substitutions and variations you can make with this pasta-less lasagna recipe. Play around with different combinations until you find the one that satisfies your cravings and helps you stay within your dietary needs.
Serving and Pairing
This SCD gluten-free pasta-less lasagna recipe is a satisfying main course that is perfect for those who are looking for a low-carb, grain-free and dairy-free meal. Serve hot and enjoy the rich and savory flavors this dish has to offer.
This dish pairs well with fresh green salad, roasted vegetables or garlic bread. It’s also great with a glass of red wine or a refreshing sparkling water.
For those who prefer a vegan version, you can swap the meat with lentils, tofu or chickpeas. You can also replace the mozzarella cheese with vegan cheese or cashew ricotta for dairy-free options.
If you’re having guests over, impress them by serving this flavorful lasagna as a main course accompanied by a couple of side dishes. This comfort food will surely satisfy even the heartiest appetite.
Lastly, remember to let your lasagna rest for 10-15 minutes before serving to set and cool down slightly. This allows it to firm up and makes it easier to slice and serve neatly.
Make-Ahead, Storing and Reheating
This SCD Gluten-Free Pasta-Less Lasagna recipe is an excellent dish to make ahead of time. You can prepare it a day or two before you need it, and allow the flavors to meld together in the fridge. When you’re ready to serve it, simply reheat and enjoy!
To store your pasta-less lasagna, make sure you have an airtight container or cover it tightly with plastic wrap. It will last up to 4 days in the refrigerator without losing its flavor or texture.
If you want to store this dish even further in advance, you can freeze it. Wrap the lasagna very tightly in plastic wrap and then in foil before placing it into the freezer. It will last up to 2 months.
When reheating your pasta-less lasagna, bake it in the oven at 350°F for about 20-25 minutes if it was stored in the fridge. If it was frozen, bake it for about 45-50 minutes.
The beauty of this dish is that it holds up well for leftovers. You can enjoy it as is, heated up for lunch or dinner throughout the week. Or you can add more vegetables or salad on the side for a delicious and healthy meal.
So go ahead and make this gluten-free pasta-less lasagna recipe ahead of time, store and reheat as needed so that you can always have a delicious and healthy meal on hand!
Tips for Perfect Results
If you want your Scd Gluten Free Pasta-Less Lasagna Recipe to have the best taste, texture and appearance possible, then you should take into account some of the following tips.
First, when cooking and cutting the zucchini for the lasagna, make sure it’s not too thin or too thick. If it’s too thin, it may break during baking or become overly soggy, while if it’s too thick, it may not cook through well enough or overwhelm the other flavors. A good rule of thumb is to slice the zucchini into thin rounds of uniform thickness that are about 1/8 inch (0.32 cm) each.
Second, when preparing the meat sauce, don’t overcook the ground beef. It should be browned and crumbled evenly, but not dry or burnt. If you’re using lean beef, you may need to add a bit of olive oil to keep it moist. Be sure to also drain any excess fat from the pan before adding the minced garlic and onion.
Third, when layering the lasagna noodles, zucchini rounds and meat sauce, try to spread each ingredient in an even layer that covers the entire surface area of the baking dish. This will ensure that all parts of the lasagna cook at a similar rate and that there are no dry spots or clumps of ingredients.
Fourth, before topping off your lasagna with shredded cheese (either cheddar or mozzarella), sprinkle some dried basil, oregano and salt on top for added flavor. These herbs will bring out the savory notes in the meat sauce and complement the freshness of the zucchini.
Fifth, for a dairy-free option, substitute mozzarella ricotta with cashew cheese or cottage cheese. Cashews provide a creamy texture while remaining ketogenic-friendly making this dish perfect for people on a low-carb diet.
Finally, let your finished lasagna rest for at least 10-15 minutes after baking. This will allow the cheese to melt and the flavors to meld together, resulting in a perfectly sliced lasagna.
FAQ
As with any recipe, there may be some common questions or concerns that arise. In this section, I will be addressing some of the frequently asked questions about this SCD gluten-free pasta-less lasagna recipe to help you navigate any challenges that may arise in the cooking process. So let’s get started!
Do gluten-free lasagna noodles taste different?
Wondering whether gluten-free lasagna noodles taste different from regular ones? It’s natural to expect that the taste and texture of gluten-free noodles would differ, but there are several brands of gluten-free lasagna noodles that are just as tasty, if not better! In my opinion, Tinkyada and Jovial are the best brands for gluten-free lasagna noodles.
Is Udi’s lasagna gluten-free?
Looking for a gluten-free version of a classic lasagna dish? Look no further than Udi’s Gluten-Free Lasagna with Meat Sauce. Made with gluten-free pasta, this dish is filled with layers of melty mozzarella and creamy ricotta cheeses, seasoned beef, and a hearty, comforting red sauce. And best of all, each serving packs in an impressive 19 grams of protein.
What are the benefits of gluten-free pasta?
According to a recent article in Plant Foods for Human Nutrition, pasta made from gluten-free grains such as buckwheat, quinoa, and amaranth provide higher amounts of protein compared to those made from refined starches. These amino acids can benefit the health of muscles, skin, and bones.
What order do you layer lasagna in?
Let’s start by preparing a delectable lasagna dish that will tantalize your taste buds. To begin with, we’ll need to put a bit of pasta sauce on the bottom of a baking dish, and then place a layer of cooked lasagna noodles on top of it. The following step is to spread an even layer of ricotta cheese mixture, followed by a scrumptious meat sauce. Repeat the layers two more times to achieve the perfect balance of flavors. Finally, top it off with a layer of noodles, sauce, mozzarella, and parmesan cheese to add some extra richness and depth to the dish.
Bottom Line
In conclusion, this SCD gluten-free pasta-less lasagna recipe is a game-changer for anyone looking to create a healthy, delicious meal without sacrificing taste. With its simple yet flavorful ingredient list, this recipe offers the perfect combination of protein, healthy fats, and veggies. It offers you the versatility to customize ingredients to your liking while still adhering to your dietary needs.
Not only is it easier on your gut than traditional lasagna recipes, but it’s also a great way to add more vegetables and fiber to your diet. Whether you’re following a specific carbohydrate diet, low FODMAP, paleo or simply looking for a healthier alternative to pasta dishes, this recipe is sure to please.
So why not give it a try today? Get creative with variations and substitutions that work for you. You may just find yourself making this pasta-less lasagna recipe again and again as it becomes a new staple in your meal rotation. Trust me; it’s tasty enough to keep everyone coming back for seconds!
Scd Gluten Free Pasta-Less Lasagna Recipe
Ingredients
- 1 1/4 teaspoons olive oil
- 1 onion, diced
- 1 teaspoon minced garlic clove
- 1 kg ground beef
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 zucchini, peeled and chopped
- 1 1/2 cups pasta sauce
- 150 g cheddar cheese, grated
Instructions
- Preheat oven to 180 C (350 F).
- Steam zucchini until slightly soft and lightly mash them.
- Meanwhile, saute onion and garlic for until ligthly browned.
- Add beef, salt, oregano, and basil, stir until beef is cooked.
- Grease the bottom of the baking pan and spread out 1/2 of the mashed zucchini, then half of the tomato sauce, then 1/2 of the beef, then 1/2 of the cheese.
- Repeat the layering process, ending with the cheese.
- Bake for about 10 minutes, until the cheese has melted on the top of the lasagna.
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