Free Lasagna

Okay, the title’s misleading.  (But it was free at a banquet at our church.)  Mainly what it was free of was gluten and nightshades!

When I saw the sign-up sheet in the foyer, my options were lasagna, breadsticks, salad or dessert.  Since I no longer eat traditional lasagna ingredients, I decided I’d better get creative and take something Gary and I could eat.

I’m in an incredible Facebook group with other non-grain eaters, and for the past couple of weeks I’ve found great inspiration.  Like the idea to use zucchini for my pasta.  And the fabulous suggestion of butternut squash for sauce.  (Thanks ladies!)

Everyone knows I can’t stand to follow recipes, nor am I good at writing them down… but here’s my concoction for the party…

I cooked a bunch of hamburger meat with salt, pepper, some Italian herbs, and garlic salt.  Then I drained it and pulsed it around in my food processor so it would be nice, small kernels.  (Can hamburger meat be kernels?)

I chopped up a butternut squash and an onion, cooked them together in a sauce pan with a little salt and pepper ‘til they were tender, then pureed them together in my food processor.  (You can’t imagine how delicious this sauce is!  It is my new sauce for everything!!  I mean it.)

I used a vegetable peeler to make pretty strands of zucchini.  (I didn’t cook this before I layered it into the lasagna.  It was so thin… seemed to me this would be the best way to go.)

Then I did some layering.

Started with the zucchini kind of bunched around in the bottom of the casserole dish.  Then a layer of hamburger meat.  Then a layer of cottage cheese. (I’ve always loved this in lasagna!)  Next, some more strands of my zucchini.  Now the squash sauce.  A little more hamburger meat on top of that.  I topped it with beautiful mounds of the zucchini and mozzarella cheese.

This is where I popped it into a 350 oven and came upstairs to write it all down.  45 minutes later I had a bubbling and beautiful lasagna/casserole on my hands.  It was very tasty, but too soupy to suit me.  All you chef types would have known to sweat the water out of the zucchini with some salt before adding it.  Or maybe I should have just sautéed it.  I would really have just preferred having the components separated out on a pretty plate… but it worked well for our gathering.

The moral of my little story and recipe… have some fun with your food, and don’t spend one minute feeling sorry for those of us who “can’t have gluten”.  We’re doing just fine.


7 Responses to “Free Lasagna”

  1. Clara thomas says:

    You know I love food that looks pleasing to the eye
    And boy this does, Thanks for sharing the recipes and the pictures are beautiful And I think I’ll try this when the kids come back.

  2. Sandy says:

    Thanks! It was more pleasing to the eye before we cut into it. Again… a little soupy. Do something to adjust that. =)

  3. Kim says:

    Looks great!!

  4. lawaanda calton says:

    Sounds good. Looks good. I’ll try it!

  5. Betty Williamson says:

    Sounds good to me, too. I’m definitely trying the butternut squash sauce!

  6. Jany Warnica says:

    Bill and i have just recently joined the Gluten-free band wagon. It wasnt as hard as I thought because we had already cut out “white”. What is the facebook group? I need all the tips I can get!

  7. Donna says:

    Can’t wait to try it! Sounds delicious!

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