Looking for a gluten free lasagna?  I was able to track down the following recipe, which is both a gluten free lasagna, as well as a dairy free lasagna!  If you decide to give this a try, it will serve 6-8 people.

Gluten Free and Dairy Free Lasagna Recipe

Ingredients:

• 1 (14-ounce) package soft tofu (not silken), drained (omit for soy-free)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 pound ground turkey or chicken (I used grass-fed ground beef)
• 3/4 pound button mushrooms, thinly sliced
• 3 cloves garlic, finely chopped
• 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 bunch spinach, stemmed, cleaned and coarsely chopped
• 1 bunch fresh basil, stemmed and coarsely chopped
• 4 cups gluten-free tomato or marinara sauce
• 2 large eggs, beaten
• 2 tablespoons garbanzo or fava bean flour (any gluten free flour will work here)
• 1 (16-ounce) package gluten-free lasagna noodles

Baking Instructions:

1. To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel.
2. Wrap tofu in the towel and lightly press out excess moisture; set aside.
3. Heat olive oil in a large skillet over medium-high heat and sauté onion until tender, about 4 minutes.
4. Add turkey and cook, stirring frequently, until just brown, about 8 minutes.
5. Add mushrooms, garlic, oregano, 1/4 teaspoon salt and pepper.
6. Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes.
7. In two batches, add the spinach and cook until just wilted, about 2 minutes each.
8. Stir in basil and tomato sauce.
9. Decrease the heat to low, cover, and simmer for about 15 minutes.
10. Taste and adjust seasoning.
11. Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl.
12. Add flour and whisk until well blended and slightly thickened, about 1 minute.
13. Unwrap tofu, crumble it into small pieces and add it to egg mixture.
14. Stir to fully coat. Set aside.
15. Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven.
16. Drain, rinse with cold water, and drain again.
17. To assemble the lasagna, preheat oven to 350° F.
18. Ladle 1/4 cup of the sauce into the bottom of a 13×9×2-inch baking dish and spread it out evenly.
19. Place 3 lasagna sheets on top of the sauce.
20. Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly.
21. Repeat layering two more times with 3 lasagna sheets, 1/3 of the tofu mixture and 1/4 of the sauce. (If going soy-free, pour a little of the beaten eggs over each layer as well)
22. Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners.
23. Cover the dish tightly with aluminum foil and bake for 45 minutes.
24. Remove the lasagna from the oven and let stand 15 minutes before slicing.

[Recipe Courtesy of Vibrance Nutrition]

One of the best gluten free foods out there is Tinkyada, which is a gluten free pasta. However, in order to truly enjoy them, you’ll want to make gluten free meatballs with your pasta. Here is a great recipe I ran across:

Gluten Free Spaghetti and Meatballs Recipe

Meatball Ingredients:

• 1 small to medium sweet onion
• 4-5 cloves garlic, peeled, cut in half
• 1 medium carrot, peeled, cut into several pieces
• 1 pound of organic grass fed ground beef or buffalo- either works
• 1 pound of organic ground pork
• 1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
• 1 tablespoon organic molasses
• 1 tablespoon balsamic vinegar
• 1/4 cup finely chopped fresh Italian parsley
• 1/3 to 1/2 cup gluten-free bread crumbs- processed from 2-3 slices of stale tapioca bread with some hefty shakes of dried Italian herbs
• 1/4 teaspoon cinnamon (my secret ingredient!)
• 1 teaspoon fine sea salt
• Dash of red pepper flakes, if desired
• Olive oil, as needed

Baking Instructions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Toss the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced. Set aside.
3. In a large mixing bowl, briefly stir together the ground beef and pork. Add in the processed onion, garlic and carrot mixture, ketchup, molasses, balsamic vinegar, parsley, gluten-free bread crumbs, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball).
4. Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls). Place them on the lined baking sheet. You should end up with about 20-24 balls.
5. Bake the meatballs in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center).

Note: Smaller meatballs cook faster, so if your meatballs are smaller, check them at 20 minutes. If you make larger meatballs, they’ll take longer to cook through. Adjust baking times accordingly.

[Recipe Courtesy of Karina's Kitchen]

The right kind of gluten free pasta can make a wonderful meal. Here is a great recipe for gluten free spaghetti.

Gluten Free Spaghetti with Asparagus

Ingredients:

• 1 lb. Le Veneziane Gluten Free Pasta, Spaghetti (GLUTEN FREE)
• 1 lb. fresh asparagus trimmed, pealed and cut into bite size pieces
• 1/2 pound of baby portobello mushrooms sliced
• 1 bunch of long green onions chopped
• 3 cloves of crushed garlic
• 1 cup of chicken broth
• 3 Tbls of butter
• 3 Tbls of Coluccio Premium Select Extra Virgin Olive Oil
• 1/2 cup of white wine
• 1/2 cup of heavy whipping cream
• 2 slices of Prosciutto De Parma
• freshly grated parmesan cheese

Baking Instructions:

1. Steam asparagus pieces until almost tender.
2. Saute onions,garlic, prosciutto and mushrooms in oil for about 5 minutes.
3. Add chicken broth and white wine.
4. Toss in asparagus and reduce for 10 minutes.
5. Add butter, melt and stir.
6. Add cream at the end until bubbly.
7. Boil 6 quarts of water and add pasta for about 30 seconds to a minute.
8. Drain and top with asparagus sauce and enjoy.
9. Serve with fresh grated parmesan

[Recipe Courtesy of Cugini Fine Foods]