I haven’t had lasagna in a long time. Don’t get me wrong, I COULD have made one. They sell lots of different types of gluten free lasagna noodles. I’m one of those people that does have a bag of rice pasta in and among her stuff, but I rarely use that sort of thing. I’ve gotten so I don’t buy too many pre-made items anymore. Lots of fresh produce, basic grains, dried beans; you see where I’m going! There are lots of reasons for this, but I think the one that translates the best (and its my main reason) is cost. Pre-made foods can be expensive, especially gluten free!
Back when I did eat lasagna on a more regular basis, my favorite was always the ‘white’ varieties. I think it was because I was mostly a vegetarian when I was growing up and it was hard to get people to make a tomato sauce lasagna without beef. Plus, there was something to be said about the creamy deliciousness of a white lasagna.
So… this recipe was born. I made a few random sauces that actually turned out well – they were experiments so I wasn’t sure how it would go. And why not use something that I can get much cheaper than pasta? Potatoes and pasta are similar in nutrition anyway (starch) so it seemed to fit. Plus I used pretty common ingredients for the whole thing, so it wasn’t expensive at all!
Also, as this is gluten free and dairy free, I’m submitting this to the best blog carnival ever (no foolin’ :D), Go Ahead Honey, It’s Gluten Free! This month is hosted by Zoe from Z’s Cup of Tea. Thanks to Zoe we have a fun dairy free theme of, Cream of the Crop. Very fun! Be sure to check it out :)
Pasta-Less Gluten and Dairy Free Lasagna
3 large russet potatoes, peeled
3 medium carrots, peeled
2 large green onions (or 4 leeks) (everything but the roots :))
3 cups fresh spinach
16 oz ground turkey w/3 tablespoons canola oil and dash of salt
Dried crushed oregano and sweet basil leaves (for the ‘topping’)
2 cups unsweetened soy milk
2 tablespoons cornstarch or tapioca flour
2 tablespoons shortening
4 springs fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 cup cooked rice
1/2 cup tap water
2 tablespoons nutritional yeast
1/2 tsp salt
For the White Sauce:
In a medium saucepan, add the Crisco on medium low heat. Once it starts to melt, whisk in the corn starch. Immediately add ½ cup of soy milk and whisk continually while on low heat. Continue to add the soy milk until all 2 cups are added. Keep on low heat for a total of about 15 minutes, continually stirring. If you don’t stir continually, the corn starch may clump. Add the salt, pepper, onion powder, and then 4 sprigs of oregano (take off the leaves, don’t use the stems). After the 15 minutes and when the sauce is relatively thick, remove from heat and set aside.
For the Cheese Sauce:
First cook the white rice so that you have a 1/2 cup; you want it to be sticky but not ‘wet’. (If you have water left in it, maybe don’t use as much tap water in the blender.) Add rice and ½ cup of water to blender. While blending, add 2 tablespoons of nutritional yeast and 1 egg. Blend in total for about 2 minutes on high. Set aside.
Building the Lasagna:
Peel the potatoes and wash them well. I used my mandolin slicer to slice the potatoes to be about an 1/8th inch thick. I did the same with the carrots.
In a frying pan, I added 3 tablespoons of canola oil and 16 oz of 100 percent ground organic turkey. I also chopped up two large green onions (foliage and all) and mixed it into the turkey. I sprinkled just a dash of salt on it while it was cooking as well. Brown the meat and set aside.
Spray a 9×13 glass casserole dish and add the first layer of potatoes. I layered it as follows (the top of the list is the bottom layer and the bottom is the top layer. How’s THAT for confusing?! :))
Dried Oregano and Sweet Basil Leaves
Put in the oven for 1 hour at 350 degrees. Let it cool for at least 15 minutes after you pull it out. I cut one piece out soon after and it didn’t hold together well (what lasagna does when its hot out of the oven, I guess?). I put the rest in the fridge. Once it was cooled it cut great. Plus it tasted just as good after reheating.
This would be a fun one to trick your family or friends with. It’s sort of hard to tell at first that there really isn’t any pasta! And it tastes great. You could easily omit the turkey too, I don’t think it needs it.
My family really likes it too! :)
This recipe is linked to Foodie Friday, Friday Favorites, Tempt My Tummy Tuesday, Tuesdays at the Table, Two for Tuesdays, Tasty Tuesday, Delicious Dishes, Gluten Free Wednesday, Simply Hot Recipes, The Grocery Cart Challenge, and Friday Foodie Fix.