October 16, 2015
You can eat [gluten-free] lasagna again. Find gluten-free lasagna noodles you like and proceed as you wish. Try adding any vegetables you can find to this dish too to make it an even more delicious and hearty meal. Spinach (cooked and trained), zucchini, tomatoes and olives work well in addition to the vegetables I used in this recipe. Enjoy!
1 hr 15 mins
Add vegetables to a bowl, then using the same pan, heat another 1 Tbsp. of oil the saucepan over medium high heat. Add diced onions and ground meat. Cook until meat is no longer pink. Add garlic and Italian seasonings and cook for another minute. Lower heat to low.
Add a spoonful of the sauce mixture to the bottom of a 9x13 rectangular baking dish to lightly coat the bottom and sides of the dish. This will prevent the first layer of noodles from sticking to the pan and leaving you a mess to contend with at the end.