I’m starting to get a little tired of fruit and nuts. I was talking to my mom on the phone and she said something about Papa John’s pizza and I almost drooled on myself.
I’m anti-pasta right now due to its high wheat gluten content but I remembered having an amazing lasagna at a raw foods restaurant in Minneapolis where instead of lasagna noodles, they used zucchini! What a delicious idea.
If you use all organic ingredients and divide the lasagna into 6 servings, it works out to about $3.00 per serving and less than 300 calories.
p.s. The directions aren’t actually that complicated, I don’t know why I made them 700 pages long.
IMPORTANT SAFETY NOTE: If you have Celiac disease, please check food labels as you normally would. Some cheeses (and possibly some tomato sauces?) are not suitable for a zero-tolerance gluten-free diet.
Gluten-free Veggie Lasagna
Verdict: This lasagna is amazingly delicious and I didn’t miss the pasta at all. The only weird thing is that there was a lot of water in mine. I had to drain the lasagna like 70 times. It didn’t affect the taste as far as I could tell but it was a little annoying. I guess a lot of that water is coming from the vegetables when they’re cooked and I’m not sure how to avoid that.
Also, it seems like you could veganize this recipe fairly easily by substituting frozen, crumbled tofu for the cottage cheese and using vegan cheese. If anyone tries that, let me know how it turns out!