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 Post subject: Lasagna advice
PostPosted: Sat Dec 15, 2012 8:00 pm 
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So, I've volunteered to make gluten free lasagna for work potluck. I've never had gluten free pasta unless one counts the Amy's Baked Ziti Bowl.

I found brown rice lasagna at Wegmans. It didn't look appealing. There were other choices for jumbo shells, ziti, etc.

I feel under pressure since I want to please the GF person and all the non-GF omnis. I don't want to serve crappy GF pasta and have everything think it sucks!

I'm going to do spinach, roasted butternut squash, Vcon ricotta without the basil, and the blog butternut Alfredo sauce. I made it using semolina lasagna last week and it was out of this world amazing. I think my eyeballs rolled into the back of my head at first bite.

So, are there brands/types that are good? To be avoided? What's my best option here? I'm not opposed to doing this up as baked ziti or something instead.


Thanks! (also, everybody try this!)

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 Post subject: Re: Lasagna advice
PostPosted: Sat Dec 15, 2012 8:10 pm 
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Can you get tinkyada lasagna noodles? Those are pretty good.

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 Post subject: Re: Lasagna advice
PostPosted: Sat Dec 15, 2012 8:13 pm 
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I googled a box photo and that might be what Wegmans has. It just looked heavy in the way that unappealing whole wheat pasta does to me.

If you say it's good though, that's enough recommendation for me!

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 Post subject: Re: Lasagna advice
PostPosted: Sun Dec 16, 2012 10:57 am 
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I made AFR's lasagna with the Tinkyada noodles and it turned out great!

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 Post subject: Re: Lasagna advice
PostPosted: Mon Dec 17, 2012 12:55 am 
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I love tinkyada, but I also used to love whole wheat pasta.

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 Post subject: Re: Lasagna advice
PostPosted: Mon Dec 17, 2012 2:01 am 
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I've made glutenfree lasagna with grilled slices of zucchini or eggplant instead of noodles and that was very good too.

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 Post subject: Re: Lasagna advice
PostPosted: Wed Dec 19, 2012 2:53 pm 
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I once made a spinach glutenfree lasagna with rice sheets (and a rice flour bechamel); the sheets turn translucid wich is not lasagna-like but still fun after all; it was very light and tasty.

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 Post subject: Re: Lasagna advice
PostPosted: Wed Dec 19, 2012 2:54 pm 
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I once made a spinach glutenfree lasagna with rice sheets (and a rice flour bechamel); the sheets turn translucid wich is not lasagna-like but still fun after all; it was very light and tasty.

Image

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 Post subject: Re: Lasagna advice
PostPosted: Wed Dec 19, 2012 4:43 pm 
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My butternut lasagna was a huge success. The GF person loved it and 5 people asked for the recipe. The Tinkyada noodles were great. Thanks for the advice!

They need better packaging though--their box just looks dreary to me. Also, I failed to notice it was only 10oz and not the usual pound, so I didn't quite have enough, but it was ok.

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 Post subject: Re: Lasagna advice
PostPosted: Wed Jan 02, 2013 12:08 am 
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I really want to try your lasagna combo, Lavawitch! It sounds so amazing!!

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 Post subject: Re: Lasagna advice
PostPosted: Wed Jan 09, 2013 6:12 pm 
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"I've made glutenfree lasagna with grilled slices of zucchini or eggplant instead of noodles and that was very good too."

Yep, this works really well in my experience. Well I've tried eggplant but not zucchini( which I should try sometime, thanks!).
I also make my own sauce and make a cashew ricotta, with soaked cashews, tofu, garlic and lemon. I think its actually tastier than using noodles. The eggplant really absorbs the flavors and helps to marry the many levels together. Even if I weren't gluten sensitive, I think I would go this route.

GOOD LUCK!


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 Post subject: Re: Lasagna advice
PostPosted: Mon Jan 28, 2013 11:59 am 
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I've taken to making lasagna with zucchini, but I don't grill it first. I use a vegetable peeler to get some noodle shaped pieces and cover them with paper towels and a bunch of salt to dry them out. Let em sit for a hour or so and then remove from the towels, which take away a lot of the salt. I'll then use less salt in the pasta sauce to compensate. It works really well, but sometimes ends up a little watery from no having anything to absorb the liquid from other parts of the dish. Still tastes really great though.

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