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Goat Cheese Gluten-free Lasagne

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I made this for Melissa when she couldn’t have cow dairy (except raw) nor onions nor garlic and it came out great.  The recipe here includes garlic and onion as I am sure this is better (though it was surprisingly good considering it had neither). This is suitable for phase 3 (no starch no sugar) of the hcg diet if you use fake sugar.

Step One: Prepare “noodles”

Slice 3-4 zucchini squash into long strips about 1/4″ thick.  Grill on each side or fry in each side in some olive oil.  Sprinkle with salt and italian seasoning.

After each batch is done, put on paper towels to absorb extra moisture and set aside until ready for them.

Step Two: Prepare meat sauce

Brown one pound beef or turkey in a skillet until done.  Add 1 onion chopped while meat is cooking and 2 tsp chopped garlic.  Add some salt but not as much as you think because cheese is salty.

Add 1 large can (28 oz) chopped tomatoes and 1 small can (2 oz?) tomato paste.  Add italian seasoning, a shake of sugar (or fake sugar) and oregano and basil to taste.  If available put in a cup of chopped fresh basil!

Set aside when done.

Step Three: Prepare cheese layer

Mix in bowl about 1 cup of goat cheese that has been crumbled with about 1/2 to 3/4 cup of goat milk.  This will be the substitute for cottage cheese.  Add 1 cup grated peccorino romano cheese (like parmesan but from sheep milk) and 1/4 c dried parsley or 1/2 cup fresh chopped parsley.  Add 2 eggs and mix well.

Grate about 1-1/2 cups of raw cheddar cheese but do not add this to the cheese mixture above.  Set it aside.

Step Four: Assemble lasagne

In 9 x 13 pan, put about 1/3  of the meat sauce.

Lay out zucchini noodles to cover the meat sauce (try not to use more than half). Put all of the cheese mixture next, topping with half of the shredded raw cheddar cheese. Put another layer of zucchini noodles (I put these going the opposite direction).

Top with all the remaining meat sauce. Top this with the rest of the shredded cheddar cheese and about 1/2 cup more of shredded romano if desired.

Bake at 350 degrees for about 50 minutes (mine browned too much on top, so you might put aluminum foil over it for the first 40 min and remove for the last ten).

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