Gluten free lasagna: the tasty variant to enjoy a nutritious dish without the use of pasta. A real treat not only for those suffering from celiac disease but also for those with a refined palate!
In the top list of Sunday lunches you cannot miss the classic lasagna with meat sauce! We are talking about a typical dish of Italian cuisine known all over the world, it is also tasty, substantial and above all perfect to be reheated the next day.
To prepare a good lasagna with meat sauce, it is important to choose genuine ingredients; the meat must be strictly half beef and half pork, the tomato pulp must be of good quality and the same applies to mozzarella, pasta….
Sometimes, however, it is nice to diversify and create other versions, equally good and delicious: this is the case of lasagna without pasta, a dish designed especially for those who have problems of intolerance to gluten, a substance present in carbohydrate-based dishes.
Why courgettes as a substitute for pasta?
One has to ask: can we replace the ingredients that characterize the classic recipe for baked lasagna? It seems unthinkable to give up pasta and bechamel, yet there is an alternative way to enjoy lasagna with meat sauce without your palate being affected. The star of this recipe is courgette, a tasty vegetable rich in micronutrients. A different and nutritious recipe that allows us to replace wheat with vegetables,
There are vegetables that perfectly replace carbohydrates! Zucchini is the vegetable ingredient that is best suited as a substitute for pasta, it combines perfectly with the other ingredients, without altering the flavor too much.
Gluten-free lasagna, what we need
Let's move on to the recipe of this tasty vegetable lasagna, rich in flavor, nutrients and above all gluten free.
- 1 kilo of organic zucchini
- 500 grams of minced meat
- 2 chopped onions
- 1 teaspoon of garlic powder
- 1 tin of peeled tomatoes: 350 gram pack
- 250 grams of buffalo mozzarella
- 200 grams of grated Parmesan or Parmesan cheese
- 1 red pepper
- Preferably fresh basil
- 30 ml of extra virgin olive oil
- 10 grams of thyme
- Salt and pepper as required
Does mozzarella contain gluten?
The immediate answer is No! Mozzarella does not contain gluten, the same goes for all cheeses. However the answer is correct as long as… ..! In reality, mozzarella is a stretched curd cheese and, like other fresh cheeses, the raw material is milk, with the addition of rennet and salt. So no gluten problems. The possibility of finding traces of gluten in mozzarella derives from the possible use of milk powder for zootechnical use, traced with wheat starch. Therefore, mozzarella does not contain gluten as long as the origin is known!
Do you know how mozzarella is made? You can find out in the article "How to make mozzarella"
How to prepare gluten-free lasagna
- Rinse the courgettes well then cut them into slices on the length side: they must be at least 2 centimeters thick. Avoid the peeler. otherwise you risk that the slices are too thin
- Meanwhile, turn on the oven to 200 degrees
- Pour the oil into a pan and after a few seconds (the time the oil becomes hot) add the minced meat
- Put a lid on and let it simmer for a few minutes, over medium-low heat, taking care to stir occasionally with a wooden spoon
- At this point, add the pepper, cut into thin slices, the chopped onions and garlic powder (optional) to give the meat more flavor
- Stir again and after five minutes, add the rest of the ingredients: peeled tomatoes, chopped basil, thyme, salt and a pinch of pepper.
- Stir well and lower the heat to low
- Cook for another 5 minutes
- In a baking dish put a first small layer of meat sauce
- Add a layer of zucchini then add the sliced mozzarella and grated cheese
- Repeat the operation and finish with the cheese, so that it can brown
- Transfer the pan to the oven and let it cook for about 45 minutes
- After the time has elapsed, withdraw, let it cool a bit before serving