Lasagna is one of those foods that many people think they have to give up once they go gluten-free. But the truth is, you don’t! No way, no how! Lasagna remains on the menu even if you’re gluten-free!
Ingredients :
- 1 lb organic ground turkey or ground beef
- 1 box of Barilla no-boil gluten-free lasagna noodles (any brand will work, even if it doesn't say no-boil)
- 2 Tbsp. avocado oil, divided
- 1 large yellow onion, diced
- 4 garlic cloves, finely chopped
- 1/2 tsp. dried Italian seasoning
- 15-20 large portobello mushrooms, stems removed and diced
- 1 yellow pepper, diced
- 1 tsp. Kosher salt
- 1/4 tsp. ground pepper
- 1 jar (24 oz) of your favorite jarred tomato sauce (make sure it's gluten-free) - more sauce if needed
- 12 oz. of shredded mozzarella
Directions :
- Preheat oven to 350 degrees F.
- Heat 1 Tbsp. of oil in a large saucepan over medium-high heat. Added mushrooms and cook until no moisture is left. Add yellow peppers and cook for another 2-3 minutes.
- 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 vegetables to saucepan and add tomato sauce. Simmer mixture on low until heated throughout.
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full recipes : www.goodforyouglutenfree.com
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