Hi everyone! I tried my hand at making lasagna for the first time!! I used Catelli‘s new gluten free lasagna! They are also coming out with a gluten free Linguine. I had previously tried out their gluten free penne and ended up making teriyaki samosas by blending up the cooked pasta. You can check out that recipe here. Their other gluten free pastas are Spaghetti, Fusilli, Penne and Macaroni, so they’ve got you covered if you follow a gluten free diet. It’s made with white and brown rice, corn and quinoa. If you are making a tomato-based sauce lasagna, you don’t need to boil or cook the lasagna noodles. I ended up making a white-sauce, but I only had to soak them in hot water for a few minutes! (I will explain more in the recipe instructions below).
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I find lasagna can be a bit too heavy, so I decided to make roll ups so they were a bit more like appetizers and I served them on top of a big salad. This may not be awesome for everyone, but the sauce ended up tasting a littttttle like how I remember lobster chowder tasting, in a good way. It was delicious!
Tips:
- I suggest baking the butternut squash beforehand, just to save on time
- You could also make the 2 cheeses before hand too, since they will both last at least a week in the fridge (the parmesan will last longer)
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Lilith, my 5-month old kitten helping with image quality control:
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- 1 medium-sized butternut squash
- 1 cup vegan ricotta (recipe below)
- ½ cup vegan parmesan (recipe below)
- ⅓ cup frozen chopper spinach
- ground black pepper, to taste
- 6-8 Catelli Gluten Free lasagna noodles
- ½ cup pureed cooked butter nut squash
- 2 shallots, diced
- 3 tbs vegan butter (such as Earth Balance)
- a few fresh sage leaves
- ¾ cup low-sodium veggie stock
- ¾ cup coconut milk
- ½ cup vegan parmesan
- ground black pepper, to taste
- mesclun greens / baby spinach / baby romaine
- slivered almonds
- dried cranberries
- mandarin orange slices
- cherry tomatoes
- Alcoholic Beverage Pairing: Chardonnay
- Non-Alcoholic Beverage Pairing: Sparkling Water/Grape Fruit Juice or Zevia's Ginger Ale (sweetened with Stevia!)
- *I prepared the cheeses and butternut squash ahead of time, so I didn't have to do everything all at once.
- Slice the butternut squash in half length-wise, scoop out the seeds and place face down on a lined baking sheet. I lightly coated it the sheet with some olive oil. Bake at 350F for around 40-55 minutes, or until you can easily pierce a knife through the skin of the squash. Allow to cool before handling.
- To make the filling, get out a medium-sized bowl and add in 2 cups of cooked butternut squash, 1 cup of vegan ricotta, ⅓ cup spinach, ½ cup vegan parmesan and ground black pepper. Mix well.
- To make the sauce, get out a non-stick skillet and add in the 3tbs of Earth Balance butter and saute the diced shallots for about a minute. Add in the sage leaves and saute for another 30 seconds. Add in the veggie stock, ½ cup pureed butternut squash, coconut milk and vegan parmesan. Add in black pepper to taste and stir together. Remove from heat.
- Preheat the oven to 350F. Get out a baking sheet lined with parchment or aluminum foil. Spread some of the sauce on top of the sheet and lay as many lasagna noodles as you can without them overlapping. Scoop a dollop of the filling onto the bottom third of the noodle and roll it up tightly. Repeat with the remaining noodles. Spread a little more sauce on top of each lasagna roll up.
- Bake uncovered for about 20 minutes. Save any remaining sauce and filling for more roll ups or to make traditionally prepared lasagna. Enjoy!
- *Salad Side Dish Idea*: Add mesclun greens, slivered almonds, dried cranberries, cherry tomatoes and mandarin orange slices into a bowl and toss. Each with your gluten free butternut squash lasagna roll ups!
- *Beverage Ideas*: Alcoholic Beverage Pairing: Chardonnay Non-Alcoholic Beverage Pairing: Sparkling Water or Grape Fruit Juice, Zevia's Ginger Ale (sweetened with Stevia!)
- ¼ cup blanched slivered almonds
- ½ cup cashews
- 2-3 tbs nutritional yeast
- pinch of sea salt
- ½ tsp garlic powder
- Blend ingredients together until you've reached the desired consistency of Parmesan cheese. Keep stored in the fridge in an airtight container to keep fresh.
- ¾ cups raw cashews, soaked (soak in water for 1-2 hours or boil for 5 minutes)
- ¼ cup water or unsweetened almond milk
- 2 tbs lemon juice
- ½-1 tbs nutritional yeast
- 1 garlic clove
- pinch of sea salt
- Place all ingredients into a blender and blend until it reaches a ricotta-like texture. Place in an airtight container in the fridge for 1-2 hours or until needed. The mixture will thicken during that time.
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Contest Info
- Prize is one full case (12 boxes) of Catelli Gluten Free Lasagne!
- Giveaway is open to Canadian (excluding Quebec) residents only
- Giveaway will end Monday October 26th, 2015 at 10 EST / 12 AST
How to Enter:
Contest Closed. Thanks so much to everyone who entered! Like our Facebook page to find out about future giveaways!
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October 19, 2015 at 9:43 am
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lazybones344 at gmail dot com
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elliott_gyal@hotmail.com
October 20, 2015 at 8:35 pm
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October 21, 2015 at 12:10 am
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October 21, 2015 at 11:29 am
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I would love to be entered. Thank you for the lovely review and recipes as well. email: christine.topley(at)yahoo.ca
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thank you
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