Gluten Free Sausage, Mushroom and Carrot Lasagna

Gluten Free Sausage, Mushroom and Carrot Lasagna Recipe
Gluten Free Sausage, Mushroom and Carrot Lasagna Recipe


Catelli recently launched a new Gluten Free Lasagne as well as Catelli Gluten Free Linguine in Canada!
Not only is this a gluten free lasagna that tastes like white pasta it is an oven ready noodle. No need to boil the pasta first. It is also made from a unique 4 grain blend of white rice, brown rice, corn and quinoa.
I was sent a case of gluten free lasagna noodles to try and was also encouraged to come up with a new recipe. That was an easy assignment for me.
Who does not like lasagna?
Lasagna was also a family favourite when the kids were younger for it was a great way to fill up teenagers ever-empty stomachs.
Lasagna is also a sneaky way of getting your kids to eat more veggies.
Want to know how?
I call it shredding!
A food processor is fantastic at shredding veggies and is a great way of replacing half your meat in a recipe with veggies. In fact, when my kids were younger I used to shred up mushrooms and sauté them in olive oil and not use any meat at all in my lasagnas. Guess what?
No one knew. The mushrooms resemble ground beef when sautéed first and added to pasta sauce.
Maybe I should have called this recipe “A Sneaky Way to get your kids to eat more veggies lasagna.”
I used shredded mushrooms and carrots in this recipe. Carrots add a nice sweetness to the lasagna too.
Not only am I sharing a gluten free lasagna recipe with you all I am also doing a contest too.
Catelli is offering to give away one full case (12 boxes) of Catelli gluten free lasagna to one of my lucky followers.
Contest is only open to Canadians (excluding Quebec) this time.

Gluten Free Sausage, Mushroom and Carrot Lasagna

Ingredients
  

  • 1 pkg Catelli gluten free lasagna
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 pkg Johnsonville mild italian sausage meat
  • 1 large container fresh white or brown mushrooms
  • 4 carrots, peeled
  • 750 ml Antonella’s gluten free tomato basil sauce
  • 1 tsp dried oregano and basil
  • 1 tsp sriracha
  • 3 cups shredded mozzarella cheese

Instructions
 

  • Shred carrots and mushrooms in a food processor.
  • Set aside.
  • Sauté chopped onion and olive oil in a large frying pan for 3 minutes.
  • Add sausage meat and increase heat to medium.
  • Break up meat with a wooden spoon while it is cooking so that you have small pieces.
  • Cook until sausage meat is no longer pink.
  • Add shredded carrots and mushrooms and stir.
  • Add dried herbs plus sriracha, stir and continue cooking for 10 minutes.
  • Add gluten free tomato basil sauce and stir to combine.
  • Turn heat to low and simmer for another 10 minutes.
  • Remove from heat.
  • Preheat oven to 350 degrees.
  • Use a very deep square baking dish or a shallow 9 x 13 pan for lasagna.
  • Layer 1/2 cup of the sauce on bottom of pan.
  • Add a layer of gluten free lasagna noodles.
  • Add 1/2-3/4 cup of shredded cheese on top of noodles.
  • Spread 1 cup meat sauce over shredded cheese.
  • Continue to alternate layers.
  • You want your last layer to be a topping of the shredded cheese.
  • Cover lasagna with aluminum foil and bake for 20 minutes.
  • Remove aluminum foil and continue baking for another 20 minutes.
  • Remove lasagna from oven and let cool 10 minutes before cutting.
Tried this recipe?Let us know how it was!

Gluten Free Sausage, Mushroom and Carrot Lasagna Recipe
Gluten Free Sausage, Mushroom and Carrot Lasagna Recipe
Enjoy!

Looking for Gluten Free Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Vegetarian Gluten Free Zucchini Lasagna

gluten-free-vegetarian-zucchini-lasagna

Here is another thanksgiving side dish for the vegetarian or vegan guests.
This recipe is also low carb for I did not use any gluten free lasagna noodles in it.
Right now at the farmers markets zucchinis are humungous. What better way to use those large zucchinis then to slice them thin and use them like a noodle.
I also used Antonella’s gluten free tomato basil pasta sauce. It is available at Safeway’s here in Calgary. You would think that most pasta sauce would be gluten free but in fact most are not. Modified food starch, another word for gluten is used as a thickener.
This is an easy recipe to make as a side dish and with the addition of fresh basil is quite fresh in taste-not heavy at all.
To make this dish vegan, substitute the shredded mozzarella for Daiya vegan shredded cheese.

gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna
gluten free vegetarian zucchini lasagna




Vegetarian Gluten Free Zucchini Lasagna

Ingredients
  

  • XLarge zucchini thinly sliced
  • Antonella’s gluten free tomato basil pasta sauce
  • 500 g shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • Fresh basil
  • Preheat oven to 350 degrees.
  • Thinly slice the zucchini.

Instructions
 

  • Layer 1/3 cup of pasta sauce on bottom of a 8×8 square baking dish.
  • Layer the sliced zucchini on the sauce.
  • Add fresh basil on the zucchini.
  • Add a layer of shredded mozzarella.
  • Layer the sliced zucchini on the mozzarella.
  • Now add another 1/3 cup sauce on top of the zucchini.
  • Alternate fresh basil, shredded cheese, zucchini, pasta sauce and then shredded mozzarella cheese.
  • Top the mozzarella with the shredded parmesan.
  • Place lasagna into the oven and bake for 1 hour.
  • Remove and serve.
Tried this recipe?Let us know how it was!

Vegan Gluten-Free Eggplant Lasagna In a Jar

This past weekend for us, was Thanksgiving and I had a mix of dietary issues to include for the meal. I am gluten-free as you know, but my son and his friend Jamie are also vegan so that needed to be addressed for the meal. Was there still going to be turkey and stuffing? Of course there would be, but I also wanted to include more vegan and gluten-free options for everyone to enjoy.
I decided on using fresh organic vegetables from the farmers market and make a vegan lasagna.

I also decided not to make them with a lasagna noodle, we were having lots of vegetables, salads and desserts and felt that a noodle was not necessary.
When you make this for yourself, please layer them with a lasagna noodle just cutting them to fit in the jar.
Yes, I made lasagna in canning jars and loved the effect. One, it is the perfect portion size and also you can store them as leftovers in the fridge or freezer quite easily.
I am in love with canning jars, I even made peach and pumpkin jar pies.
Anyhow back to the lasagna, last week I had slow roasted organic plum tomatoes left in the fridge, so used them as the perfect base for these lasagnas.

Again this is a really easy recipe, use whatever vegetables you have on hand. If you are not vegan use a fresh buffalo mozzarella.

Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna
Vegan Gluten-Free Eggplant Lasagna


Vegan Eggplant Lasagna in a Jar

Ingredients
  

  • 6 (250ml) glass canning jars
  • 2 cups slow cooked roasted tomatoes
  • 2 small eggplants, thinly sliced
  • 1 pkg Daiya dairy free pepper jack cheese
  • 1 sweet red pepper, sliced
  • Fresh basil

Instructions
 

  • Preheat oven to 375 degrees.
  • Line bottom of jars with about 2 Tbsp roasted tomatoes.
  • Add 2 slices of eggplant, then a couple slices of red peppers to jars.
  • Add some chopped fresh basil and then top with 2 Tbsp of shredded vegan cheese.
  • Repeat whole process, packing down vegetables into jar.
  • Bake in a 375 degree oven for 30-40 minutes.
Tried this recipe?Let us know how it was!