Gluten free Lasagna

Introduction

Lasagna is one of the most popular Italian dish across the world. You can cook it in bulk and save the remaining in refrigerator or even freeze individual servings, which makes it a very handy family recipe. This deep casserole stye dish is also a classic for most occasions and is heavily admired by kids.

Unfortunately the traditional dish is made of flour/gluten and is not good for your gut health. Its also spikes your insulin; so not suitable for folks watching/managing their sugar or diabetes. Also the traditional dish is heavy on carbs; so not suitable for folks who are trying to manage their weight or for people who are trying to follow a keto lifestyle.

Considering all these factors, MyHealth team explored options and tried to make this popular dish inclusive for all by making it gluten free, gut and diabetic friendly. We also explored on using Italian imported Fontal cheese, a pasteurized cheese; so women who are pregnant can also relish it.

We have purposefully stayed away from tomatoes which is used in the traditional recipe to make it conveniently healthy for all. However if you do wish you to include tomatoes then you could use strained tomatoes or tomatoes with their seeds and skin removed. It tastes yummy even without tomatoes so don’t worry about it.

So lets get started…

How to make

You could create a one, two or three layer lasagna depending on your preference. We chose to create a two layer lasagna using ricotta as our top layer and chicken as our bottom layer. We separated each layer with sheets of Palmini.

Prepping the lasagna sheets

- Cook Palmini sheets in warm water for 5-10 minutes to make them soft.
- Drain the water

Prepping ricotta:

If you are unable to find readymade A2 milk ricotta then you can use our quick recipe below:

- Warm three cups of warm filtered water in a microwave safe container.
- Add nine tablespoons of A2 milk powder to the warm water and stir properly to create A2 milk.
- Add some apple cider vinegar or lemon to the milk.
- Microwave the mix in intervals of 30 seconds till the cheese separates.
- Use a strainer to filter the cheese and wash the fresh cheese thoroughly in warm water to remove any remains of ACV or lemon.
- Add ground Nutmeg, freshly chopped or dried Parsley and salt and pepper to taste to your ricotta.

Layering:

- Now take a baking tray and grease it with some melted butter/oil. If required add parchment paper.
- Layer the drained Palmini sheets on the baking sheet.
- Coat the sheets with some melted A2 butter.
- Add a layer of cooked minced chicken or pulled jackfruit based on preference.
- Add some grated Parmigiano reggiano and Fontal Cheese before creating the next layer.
- Add another layer of Palmini sheets and coat the layer with melted A2 butter.
- Layer the Ricotta mix.
- Add another layer of Palmini sheets and coat the layer with melted A2 butter.
- Finish with another round of grated Parmigiano reggiano and Fontal Cheese.

Baking :

- Bake lasagna for 30-40 minutes at 400F
- Serve hot

Ingredients

  • Palmini sheets

  • Organic Buffalo Ricotta or A2 milk Ricotta cheese

  • Organic ground Nutmeg

  • Organic minced parsley

  • Organic salt and ground black pepper to taste

  • Cooked pasture raised minced chicken OR cooked pulled Jackfruit (veg)

  • Grass fed A2 butter imported from Italy, France or Switzerland if using cow milk. Otherwise you can use Buffalo or sheep milk butter as well

  • Freshly grated Parmigiano reggiano

  • Freshly grated Italian imported Fontal cheese

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