DELIVERING DELECTABLE DISHES DAY & NIGHT!

My immediate family has dealt with lactose intolerance, IBS, auto immune disorders and fatal cancer. From Fall '09-Summer 2010 I went from running 1/2 marathons to not being able to get out of bed, plagued with intense headaches, exhaustion and more. With my family history and my own immune system comprimised I was motivated to take a bit of a journey to better health. Slowly I've made considerable changes, (I'm not always 100% vigilant), but I know these changes have helped me return to better health...FOOD CHANGES: I cut out gluten, cut out most dairy, cut down on the "white stuff"-sugar, white rice & flour, decreased the amount of processed foods consumed, drink green smoothies regularly, eliminated red meat and eat more vegetarian and vegan dishes...just to name a few!

I use gluten free (GF) pasta and either a whole grain blend by Nalani Brown or a mix from Kathy Taylor for most bread, cake and cookie recipes-they are awesome! (If you like Kathy's mix, email me to order her cookbook at ishagirlclub@gmail.com.)

GF mix can be substituted straight across for regular flour if you aren't cooking gluten free!

Hope you enjoy!

Thursday, May 6, 2010

Lasagna w/(GF) noodles

Oven 375. Bake 30min. Stand for 10min.

Sauce:
12 oz Italian sasauge
1c onion, chopped
2 cloves garlic, minced
1can diced tomatoes
1 (8oz) can tomato sauce
1(6oz) can tomato paste
2tsp dried basil
1tsp dried oregano
6 oven ready lasagna noodles
 (GF noodles lasagna noodles work great! just make sure they are fully covered)

Filling:
1 beaten egg
2c cottage cheese
1/4c parmesan cheese
3T fresh parsley,chopped or 1T dried parsley
6 oz mozzarella cheese

1-Brown mean, drain fat. Stir in the rest of the ingredients. Bring to a boil then lower temp and simmer for 10min.

2-Combine all the ingredients for filling.

3-Put noodles on bottom of a 2quart pan. Top with filling, then meat and then 1/2 mozzarella cheese. Repeat layers. Sprinkle additional parmesan cheese on top.

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