Pasta-Free, Gluten-Free Lasagna is an excellent alternative to regular lasagna that tastes great! The key to the lasagna, is squash. Squash is a very sturdy, high-fiber carbohydrate that will replace the pasta. You can use spaghetti squash, acorn squash, butternut squash, or buttercup squash. You could also use pumpkin I'm sure, but I have never tried it.

Basically, you create the lasagna in the same way you would is if you had pasta. Except that instead of the pasta layers, you use the squash. Also, squash is very high in fiber and nutrients, which makes you feel full after eating. However, squash has a fraction of the calories of pasta. It also does not contain gluten, which is a protein found in wheat, and which many peoples intestines find intolerable.

Another great addition to this lasagna is cottage cheese instead of ricotta cheese. Cottage cheese is very high in protein and is alkaline upon digestion. It needs to be thickened with egg in order to have a nice thick consistency like ricotta cheese, but once that is done, it is delicious, thick and creamy.

There is a lot of research out there today pointing towards gluten as a cause of many of our modern diseases, including autoimmune diseases like rheumatoid arthritis, and multiple sclerosis. Some people are more susceptible to gut injury from gluten than others. On the whole though, most people's intestines get irritated by gluten. Beyond the health benefits of this dish though, this lasagna tastes great! And it has much less calories than lasagna made with pasta. Therefore, you can eat much more without any guilt :-)
Preheat your oven to 375°.

To make the pasta, begin by steaming squash. First cut the squash into large chunks, and remove the seeds. Throw the seeds out. Put a water steamer on the stove and get it hot. Put the squash into the steamer and close the lid. Cook until the squash is soft but not mushy. Remove the squash from the heat and set aside. When cooled, scoop out the squash and mash it in a bowl. Season to taste.

While the squash is steaming, brown 2 pounds of ground turkey breast in a sauce pan or skillet. Season the turkey to taste. Then add one small yellow onion, one clove of garlic, and spices to taste. Once the meat is browned, add a large can of crushed tomatoes. Stir in completely. You can even steam some broccoli and carrots and chop them into fine pieces and stir the mixture into the sauce. Season to taste. This is the meat sauce.

While that is cooking, take a quart of large curd cottage cheese, and pour it into a bowl. Crack two eggs into the bowl. I find that sprinkling a small amount of gluten-free flour into the cottage cheese helps thicken it, but you don't have to add this. The egg is used as a binder for the cottage cheese, because cottage cheese is not as thick as ricotta cheese, and your lasagna could turn out runny if you don't add the egg.

Once the meat sauce is completely cooked, take it off the heat and set it aside. Now the combining starts.

Get two medium size lasagna trays. Line the bottom of the trays with a light amount of olive oil. Take the mashed squash, and fill the bottom of the pan. Make it a nice layer like pasta. Then add one layer of meat, and one layer of the cottage cheese and egg mixture.

Now add another layer of squash. Continue adding another layer of meat and another layer of the cheese and egg mixture. Continue the squash, meta, cheese layers until the tray is full. Lastly, sprinkle some part skim mozzarella cheese on top for a nice crust.
Repeat the process in the other lasagna tray. Put both lasagna trays into the oven for about 20 to 30 minutes, or until the cheese is melted and looks cooked. Remember, there is egg in the cottage cheese, so you want to make sure it is thoroughly cooked.

Once you are happy with the look of your lasagna, turn off the oven take the lasagna out and let it cool for five minutes. Cut and serve.

You will be surprised at how delicious it is, and how full you feel after eating. You will feel as if you had eaten a pasta lasagna!

A meal of this lasagna will be very high in protein, vitamins, minerals and fiber! It is also much lower in calories than a pasta based lasagna! Not to mention all of the anticancer, antioxidants contained in the squash, tomatoes, carrots, onions, garlic and broccoli!

That is my gluten-free pasta. I hope you enjoy it.

Dr. Alexis Samaniego D.C.
Davenport Chiropractic & Injury Center … Poinciana Chiropractic & Injury Center  ...
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