There are so many great ways to make grain-free lasagna. Here’s one of my favorites from one of my cookbooks, The Healthy Coconut Flour Cookbook (page 149).
There are a couple of techniques I use to make a gluten-free, grain-free lasagna: use vegetables as noodles, like zucchini or celeriac, bake all the ingredients minus the noodles and call it good, or use grain-free crépes or tortillas as noodles.
Here’s the very cool thing about this recipe: you can change the type of noodle and it comes out great no matter what you choose.
And a bonus: this recipe makes great leftovers! Store sealed in the refrigerator for several days, or seal and freeze for a few weeks.
Mexican LasagnaI’ve made this recipe with roasted zucchini, coconut flour tortillas, fried egg, crêpes, and all purpose flour tortillas when guests are not following a special diet. I’ve made it without green chilies and cilantro, and it’s still great. So feel free to substitute and change it up. This is not dairy-free but can be made dairy-free by removing the cheese and using a dairy-free cheese substitute. Another option is to use a creamy white bean sauce like the one used here or cashew sour cream from my SCD book, page 23. If you’re following SCD, use an SCD-legal cheese such as dry curd cottage cheese, Havarti, or Parmesan cheese. Tip: To get the top brown and bubbly, I turn the oven up to broil for a minute or so at the very end. Also, I’ve made this when I haven’t had cilantro or green onions, and it still came out great!
- 5 ounces (142 g) spinach leaves
- 1 cup (16 g) cilantro (not packed)
- 4 green onions (68 g)
- 1 tablespoon coconut oil or other cooking oil
- 1/2 pound ground chicken (or turkey or beef)
- 1/8 teaspoon salt for the chicken
- 14.5 ounce (411 g) can fire-roasted diced tomatoes with green chilies (or add green chilies separately)
- 2 cups (170 g) shredded or grated Monterey Jack cheese or Pepper Jack cheese
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon hot sauce or cayenne pepper (optional)
- 6 to 8 tortillas
- Preheat your oven to 425°F (220°C, or gas mark 7).
- Finely chop the green onions, spinach, and cilantro. You can speed up this step by pulsing all the greens in a food processor. Add the spinach in small bunches.
- Place a large saucepan over a medium heat. Add 1 tablespoon of oil and add the ground chicken. Break up the chicken with a spatula as it cooks.
- Cook the chicken for a few minutes or until it’s mostly cooked. Remove it from the saucepan and set aside on a warm plate.
- Add the chopped spinach, onions, and cilantro to the saucepan along with the chili powder, cumin, salt, and fire-roasted tomatoes with chilies. If you’re adding the chilies separately, add them now as well.
- Cook over a medium heat for 5 minutes stirring occasionally and then turn off the heat.
- Place the first layer of tortillas in an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking dish, or about 2 tortillas so they cover the bottom of the dish.
- On top of the tortillas place a layer of the chicken mixture across the tortillas and then a layer of shredded cheese.
- Cover the cheese with another layer of tortillas and repeat the sequence. In all you’ll have three layers, about 2 tortillas in each layer, and the final layer will have the chicken mixture covered with cheese so the top layer is cheese.
- Place the lasagna in the oven and bake for 10 minutes or until it is bubbling and the cheese is browning.
- Cool for a moment and slice. Serve warm. Store covered in the refrigerator for a few days, or in the freezer for a few months.
Makes 6 to 8 servings