Faye’s Gluten Free Vegetable Lasagna

A pioneer in gluten-free lifestyle implementation, Faye Elahi, M.S., M.A., has been practicing Integrative Nutrition for the past 18 years in Dallas, Texas. Faye’s services include gluten-free menu planning, nutrition assessment, grocery store tours, biomedical testing, cooking classes, recipe modification, and public speaking.

Through the use of the internet along with the phone, Faye has served clients in Dubai, Canada, Belgium, France, Wells, Switzerland, the Far East, and throughout the United States.

In recent years, Faye has focused on treating Gluten sensitivity, Celiac disease, Attention Deficit Disorder, Autism, Food Allergies, and Intolerances, and through her innovative state-of-the-art clinical tools, has gained respect among a large circle of gastrointestinal physicians and pediatricians around the country.

Not only has Faye helped many of the children that I work with daily, she has also helped me discover what foods I am allergic to and how to modify my diet according to my needs. I can’t tell you how much better I feel since eliminating the allergens from my diet.

Here is one of Faye’s wonderful gluten and casein free recipes. Visit her websites, Gluten Free Dallas and Special Needs Nutrition, for more information on gluten free diets and other nutritional and dietary needs, including food allergies and GI issues!

Vegetable Lasagna

Ingredients:

9 sheets of Tinkyada Lasagna pasta

3 C Muir Glen (about 28 oz. jar) original tomato sauce

½ tsp dried basil leaves

½ tsp of dried oregano

3 C of shredded AltaDena Mozzarella flavored soy cheese

2 medium eggplants

1 lb. sliced button mushroom

½ C extra virgin olive oil

Preparation:

1. Pre-heat oven to 375 F.
2. Peel the eggplants and slice crosswise into 2 inch discs.
3. Place in a large colander after salting each side to extract the bitterness of the eggplant.
4. Wait 15 minutes until small drops of water appear on the surface of the eggplant.Rinse and pat dry with a paper towel.
5. Place the eggplant slices and mushrooms on a large cookie sheet pre-greased with olive oil.
6. Brush the top of vegetables with more olive oil.
7. Roast in the pre-heated oven for about 30 minutes, flipping the vegetables halfway through cooking time.
8. Assemble the lasagna by spreading ¾ C of tomato sauce in a 13X9X 2-inch baking dish. Place 3 lasagna sheets crosswise over the sauce leaving about 1 inch betweenthem as they expand during cooking.
9. Spread 1 C of cheese over the pasta. Spread another ¾ C of the pasta sauce over the cheese followed by a layer of eggplants and mushroom mix on top of the cheese. Repeat until all the ingredients are used up.
10. Sprinkle the top with more cheese. Cover with foil. Bake for 30 minutes; remove the foil.
11. Bake 10-15 minutes until cheese is golden. Let stand 5 minutes before serving.

Note: you can store extra pasta pieces wrapped in a cool dry place for future use.

Serves 8-10

Tagged as: food allergies, gluten free, lasagna, nutrition