Another popular option is to not only eliminate the gluten but all the grains as well. By using vegetables, you can make your own noodles. I often do this when I want a lighter meal. When you make the pasta out of vegetables and skip the flour, you can eat a big bowl-full and feel good afterwards. Use a spiralizer to make long noodles out of carrots, zucchini, eggplant or almost any long veggie. If you don’t have a spiralizer, don’t worry. Do what I do and just use a vegetable peeler or a mandoline. Which veggies should you try making noodles from? Try zucchini, carrots, broccoli, parsnips, beets, eggplant, cucumber, jicama, pumpkin and winter squash. Read Switch Up Your Pasta Game – How to Use Spiralized Veggies as Noodles for tips on how to make them. Then make this Vegan Zucchini Noodle Japchae , Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles , Zucchini “Ramen” Noodles , Coconut Curry Butternut Squash Noodles , Miso Roasted Tomatoes with Spiralized Carrot Noodles , Tomato Basil Broccoli Noodles with White Bean Salad , and Vegan Eggplant Noodles .
Assemble and bake the lasagna. Spread slightly more than 1 cup of tomato sauce over the bottom of a 9″x 13″ x 3″ baking dish. Cover with a layer of lasagna noodles, overlapping them just by a little bit. Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese mixture. Add another layer of lasagna noodles and gently press down to compact the first layer. Repeat two more layers, gently pressing down each layer, and top off with the remaining sauce and reserved cheese. Bake for 30-40 minutes or until the edges are bubbling and the cheese has browned. If you don’t want the cheese thoroughly browned, cover the lasagna before baking and remove the foil for the last 10 minutes.
Let the lasagna sit for 10-15 minutes before serving.