Voilà! Gluten-Free Vegetable Lasagna with Gluten-Free Béchamel!

Sans Gluten Lasagne aux Légumes Recette!

More and more people are being diagnosed with "gluten Intolerance." This is an autoimmune disorder and different from Celiac Disease in that it is difficult to diagnose. The 300 symptoms can range from vitamin D and B12 deficiencies to crippling body pain.  Gluten-free is not a fad diet for the millions of people who live with it.  I highly recommend reading about this topic to become aware of symptoms and how it affects the people around you.  Good resources include:  The Gluten Intolerance Group,  www.Gluten-Intolerance.com and National Foundation for Celiac Awareness.

What is eating "Gluten-Free-Sans Gluten?"  There are many misconceptions.  "Gluten-free"  is not vegan or no carb.  Gluten-free eating means you can eat and drink anything except food, sauces and beverages made with wheat, rye, barley and certain oats.  Some people are so sensitive to gluten, they are unable to eat in a restaurant or a home that prepares other dishes with regular flour due to cross-contamination.  Gluten-free foods you see at the stores are made in certified gluten-free facilities.

**Mainstream restaurants and bakeries cannot offer certified gluten-free options unless wheat, rye and barley have never been used in their kitchen.  This greatly restricts the lives of people who are Celiac and gluten intolerant.

"Gluten is not a protein itself , but rather a protein composite composed of the proteins glutenin and gliadin (in wheat), secalin (in rye) and hordein (in barley), which are elastic proteins in the protein family known as prolamins. Gluten is insoluble in water and comes from the endosperm within the seeds of grass-related grains...

Recent research and current gluten intolerance statistics suggest that 5% to 10% of the population may suffer from some form of gluten intolerance, and yet a vast majority of these individuals have not yet been properly diagnosed...

Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment....1 in 133 Americans have celiac disease...

 Non-Celiac Gluten Sensitivity is currently a little more difficult to pinpoint.  Individuals who suffer from NCGS suffer very similarly to people with Celiac Disease, but the blood test which identifies and diagnoses celiac disease returns as negative. The only way to confidently diagnose NCGS is through a gluten free diet..."

This lasagna recipe is delicious! I was curious how béchamel sauce would fair.  I have been experimenting with gluten free flour mixes and I used King Aurthur's Brand Gluten-Free All Purpose Flour for the béchamel recipe.

You can add other vegetables to the dish.  It is important to season veggies with salt and pepper.  **No boil lasagna noodles are well suited for vegetable lasagna dishes because the pasta absorbs the moisture. If using the gluten-free pasta, be sure to let most of the moisture evaporate from the vegetables while sauteing.  My favorite gluten-free pasta is Tinkyada Brand.

Ingredients
Serves 4-6 Adults
6 T gluten-free all purpose flour mix (or regular)
Gluten-free lasagna noodles (or no boil regular)
2 cans artichoke hearts (or feel free to use fresh artichokes)
2 bunches organic washed baby spinach or organic frozen
2 cloves garlic, minced
1 large shallot, minced
1 small yellow onion, 1 large piece
1/4 C fresh basil, minced (OPTIONAL)
1/4 C fresh parsley, minced (OPTIONAL)
1 bay leaf
1 dash cayenne pepper or Tabasco (OPTIONAL)
2+ C mozzarella cheese
1/2 C Parmesan cheese
2 C organic whole milk
Extra virgin olive oil
Salt & pepper

Directions
-Boil gluten-fee lasagna noodles with salt and follow box directions (Gluten-free pastas need to be cooked to al dente). Drain and set aside to cool.
-Wash spinach well with cold water and drain.
-Drain artichokes and rough chop.
-Mince garlic and shallot and sweat med low heat w 3 T olive oil.
-Add frozen or fresh spinach and saute until most of the moisture evaporates.
-TASTE
-Add salt & pepper and TASTE.
-If using mushrooms or other veg, saute them separate until most moisture evaporates and set aside.
-Add artichokes, mushrooms and any other veggies to spinach and cook for 5 minutes.
-Season with salt & pepper.
-TASTE.
-Turn off heat and set aside.
-Place no boil lasagna noodles in water and let soak for 5 minutes.
*Preheat oven to 375.

Spinach and Artichoke

Béchamel Sauce
-Warm 2 C of whole milk on med low heat w 1 bay leaf and a few large slices of onion. 
-Remove from heat when milk begins to boil and cover for 30 minutes.
-Drain milk and take out the bay leaf and onion.
-New sauce pan, med low heat, melt 3 T butter.
-Add 6 T of gluten-free all purpose flour and stir until blended (regular flour can be used).
-Slowly pour in the milk and whisk until thickened.
-If sauce seems too thick, add more milk little by little.
-TASTE
-Add 1/2 t salt and fresh ground black or white pepper.
-TASTE.
-Add dash of cayenne pepper or Tabasco (this works well with vegetables)
-TASTE.

Consistency of Béchamel

Build your lasagna

-Spray baking dish with non stick spray or olive oil.
-Place some béchamel on bottom of baking dish.
-Build lasagna - Pasta, spinach mixture, béchamel sauce (use plenty!), Parmesan cheese, mozzarella.

Ready for the oven!

-Take lasagna out of oven and let rest for 5 minutes before serving. 

Serve & Enjoy!

I will be posting many gluten-free recipes in the near future!