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, no carb or low fat. 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 in homes that prepare 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...

This lasagna recipe is delicious! While living in Paris, I found an Italien Traiteur in my neighborhood and fell for his aritchoke and spinach lasagna - artichoke et lasagne aux epinards. I emulated it when I returned to US. I was curious how béchamel sauce would taste gluten-free. 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.

If you do not have health restrictions, 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.

The more Bechamel you add, the better! 

Ingredients
Serves 4-6 Adults
3/4 C gluten-free all purpose flour mix (or regular flour)
2 sticks unsalted butter
Gluten-free lasagna noodles (or Barilla brand no boil regular)
2 cans/2 Cups chopped artichoke hearts (or feel free to use fresh artichokes)
2 bunches/4 Cups organic washed baby spinach or organic frozen
2 cloves garlic, minced
1 large shallot, minced
1 small minced 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
2+ C mozzarella cheese or dairy substitute (I like Daiya brand dairy/gluten-free cheese)
1/2 C Parmesan cheese
2 C organic whole milk or dairy substitute
Extra virgin olive oil
Salt and pepper

Directions
*Preheat oven to 375.
-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.
-You will soak no boil lasagna noodles in water for 5 minutes later below.
-Wash spinach well with cold water and drain or use frozen, thaw and squeeze with a towel.
-Drain artichokes and 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 chopped 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.

Spinach and Artichoke

Béchamel Sauce
-Warm 2 C of whole milk or daiy substutue on med low heat w 1 bay leaf and a few large slices of onion. No nutmeg in my veg lasagnas. I use cayenne pepper.
-Remove from heat when milk begins to boil and cover for 15 minutes.
-Set milk aside and take out the bay leaf and onion.
-Making the roux - new sauce pan, med low heat, melt 2 sticks butter.
-Add 3/4 C gluten-free all purpose flour and whisk until blended 4-6 min, the butter/flour mixture should become very slight golden color (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 and whisk.
-TASTE 
-Add 1/2 C parmesan cheese or daiy substitute and whisk.
-Add 1/2 t salt and fresh ground black or white pepper.
-TASTE.
-Add more S&P and a few good dahses of cayenne pepper, mix well.
-TASTE, turn off heat and let rest 15 minutes. **when using GF flour, the gluten is missing and the wet and dry ingredients need a bit more time to meld together.

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!