Gluten-Free Lasagna
Our Gluten-Free Lasagna recipe is great for kids with autism who need gluten-free options to manage symptoms while reaping all the benefits of lean beef and vegetables!
This recipe is a great source of protein and fat. It’s also a good source of fiber. Combining these nutrients help keep your child full and nourished until the next meal/snack. This recipe features lean ground beef, mushrooms, zucchini, tomatoes, brown rice noodles and mozzarella which are a great source of iron, zinc, magnesium, calcium, potassium and can help provide adequate iron and zinc to your child’s diet. Low iron and zinc levels may contribute to increased autistic symptoms.
This recipe is highly customizable! You can swap/add additional veggies like carrots or peppers according to your child’s sensory preferences and nutritional needs. This recipe can easily be made dairy-free, if needed, see notes below. Lastly, if you desired you could even trade the lean ground beef for ground turkey.
Ingredients
1 tbsp Butter
1 Yellow Onion (medium, diced)
3 Garlic (cloves, minced)
3 cups Mushrooms (sliced)
1 lb Lean Ground Beef
1 Zucchini (medium, sliced)
3 cups Diced Tomatoes (from the can with juices)
2 tsps Italian Seasoning
Sea Salt & Black Pepper (to taste)
12 ozs Brown Rice Lasagna Sheets (uncooked)
9 ozs Mozzarella Cheese
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Preheat the oven to 350°F (175°C). Melt the butter in a large pan over medium heat. Add the onion and stir for one minute, then add the garlic and cook for another minute.
Add the mushrooms and continue to cook for a few minutes, until softened. Add the beef, breaking it up as it cooks. Cook for 10 to 12 minutes, until cooked through. Add the zucchini and diced tomatoes and simmer for another five minutes to make the meat sauce. Stir in the Italian seasoning. Season with salt and pepper to taste.
In a large baking dish, add a layer of meat sauce to the bottom. Cover with a layer of lasagna sheets followed by a layer of cheese. Continue these steps until all of the sauce, pasta sheets, and cheese is used up. Finish with a thin layer of sauce covered by cheese.
Cover the lasagna with tinfoil and bake it in the oven for 30 minutes, or until the noodles are cooked through. Remove the tinfoil and broil for two to three minutes to brown the cheese. Enjoy!
Notes
Make it Dairy-Free
Sub dairy-free butter and dairy-free cheese of your choice!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
An 8 x 12-inch baking dish was used to make six servings. One serving is equal to one slice.
Additional Toppings
Carrots, bell peppers, fresh parsley.
Freezer Meal
Let everything cool and assemble in a disposable foil pan. Cover in plastic wrap and then tin foil. Label and freeze for up to three months. Let it thaw in the refrigerator overnight. Remove the plastic wrap and cook as per the instructions.
Nutrition Facts
Makes 6 Servings
Nutrients per serving: Calories: 519 | Protein: 28 grams | Fiber: 3 grams | Carbohydrates: 38 grams | Fat: 26 grams | Sugar: 6 grams
