Gluten Free Lasagna

Lasagna Recipe:

I find that I struggle to come up with creative meal ideas, especially during weekdays when I don’t have the time to stand in the kitchen and cook. Life gets busy, the work piles up every day and you just can’t find that time or energy to whip up something spectacular for dinner. But who really does right? 

I am excited to share this recipe with you all. Now, I know fish is not everyone’s favourite, but for my family, it is a definite staple. This easy recipe is perfect to make a day or two before you eat it, you can even freeze it and take it out another day. I grew up as a young kid eating this, even before my Celiac disease diagnosis! This is a celiac safe and gluten free version of my family’s tuna lasagna, one of our all-time favourite meals (definitely mine too!). Of course, I urge you to substitute additional items based on restrictions, and if you have any questions for me, don’t hesitate to reach out! 

Warm, gooey, hearty, healthy, easy to make, and simply delicious! For those of you with dairy allergies or intolerances, I suggest substituting DAIYA grated cheese, or any other dairy free alternative. If you just don’t like tuna, give tinned salmon a try (and give me your feedback!). 

Ok, without wasting any more of your precious time- here is my tuna lasagna recipe! 

Gluten Free Tuna Lasagna Recipe: (Tuna Optional)

• ½ cup butter
• 2 large yellow onions, chopped
• 4 fresh tomatoes, chopped
• 4 cups sliced mushrooms (tins preferred, must be drained)
• 4 tins flaked tuna, drained
• 1 cup cottage cheese 
• ½ cup grated cheddar cheese, divided (some to be used for top as well)
• ½ cup grated mozzarella, divided (some to be used for top as well)
• Salt, to taste
• Pepper, to taste
• Paprika, to taste
• 1 tsp dry dill, optional (or fresh dill if you have it on hand)
• 6-8 oven- ready gluten free lasagna sheets 
• Parmesan cheese, optional

Instructions:

1. Melt butter on medium heat in frying pan.
2. Add onions, fry until golden in colour.
3. Add tomatoes and mushrooms to pan, then fry together for 3-4 minutes.
4. Add tuna tins, followed by cottage cheese.
5. Mix all, stir on low heat, then add most of grated cheese to mix (leave some for sprinkling on the top of the lasagna). Add dill and mix well.
6. Add salt and paprika as desired, stir all until sauce is thick.
7. Preheat oven to 350 degrees F.
8. Spray a 9 x 13 inch foil pan or glass dish with non-stick cooking spray.
9. Spoon a layer of tuna mixture into bottom of dish, then cover tuna layer with single layer of lasagna sheets. Alternate another 2 layers of both the tuna and lasagna. 
10. Cover top layer of lasagna with tuna sauce, sprinkle with remaining cheese. 
11. Sprinkle paprika on top of lasagna if desired.
12. Cover lasagna with foil and bake for 30 minutes. After 30 minutes, remove foil and leave in for another 2 minutes in the oven. This allows for the top of the lasagna to brown a little bit (making it slightly crispy). 
13. Sprinkle parmesan cheese on top as desired. 

Enjoy!