This is one of our favorite meals right now. This is the 'standard' recipe, but I've thrown in tofu and other healthy things into it, and it just disappears into the goodness. It’s a great way to sneak vegetables into people who don't like vegetables. 1 package gluten-free rice lasagna noodles 1 jar pasta sauce (I like tomato chunks and garlic) 1 tub olive tapenade (Trader Joe's) 1 bag spinach 1 can artichoke hearts (cut lengthwise, to open them up easily) 1.5 pounds hamburger 2 cloves garlic 2 bell peppers, diced 1 onion, diced 1 can olives 1 chunk goat cheese, grated 1 chunk almond cheese, grated extra cheese bunch of basil 1. Cook noodles as directed, but pull them out and cool them before fully cooked. They'll cook more once they're in the pan with everything else 2. Toss the onions in a pan with some butter, and cook until they smell heavenly and turn a lovely golden color. Put aside. 3. Cook the meat with the garlic. You can mince the garlic, or if you have a PC garlic press, cheat and use that. It'll save you time and sanity in the long run, I promise! 4. Pull out your 9x12 pan and prepare to layer. 5. Start with the noodles. A single layer is beautiful. Spread the olive tapenade over the noodles. If you want to add more veggies, dice up some olives and sprinkle over this, too. 6. Rip apart some of the artichoke hearts, and spread around in a thickishly thin layer. 7. Layer spinach and basil. Sprinkle bell pepper and onion, and add a layer of meat. 8. Spoon pasta sauce over this now. If you like it cheesy, add some cheese now. 9. Again with the noodles! Spread the last of the olive tapenade and olives, the last of the artichokes, the greens, the veggies, the meat. Drown it in sauce, and give it all the cheese you got! 10. Bake in an oven at 350 for about an hour, or until fully heated through. 11. Serve with some french bread and devour! (French bread recipe can be found on

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