kumquat | gluten-free recipes

gluten-free ratio rally

Vegetable Lasagna

well, it’s ratio time again and i’ve found myself attempting a first… pasta-making. i’ve never before made the stuff, whether gluten-free or not, and was a little shocked and amazed by how easy it is.
given that i don’t own a pasta roller, i thought i’d choose one of the easier options… lasagna noodles. and lasagna noodles, to me, require that i share my vegetable lasagna. i honestly have no recollection of where this easy recipe came from. but somehow, along the way, it became mine. i made it frequently for my parents and it quickly became a favorite comfort food for all of us. i think it has found its way into a few community cookbooks, submitted by my mom and grandmother. and even graced the table of a few little catering jobs i took on years ago.
but never, ever before have i made the noodles.
so, ruhlman’s ratio for pasta is an easy 3 parts flour to 2 parts egg. once again, most eggs are approximately 2 ounces. therefore the ratio would call for 6 ounces (170 grams) of flour to 2 large eggs. or 1 cup of flour to 2 large eggs, more or less.
my ratio worked out to 2.5 parts flour to 2 parts egg. that’s 10 ounces (275 grams) of flour to 4 eggs. i decided to use a little bit corn flour in the pasta dough to add just another layer of delicious vegetable flavor.
if you need a refresher on what this ratio rally is all about, check out previous month’s entries… gingerbread fig loaf, maple oat nut scones, cheddar gougeres and danish puff.
{gluten-free} vegetable lasagna | @kumquatblog kumquatblog.com
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Vegetable Lasagna

Servings 8 -12 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 8 ounces button mushrooms sliced
  • 3 8-ounce cans tomato sauce
  • 1 6-ounce can tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 100 grams superfine brown rice flour
  • 90 grams tapioca starch
  • 43 grams corn flour not corn starch
  • 42 grams potato starch
  • 4 large eggs
  • Cooking spray
  • 10 ounces frozen spinach thawed and drained
  • 16 ounces cottage cheese
  • 16 ounces shredded mozzarella cheese

Instructions

  • Preheat oven to 375`.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic to skillet and cook until onions begin to turn translucent. Add mushrooms and cook until they soften. Stir in tomato sauce, paste and herbs, and cook until combined and heated through. Remove from heat.
  • Bring a large pot of salted water to a boil. Meanwhile, combine brown rice flour, tapioca starch, corn flour and potato starch in a medium bowl. Make a well and add eggs. Stir well until mixture forms a ball. Remove onto a lightly tapioca starched surface and knead well. Roll between two tapioca starched pieces of parchment paper, stopping frequently to rub starch over pasta dough, until dough is 1/8-inch thick. Cut dough with a fluted-cutter (or plain old knife) into 9- x 3-inch strips. Gather left-over scraps, and re-roll and cut to make a total of 9 strips. Cook 3 strips at a time for 2 minutes in the boiling water, keeping remaining uncooked strips covered with a wet paper towel.
  • Spoon a thin layer of tomato mixture into the bottom of 13- x 9-inch baking dish coated with cooking spray. Lay 3 cooked pasta strips on the tomato mixture. Sprinkle evenly with half of spinach and half of cottage cheese. Spread 1/3 tomato mixture on top. Sprinkle 1/3 shredded mozzarella on top of tomato sauce. Repeat layer once. Top with remaining 3 pasta strips, remaining 1/3 tomato mixture and 1/3 shredded mozzarella. Cover with foil.
  • Bake at 375` for 45 minutes. Remove foil and bake an additional 18 minutes, or until cheese is melted and beginning to brown.

thanks to jenn of jenn cuisine for hosting the rally this month! please check out the following delicious, homemade pasta recipes created by the others…

brooke of b & the boy made chocolate ravioli with chocolate berry sauce
caneel at mama me gluten free made multi grain fettuccine
jenn from jenn cuisine made tagliatelle with smoked salmon, peas and parmesan
karen from cooking gluten free made homemade pasta
lisa from gluten free canteen made lokshen kugel
mary fran of frannycakes made pasta with pink vodka sauce
meaghan from wicked good vegan creamy artichoke tagliatelle
meg of gluten-free boulangerie made fettucine with sun-dried tomatoes
pete and kelli of no gluten, no problem made tortellini
rachel of the crispy cook made smoked paprika noodles with garlic scapes and herbs
shauna of gluten-free girl made gluten-free fresh pasta
silvana of silvana’s kitchen made lemon-poppy pasta with tomatoes, corn and basil
tara of a baking life made fazzoletti with wild mushrooms and spring onions
tr of no one likes crumbley cookies made tomato basil pork raviolis
and stay tuned next month for cake!