Thursday, January 18, 2018
Gluten Gone! From this Lasagna
We can't ignore it, a number of gluten-free offerings, while well-meaning, just aren't up to snuff when it comes to replicating the texture, the appearance and, most importantly, the taste of their gluten breathren. That's particularly true with pasta dishes and especially with lasagna. But enter Yankee Magazine and editor Amy Traverso. She stopped by Tonia's Kitchen to talk about their recipe for a special Zucchini Lasagna with Tomatoes and Mozzarella. Amy told Tonia the recipe takes really no longer than regular lasagna, but she does note you need to pre-cook the zucchini to ensure there's no water on it. Still, when you try it, chances are good, you won't miss the gluten!