Easy gluten free garden lasagna


1/2 onion
2 zucchini
2 carrots
4 cloves garlic
Goat cheese
1 package De Bolle lasagna-gluten free, no boil
1 jar pasta sauce

1. Preheat oven to 350.
2. Chop vegetables in chunks and place in vitamin or food processor to mince.
3. Line pan with one layer of noodles.
4. Add minced veggies, thin layer of tomato sauce and spread goat cheese loosely.
5. Repeat until at top of pan. Top with layer of tomato sauce and goat cheese.
6. Cook, covered for 1.5 hours or until noodles are soft.
7. Enjoy!!


Vegetable Stir Fry and Noodles

I absolutely can’t live without these noodles. They’re easy and yummy.



1/2 package Annie Chun’s Pad Thai noodles



1 shallot, sliced

3 cloves garlic, chopped

2 tbs grapeseed oil (any oil will work)

2 cups sliced baby portabellos

1 cup chopped asparagus

1 cup cabbage, chopped

1 cup baby carrots chopped

2 campranillo tomatoes, chopped


1 tbs soy sauce

1 tbs brown rice vinegar

Cayenne to taste

Crushed red pepper to taste

Salt to taste



Cook noodles according to the directions on the package. Heat oil and add shallots, garlic, and crushed red pepper. Cook until transparent.

Add mushrooms, asparagus, and carrots. Cook until tender. Add other vegetables and noodles. Cook for a few more minutes.

Add soy sauce, brown rice vinegar and cayenne to pan.



Easy Gluten Free (or not…) Pesto Pasta


1 package gluten free angel hair pasta


 4 baby portabello caps, chopped and rinsed

1 small shallot

1 tbs coconut oil

2 cups cherry tomatoes, chopped in half

1 tbs pine nuts

Fresh basil-cut in strips (optional)



1 tbs pesto paste

2 tbs olive oil

salt, to taste


Cook pasta according to directions on box. Drain in colander and rinse with cold water under cool to touch.

Heat coconut oil in pan until melted. Add shallot and cook until transparent. Add mushrooms and cook until done (about 5 minutes). Set aside.

Mix sauce ingredients well using a whisk. Adjust ratios to taste.

Mix all ingredients together in a large pot. Add cherry tomatoes and fresh basil to top. Serve and enjoy!