Gluten-Free Tri Color Vegetarian Lasagna- To make those weeknight dinners a whole lot easier

If you are like me, this is the crunch week of holiday time planning and fun.

We have 3 December birthdays in our nuclear family  of 4, and 3 others in the extended one. Lots of shopping, wrapping and mailing have happened this week

Gluten Free Vegetable Lasagna
Gluten-free Vegetable Lasagna

Oh, and for two of them, it’s the Golden Birthday, which means the girls birthdate and their age match this year.  The party decorations will be quite lovely.

Thanks goodness for once I didn’t have to mail presents to Iraq.  Uncle Joe is home. Yipee!

It’s the time for Orchestra Concerts at the middle school, The Monologue Project, Regional Climbing competitions for all those powerful children in the YMCA team, and all those wonderful once a year Holiday events like the horse drawn carriage rides, Port Festival and craft fairs.  It is also one of my busiest times at the office as people use their benefits before the year expires.

What I don’t have a lot of time for is cooking.

This time of year, I tend to be a bit gleeful that my freezer is full of incredible soups made during the peak of vegetable harvest, some great grass-fed meat to turn into quick stir fries and curries and a lot of berries and fruits to use in cobblers and muffins.

But after a week of those quick to put on the table meals, I want a dish that satisfies my desire to cook along with my family’s desire to eat well.

This is the dish,

Tri-color Vegetarian Lasagna.

Rich in ricotta and a bit of mozzarella but filled with pureed carrots, mushrooms and spinach too.

One layered dish that provides enough for two meals.  Best of all, it freezes perfectly and reheats well.  So if I’m going to the trouble of making one, I just make two and freeze the second before baking it off.

Cook once, eat twice is my favorite strategy to make it through times like this week when I’m out of the door by 7:30am and not home till 10:30pm or later. This travels to the office and heats up just fine in our toaster oven for lunch too.

Organic Vegetable Gluten-free Lasagna

The hardest thing to find to make this fabulous dish is the pasta.

For some unknown reason, flat gluten-free noodles are really hard to find here in Bellingham.

I’ve looked.

I even went up to the Bellingham Pasta Company table at the Farmer’s Market last week to ask if they can make flat gluten-free noodles.  And they can, but only on special order on Tuesdays or Wednesdays.

Rarely do I remember to call ahead and order.

Gluten-Free Corn Pasta Miller’s Finest Lasagne Corte

So when I found these lovely little noodles at Grocery Outlet, I bought 8 bags.  They are wonderful and since they are made in Romania, no GMOS.

Although it means that the pretty layers I love in this dish are a bit more …dynamic, the flavors are all there.

But my locavore heart just hurts to imagine the carbon footprint to get these to me. I really attempt to make good choices, local ones.

I gathered together the carrots from Hopewell Farms, Mushrooms from Cascadia Mushrooms, Spinach from Rabbit Field Farms.

I used Organic Valley Ricotta and Mozzarella, just love the quality of these products and the fact that I can meet and talk with one of their farmers annually.  He lives up in Lynden.

So although I have to gather my corn pasta from Romania to avoid the GMO’s of our corn in the USA, the rest of this meal is all from Whatcom County. And that makes me really happy.

Organic Vegetarian Lasagna-
Prep time
Cook time
Total time
To make those weeknight dinners a whole lot easier
Serves: 9
  • One bag of Lasagna noodles- cooked
  • 15 oz Organic Valley ricotta cheese
  • 2 eggs
  • 8 oz Organic Valley mozzarella- shredded Separate into thirds and reserve one-third for the topping.
  • ½ teaspoon pepper
  • 4 oz of mushrooms-
  • 4 carrots
  • 2 bunches of spinach-washed
  • 1 batch of homemade tomato sauce or substitute a jar of organic tomato sauce
  • 1 9x9 pan for thick lasagna or a 9x12 pan for thinner portions.
  1. Combine the ricotta, eggs,⅔ of mozzarella and pepper in a bowl.
  2. Beat till the mixture is an even color.
  3. Preheat skillet on stove
  4. Add mushrooms and cook till they release their juices.
  5. Puree in food processor.
  6. Combine in a bowl with ⅓ of the cheese mixture.
  7. Reserve.
  8. Cut the carrots into small pieces,
  9. Steam in a pan till soft.
  10. Puree in a food processor.
  11. Combine in a bowl with ⅓ of the cheese mixture
  12. Reserve.
  13. Preheat skillet on stove.
  14. Add washed spinach and cook till bright green and softened and fairly dry. If the spinach is too wet, it makes the lasagna unstable.
  15. Puree in food processor.
  16. Combine in a bowl with ⅓ of the cheese mixture
  17. Reserve.
  18. Place a cup or so of tomato sauce in the bottom of the pan. You want to completely cover it, so if you need a bit more, use it.
  19. Place noodles in a flat layer.
  20. Top the noodles with the carrot mixture.
  21. Top the spinach mixture with another third of the noodles in a flat layer
  22. Top the noodles with the mushroom mixture
  23. Place the next third of the noodles in a flat layer atop the mushroom layer
  24. Top the noodles with the spinach.
  25. Sprinkle with remaining cheese.
  26. Bake in 350 degree oven for 1 hour.
  27. Serve with remaining sauce, heated till it is warm

Want to see the lasagna creation in photos?  click here to jump to my Flickr account slideshow. 

If you would like to follow a bunch of my favorite local purveyors on Google, this is my interest list on Facebook.  These make life just a bit simpler for everyone.

The nice folks at Organic Valley were generous to send me the cheeses I needed for this lasagna. I’m grateful for the support but it doesn’t change how I would write about them at all. I love Organic Valley and seek out their products for all my meals.

Have you checked out all of their holiday recipes yet?  Please do, there are some terrific meal ideas and tempting sweets as well.


Time to check out the Balancing Act Top Bloggers, and to vote! If you love gluten free, please vote for me,

and if you are joining me here because you linked from the contest hoping to find the gluten free sourdough recipe, it is over on my recipes blog

Here is the sourdough starter link to be able to grow your own wild sourdough starter.

Here is the link for the actual bread recipe


If you need a packet of the dried starter mailed to you, send a self addressed stamped envelope to my office with a donation.

The support group I facilitate is helping me pack the starters for donations to support their group, Healthy Gluten Free Kids.

Their goal is to create an online game, similar in feel to Club Penguin to teach other kids how to thrive gluten free.


Dr. Jean Layton


Basic Gluten Free Sourdough Bread Recipe

Finally, it is here, on the site,

My basic whole grain, tender gluten-free sourdough bread recipe.
Basic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread Recipe
Basic Gluten Free Sourdough Bread RecipeBasic Gluten Free Sourdough Bread Recipe
I know you’ve been waiting so long for this to be here, and for that I am sorry.
Life has a way of putting obstacles in the pathway to posting for me.

This week my new office manager resigned. She joined us recently to experience the world of a naturopathic physician before she made the commitment to 4+ years of education and $200,000 worth of student loans.

She wanted to see how amazing the medicine truly is for patients, and what she saw confirmed that for her.
But learning about the back-of-house realities of having a busy practice, learning the ins and outs of insurance billing, marketing and patient retention and seeing it all clearly?
She has observed, learned and decided to pursue organic gardening instead.
The insurance aspect truly spooked her.
After all, in what other industry do you have to accept agreements for payment with multiple companies for the same service (at vastly different rates of reimbursement) without having the ability to negotiate the amount?
Then take a minimum of 5-7% of your total billing income to actually do that billing and wait 30-60 days for payment?
And if those same companies had questions or concerns with the medical diagnosis code you picked (out of thousands) based on the visit with the patient, they have the right to request all your chart notes before paying a dime, and putting off those payments for 30-60 days all over again.
She had quite an education, and she didn’t like the realities.
So I am once again running my practice single-handedly till I find a new office goddess.
But with one exception.
I no longer accept insurance payments for my services.
I will happily provide the superbill for my patients to send to their insurance companies for reimbursement but no longer provide the service of billing them..
Since the insurance policy is the patient’s, they actually manage to get paid quicker and with less hassles than I do.
I ran the numbers and they just don’t work out in my favor.
Now I have the ability to go beyond my office walls to help other people using video conferencing and telephone consults. My contracts with the various insurance companies prohibited that before.
So wish me luck. I’ll write soon how to go about scheduling with me if you wish.
And bake!
5.0 from 2 reviews
Basic Gluten Free Sourdough Bread Recipe
Prep time
Cook time
Total time
You will need a scale to measure the flours accurately for this recipe, easily allowing a bowl of flours to be weighed without mess. - Gather your oven proof pot(cast iron is preferable) with lid or a handy canning kettle and a bowl slightly smaller for forming. Using a scale for accuracy measure into a bowl for your mixer:
Serves: 2 boules or 4 baguettes or whatever combination you desire
  • 150 grams potato starch (not potato flour)
  • 150 grams tapioca flour
  • 140 grams sorghum flour
  • 35 grams sweet rice flour
  • 30 grams sugar
  • 10 grams salt
  • 20 grams xanthan gum
  • 10 grams guar gum
  1. Add 1500 grams of cultured sourdough starter (hooch stirred in)and ½ cup of water.
  2. I sometimes use a bit more water when I want a tender threaded loaf but you have to monitor the loaf more to make sure it comes out well. At ½ cup, it always does.
  3. Beat together for 5 minutes on high in a stand mixer to create the bubble structure for the bread.
  4. You will be able to see the bread change from a mass of soft dough to one with a bit of bounce.
  5. The dough will create a effect of strands on the bowl sides then gather on the beater.
Forming a Boule:
  1. Place ½ bread dough on a square of parchment paper using a spatula to smooth and shape the dough into a ball.
  2. Repeat with the second half of the dough or follow the below instructions to create 2 baguettes.
  3. Lift the paper holding the ball and place it into the bowl a bit smaller than your pot to rise. Nestle the second ball along side.
  4. Cover the bowl with plastic wrap and place into oven with oven light on but no heat.
  5. Let rise for 4 hours or till doubled. If you want to be able to walk away for a bit longer, just pop the bread in the fridge instead. It can rise there as long as 12 hours.
  6. Bring the bread to room temp while preheating your pot and oven.
  7. Remove the dough balls from the bowl using the paper as a lifting aid.
  8. Cut slashes 1 inch into each loaf using your sharpest knife, a razor blade or if you own one, a lame.
  9. Be decorative, these are the areas of lighter white that you see on artisan loaves.
  10. I typically slash two parallel lines on either side of the ball, turn the loaf 90 degrees and slash two more parallel lines to form a square on the top of the loaf. These slashes will allow for oven rise, the extra lift that happens as the bread is put into a hot oven.
  11. Baking:
  12. Put your pot into the oven and preheat both to 450 degrees.
  13. When the oven is fully preheated, carefully remove the pot from the oven. Watch out, this is where it is easy to burn you!
  14. Remove the lid, then lift the bread dough into the pot, using the paper as a lifting aid.
  15. Sprinkle with coarse sea salt if desired, replace the cover.
  16. Put the pot into the oven and set your timer for 35 minutes.
  17. Grab an instant read thermometer and a cuppa tea.
  18. Relax for the half hour or so.
  19. When the timer goes off, use the instant read to check the internal temperature of the bread. It should be 190-200 degrees when done.
  20. If the bread is fully browned, just put it on a cooling rack.
  21. If it could use just a bit more browning, remove the bread from the pot (again using the paper as a lifting aid) and place on the oven rack for 5 minutes more.
For the Baguettes:
  1. With the other half of the dough, either repeat for a second boule or form into 2 baguettes.
  2. To form into baguettes: use a piece of parchment paper or silpat sprinkled with sweet rice flour since it gives a crisp crust, but you can use millet too for a softer crust.
  3. Taking one half of the dough you have (1/4 of the total dough) place it on the parchment paper in a long log.
  4. Sprinkle with a bit more sweet rice flour. Using the paper, extend and roll the bread dough into a long baguette shape. The dough won't allow you to handle it like regular bread, it is just too soft. Let the paper do the work of rolling and extending.
  5. Roll it onto your parchment paper covered baguette pan and repeat with the final dough.
  6. Rising:
  7. Pull out a long piece of plastic wrap and use it to wrap the entire baguette pan to hold in the moisture while rising. Let rise at room temperature 4 hours or till doubled. I
  8. In my cold kitchen in winter, it can take up to 6 hours if I don’t put it in the oven with the oven light on but without any additional heat.
  9. If you want to be able to walk away for a bit longer, just pop the bread in the fridge instead. It can rise there as long as 12 hours.
  10. Bring the bread to room temperature before continuing.
  11. Once you have the plastic wrap off of the pan, preheat the oven to 400 degrees.
  12. Using a pastry brush spread a bit of water on the bread. Don’t soak it but get it good and damp.The combination of hot oven and damp dough creates a dense, crisp crust.
  13. Slash 3-4 evenly spaced diagonal slashes on the baguette using your sharpest knife, a razor blade or lame to insure a good place for the oven rise to occur.
  14. Oven rise is baker-speak for the expansion of the water in the dough when it is in the hot oven. This is separate from the yeast bubble carbon dioxide rise.
  1. Preheat oven to 450 degrees.
  2. Once ready, put in the baguette pan and let bake for 15 minutes.
  3. Reduce heat to 400 degrees, rotate the pan and continue to bake for 15 minutes more before checking the temperature of the bread.
  4. Yes, just like a roast.
  5. Temp on instant read thermometer should be 190-200 degrees. If the baguettes are brown enough, remove and cool. If not, keep them in the oven for 5 minutes more.
Timing for this recipe is a bit tricky. The listed times are one scenario. It typically takes me just 15 minutes to mix. I can vary the rise time by refrigerating or warming the dough. the least amount of time you should allow is 2 hours in a slightly warmed oven or draftless place.

And if this isn’t enough to inspire you, head on over to Yeastspotting and check out their archives. They have lots of fun bread recipes to play around with and convert to gluten free.

* a word about pots.  Jeanne reminded me to tell you all not to go out and buy the most expensive cast iron pot for this bread, it simply isn’t needed.
I have a lovely Lodge pot like this one
that works very well and can also be taken on camping trips.

A class attendee used her canning kettle with excellent results as well, hers was a 11 quart model



6th Annual Gluten Intolerance Community Awareness Day

November 3, 11 am to 3 pm 2007 COMMUNITY AWARENESS EVENT

Ferndale Senior Center.
A great day of learning, sharing, manufacturers samples, silent auction, book and bake sale, GF refreshments and great information.

Dr. Wendy Ellis, ND from Tahoma Clinic in Renton. Founded by Dr. Johnathan Wright of Prevention Magazine fame. Her topic is “Gluten Intolerance – Not JUST a Digestive Problem”. Presenation is at 11:30, panel discussion with Dr. Ellis. Her topic is “Gluten Intolerance – Not JUST a Digestive Disorder”, starts at 11:30 AM.

There will also be gluten-free manufacturers samples (while supplies last), silent auction, book and bake sale, GF refreshments, a “Ask the Nutritionist” with Tom Maltere, CN, a “Ask the Naturopathic Physician” with Dr. Jean Layton, ND and live entertainment.

At 1:15 there will be a panel discussion with Dr. Ellis, Mr. Malterre, Dr. Layton AND surprise guest, Ron Hoggan, Ed.D. co-author of Dangerous Grains.

Please note: times are approximate.

Bellingham Kid’s Fest Saturday August 4th

Bellingham is a wonderful place to raise kids. There are an abundance of activities for all interests and ages.
Saturday 8/4 from 11-3pm is one of those events. The Bellingham Parks and Recreation department creates a wonderful free event each year on the shores of Lake Whatcom at Bloedel- Donovan Park.
There are musical performances, face painting, prizes and entertainment.

Last year I went with my daughters and had a wonderful time with one exception.
The Food was all gluten FULL!

I think we managed to get water but that was the only thing that wasn’t full of gluten.

So this year I decided to participate instead of attending.
My clinic is named Layton Health Clinic

If you have had any questions about Naturopathic medicine or Traditional Oriental medicine, my husband and I will be there to answer those.

But best of all, I contacted lots of gluten free vendors to see if they would have samples to give out of their foods.
What a response!
Mary’s Gone Crackers sent cases of samples in two of their flavors.

Enjoy Life sent snickerdoodle cookies

Glutino sent two cases of Pretzel sticks. I never knew that Pretzels in French are called Bretzels. Lots of fun.

Blue Diamond sent cases of Cheddar cheese rice thins.

Kinnikinnick sent an assortment of sliced breads, pizza crusts, cookies and donuts! If you haven’t tried thier cinnamon sugar donuts, come early! I think these will go quickly! I may make some peanut butter sandwiches on the bread just so there is a bit of lunch for us Gluten-Free folks.

Ener-G foods sent along their chocolate chip cookie bars and lots of pretzel samples.

Orgran sent along Chocolate Outback Animals. I love their Koalas.

Bob’s Red Mill delivered boxes of their incredible hot cereal mix. I love this cause it has sorghum in it and reminds me of Wheatina without the wheat. I even created a muffin using this as the prime ingredient. The recipe is on my office computer and I will add it to the post soon.

Bumble Bar was incredibly generous and sent two cases! of their wonderful organic seed rich treats.

And Kozy Shack just had delivered 5 cases of puddings!


Hope you enjoy it and I look forward to seeing lots of you on Saturday!