tag:blogger.com,1999:blog-2792647484360633032.post8232123674199776963..comments2023-04-10T08:36:18.583-07:00Comments on Gluten Free and Me in Boston: Think Like A Chef - Gluten Free Eggplant, Zucchini, & Roasted Tomato LasagnaMikehttp://www.blogger.com/profile/10520335031467092973noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2792647484360633032.post-29747187580161451722013-03-31T15:58:01.839-07:002013-03-31T15:58:01.839-07:00Ahh, you win some and you lose some....and based o...Ahh, you win some and you lose some....and based on your blog posts, you've been winning many more than losing--so you're absolutely entitled! I will say that you were doing some very good thinking along the way as far as to how to cut calories (and make this a gluten-free experience)...and I will cut you a major break in that you typically don't cook pasta. With that said, the only real "mistake" in all of this is the statement you made about this being a "sauceless lasagna". Knowing that you're trying to keep calories down, the one thing that you DON'T have to skimp on is the sauce! In fact, it's the sauce that would have saved this dish.<br /><br />It's definitely acceptable to make lasagna without pre-boiling the noodles...however, you absolutely need to make sure that all of the noodles are covered (top and bottom of each noodle in each layer) with sauce. It's the liquid that softens the noodles--and in this case, the sauce would infuse flavor into the noodles.<br /><br />Anyway...I'm the one who keeps pushing you to forget the noodles and use thinly sliced (cut it the long way) eggplant slices as the "noodles". You'll save calories, save yourself from gluten free noodles (which frankly are no substitute for "real" noodles), and you'll have a delicious dish that won't cause your wife a trip to the dentist! :) <br /><br />I'm very happy that you wrote of this "non success"...because this can happen, even when thinking like a chef. Keep on cooking and let's hear about that bounce-back risotto dish! Anonymousnoreply@blogger.com