For gluten-free choices stick to corn, bean, potato, quinoa, rice, and soy pastas.
Photo: Oxmoor House
There are a variety of gluten-free pastas available. Most are made of corn, rice, quinoa, or buckwheat. Since these pastas lack wheat, which acts as a binder in traditional pasta, they cook differently and can get mushy quickly if overcooked. Reference the package when cooking each variety because cook times and procedures for the best results vary.
This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes. It is sure to become a family favorite.