Monthly Archives: November 2013

Recipe Time! Gluten Free Perogy Lasagna

by admin

So here’s the thing: casseroles are almost universally made with wheat.  If they aren’t thickened with flour then they include things like the classic standby, “Campbell’s Cream of Mushroom Soup” which while ridiculously savoury and cheap, it is thickened by, you guessed it, flour.  So what’s a poor man to do when he is craving something creamy and baked?

Make it from scratch?  Ha!  Fat chance with 6 kids!  Nope, we need something simpler.

So I was puzzling and puzzing over this quandry, when  I happened upon an idea: what if I made a lasagna with frozen perogies? Hmm.  All the classic ingredients of a wonderful perogy meal, layered and baked?  The question is, how would I pull this off?

Gluten Free Perogy Lasagna

Gluten Free Perogy Lasagna

This may be the first recipe I have ever come up with completely by myself, that I have written down.  (I’ve made up recipes before, but never bothered to write down what I was doing,,, probably because it was so random I had no idea how it would turn out.)  I am writing it down because there might be other big families, like mine, that want to cook gluten free, but don’t have the gumption or the time to do things from scratch.  So here’s a quick and dirty idea for you. Read the rest of this entry »

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