We all have foods we miss when we ditch wheat, and lasagna tops the list for a lot of us. Think about it – it’s the ultimate comfort food: gooey cheese, zingy sauce, meat if you like, sometimes your favorite vegetables, all layered between stacks of tender noodles. Well, pull out that lasagna pan because this recipe is going feel completely indulgent. This celery root lasagna is the real deal, without the brain fog and digestive discomfort you get from grains.
Even the most carb-addicted, pasta-loving person you know ask for seconds. In place of noodles, we’ll use thin sheets of celery root, a vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle. The skin is fibrous and earthy, so it’s best to peel celery root and cook with the tender flesh. At only 3 net carbs per 1/2 cup, celery root makes a great addition to a keto lifestyle.
Gluten Free Lasagna with Celery Root (Celeriac) Noodles Recipe
Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan.
Roast for about 45 minutes, or until they are soft and a bit caramelized.
While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.
Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.
Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.
In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. You should have about 1 cup of celery root puree in total.
Heat your remaining olive oil in a skillet over medium heat. Once hot, add the onion. Saute for 2-3 minutes, or until soft. Add the minced garlic and stir until fragrant, then add the ground beef. As the beef browns, add the salt, pepper and oregano.
Once browned, stir in the tomato paste and broth.
Grease a baking dish (ours was 8”x11”) and layer it with parchment paper. Layer your lasagna in the following order, starting at the bottom of the dish:
Bake uncovered for about 30 minutes, or until the lasagna is bubbly and the cheese on top is fully melted. Top with fresh basil and allow to cool slightly before cutting into squares.
Gluten free lasagna recipe that replaces traditional flour noodles with celery root, a root vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle.
Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized.
While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.
Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.
Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.
In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. You should have about 1 cup of celery root puree in total.
Heat your remaining olive oil in a skillet over medium heat. Once hot, add the onion. Saute for 2-3 minutes, or until soft. Add the minced garlic and stir until fragrant, then add the ground beef. As the beef browns, add the salt, pepper and oregano. Once browned, stir in the tomato paste and broth.
Grease a baking dish (ours was 8”x11”) and layer it with parchment paper. Layer your lasagna in the following order, starting at the bottom of the dish:
Bake uncovered for about 30 minutes, or until the lasagna is bubbly and the cheese on top is fully melted. Top with fresh basil and allow to cool slightly before cutting into squares.
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
Roast for about 45 minutes, or until they are soft and a bit caramelized.
Once browned, stir in the tomato paste and broth.
