Gluten Free Mexican Shirataki Casserole

mexicanpasta

Ingredients

  • 1 pound Shirataki Penne Pasta
  • 1 cup uncooked lentils
  • 1 28 ounce can enchilada sauce
  • 4 1/2 cups water
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onions
  • 1 cup bell peppers
  • 1 can green chilis
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 4 ounces soft goat cheese
  • black olives to garnish

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a sauce pan put lentils, can of enchilada sauce & water. Bring to boil & then simmer until cooked. About 45-60 minutes.
  3. While the lentil mix is cooking, cut up veggies and saute until soft.
  4. In the casserole dish layer noodles, veggies and chunks of cheese.
  5. Continue layering and then top with olive garnish.
  6. Bake 60 minutes at 350 degrees.
  7. Let sit 10-15 minutes before serving.

Images might be composite representation of recipe and not an actual photo of the completed dish.

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