My Signature Recipe



For my last semester, I have to come up with a signature recipe as well as my capstone project. I will be busy this semester, and I will learn a lot, but it will be a lot of work.

The two recipes above are the two that I’ve narrowed it down to.
I have been asking around for old family recipes and getting them is harder than you would think. It seems counterintuitive to rummage through my mother’s recipe box, and pester my grandmother for MY signature recipe, especially when I have lots of recipes on here, but I need ideas for things that are more traditional, and appeal to a wider audience. It’s like a gateway, come for my lasagna, stay for my lentils. Plus, I love the history behind it, and if I can make some of the stuff my grew up on GF and CF, I’m a happy camper.

Both of these recipes will be in my capstone, along with a few others, but I have to choose one. I was leaning towards the pork, because it’s much prettier, and I really don’t like Italian food.

That being said, most people who go gluten free, have to give up Italian foods and lasagna is one most people really like. Plus, my little guy not only ate it, like gobbled it up, but knew he was eating a vegetable when he ate it.

So I’ll go with the lasagna, but in my capstone, there will be a lot of stuff.

Gluten Free Lasagna
Serves 8
1tsp Olive Oil
1 Onion -diced
3 Cloves Garlic – diced or minced
14.5 oz Can Diced Tomatoes
6 oz Can Tomato Paste
2 Tbs Dried Oregano
1 lb Ground Beef
2 Tsp Anise
2 Tsp Salt
2 Zucchini sliced
8 oz Mozzarella Cheese -shredded
3 Slices American Cheese

Sauté onion and garlic in olive oil over medium heat until until translucent
While sautéing onions, brown meat with salt and anise, then drain
Add tomatoes, tomato paste, and oregano to onions.
Add meat to sauce and cook down while you prepare the pan.
Heat oven to 350
Slice zucchini 1/8″ – 1/4″ thick (lengthwise). I used a mandolin
Layer zucchuni, meat sauce, and Mozzarella in an 8×8 baking dish
On last layer, after the Mozzarella, add American cheese on top in any pattern
Bake at 350 for 30 mins until cheese starts to brown

Now, if you run out of mozzarella, there is no shame in cutting up your kid’s string cheese.


There is no shame here. Ok, a little, but no one needs to know.


I may still tweak this a bit, but this is what I have come up with so far.
If you try this, or any of my recipes, I would love your feedback!

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