Back in January, we had a lovely little allergy scare involving our sweet girl. She has been deemed allergic to EGGS until further notice (which actually means next February when we are scheduled to get her tested again). We are desperately hoping she grows out of it!
But in the mean time, I am on a mission to find egg free foods and recipes to help a girl out! Eloise is not able to eat not only eggs... but foods with eggs in them (yes, foods that have eggs cooked into them are off-limits)... foods that are processed where eggs are processed in other foods... foods at restaurants (since we don't know 100% what is in the foods or if they have been near eggs or handled by a cook who handled eggs)... or even foods that we have touched after having handled food with egg in/on it. Absolutely, positively NO EGGS.
At first it really stressed me out! We are egg people! We have chickens in our back yard, for goodness sake! But as time has gone on, we've found things she can eat. I home make pizza dough. We have found (expensive) egg free pasta ("No Yolks" don't count - those are made with egg whites!). I have adapted meatloaf, pancake/waffle, cornbread and other recipes. But she mainly eats fruits, veggies and meat, in all honestly. There is even a vegan black bean soup from Amy's that she loves!
Anyway, now that I am pregnant with #2...
I am on a quest to keep myself free of raging heartburn.
So not only am I trying to find recipes that are egg free, I'm trying to find sauce free recipes for myself also! Kind of a tough mix. But I did find a great recipe for Broccoli Lasagna that I wanted to share. You never know who may Google: Egg Free Recipes and stumble across it!
I apologize to whomever's recipe this may be, I know it was off of some regular recipe site (not a personal site)... but I can't remember which one now. So I take no credit for the creating of this recipe!
(This is obviously in baby pieces! I didn't think to take a pic of the whole thing!)
EGG FREE BROCCOLI LASAGNA
9 Lasagna Noodles (Dreamfields Brand is what we use. It is egg free and also processed in an egg free facility!)
3 T. Butter
1 Onion, chopped
2 Cloves Garlic, chopped
1/4 tsp. Ground Pepper
2 T. All-purpose Flour
1 tsp. salt (divided)
1/8 tsp. Ground Nutmeg
2 1/2 C. Milk
2 T. Fresh Parsley, chopped
15 oz. Ricotta Cheese
10 oz. Broccoli (frozen, chopped, thawed & drained)
1/4 C. Grated Parmesan
2 C. Shredded Mozzarella
-Preheat oven to 350*.
-Cook Pasta & drain.
-In medium saucepan over medium heat: melt butter. Cook onion & garlic until tender. Stir in flour, pepper, 1/2 tsp. salt and nutmeg. Stirring continuously, pour in milk (a little at a time) allowing mixture to thicken. Bring to a boil for 1 minute, remove from heat & stir in parsley. Set aside.
-In medium bowl: combine ricotta, broccoli, parmesan, 1 C. of mozzarella & remaining 1/2 tsp. salt. Stir.
-In a 7x11 baking dish, layer: 1/4 C. sauce, 3 noodles, 1/3 of remaining sauce, 1/2 broccoli mixture, 3 noodles, 1/2 of remaining sauce, remaining broccoli mixture, 3 noodles, the rest of the sauce (phew!). Sprinkle with rest of mozzarella. Cover with foil coated w/ cooking spray.
-Bake 30 minutes - let stand 10 minutes before serving.
(I put my baking dish on a cookie sheet to catch any extra that bubbled out during cooking)
Eloise LOVES this lasagna - I'll definitely be making it again!