One of my favorite foods that I knew I would miss when I had to go gluten-free was lasagna. I love it! So I set about trying to find a recipe and not really finding any that would work for me, so I started to piece together ideas and came up with this one! I love it so much I can’t even begin to tell you. ย Try it – let me know what you think.
Ingredients:
- Half a medium onion – chopped
- Half a green pepper – chopped
- 1 pound of protein (I use grass fed, local beef but vegan crumbles would work too might just need a little more italian seasoning)
- 1 spicy italian sausage (local) or vegan sausage as long as you can squeeze it out of the case
- 1 teaspoon minced garlic
- 1.5 Tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- Ingredients
- 1/2 teaspoon fresh black pepper
- 1 package of chopped up fresh mushrooms
- 2-4 total Zucchini and yellow squash (depending on size)
- 1 small eggplant
- 12 asparagus
- 1.5 cups of mozzarella cheese
- 6 ounces of part-skim ricotta cheese (you can also use the tofutti vegan ricotta if you like. I did try to use it in a subsequent version of this and it turned out decently!)
- 1 jar of favorite marinara sauce
Prep:
- Chop up the onion and green pepper
- Slice up the zucchini, yellow squash and half eggplant
- Wash asparagus
What you need:
- 12×6 lasagna pan
- Parchment paper
Directions:
- In a 12 inch skillet (seasoned cast iron preferably) brown the protein (pound of meat/meat substitute and the sausage which you need to squeeze out of the casing)
- Drain once browned
- Add in garlic and stir
- Add in onion, garlic and green pepper, allow to cook for a few minutes until it starts to soften
- Add mushrooms and cover for 3-5 minutes until the mushrooms reduce
- Add one jar of favorite marinara or tomato sauce and 1 Tablespoon of italian seasoning
- Add crushed red pepper and black pepper
- Stir and cover to simmer for 5-10 minutes
- Line the pan with the parchment paper and put a little sauce in the bottom
- Then start layering the raw vegetables and cheese
- Start with zucchini and cover the bottom; put a half Tablespoon of ricotta on each slice of Zucchini/Squash; sprinkle italian seasoning on the ricotta; spoon and spread sauce to cover the layer; sprinkle mozzarella to taste; layer eggplant, asparagus and layer of zucchini; put a half Tablespoon of ricotta on each slice of Zucchini/Squash; sprinkle italian seasoning on the ricotta; spoon and spread sauce to cover the layer; sprinkle mozzarella to taste. Repeat until you reach the top and then cover with mozzarella.
Bake in over on middle rack for 40-45 minutes at 350-375 depending on your oven. Allow to cool for 10-15 minutes once cooked.