Recipe: Gluten-Free Lasagna – Veggies and so much more

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.  Try it – let me know what you think.




  • 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


  • 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


  1. 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)
  2. Drain once browned
  3. Add in garlic and stir
  4. Add in onion, garlic and green pepper, allow to cook for a few minutes until it starts to soften
  5. Add mushrooms and cover for 3-5 minutes until the mushrooms reduce
  6. Add one jar of favorite marinara or tomato sauce and 1 Tablespoon of italian seasoning
  7. Add crushed red pepper and black pepper
  8. Stir and cover to simmer for 5-10 minutes
  9. Line the pan with the parchment paper and put a little sauce in the bottom
  10. Then start layering the raw vegetables and cheese
  11. 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.

Christmas 2011: Vegan food experimentation – the good, the bad, and the really really nasty!

SO my mom and I went on a cooking bonanza during the holiday…some of it was AWESOME (those recipes coming!)…those that were terrible, well those are going to stay quiet, but I will of course post pictures! 🙂  Enjoy.

Vegan Buried Cherry fudge cookies – simply awesome and addictive. Thankfully we made 21 dozen, 18 of which we gave away 🙂
Vegan Guacamole (yes, I know, you’re wondering: isn’t guacamole already vegan? Answer: nope, most places add sour cream or yogurt…some add cheese). VERY very good and very easy. My secret ingredient…well, you’d never guess 🙂
Vegan Chocolate Chip cookies – Absolutely NASTY. OMG. There were actually a previous batch, which we thought was the worst. Then we had these…we were wrong the first time. Both batches: inedible. Sigh.
Vegan Nachos: AWESOME! I love it! I made my own nacho cheese, and we were really really happy with them 🙂
“Creamy” Pasta: Absolutely the most disgusting thing we made. I tried the “sauce” before it went into the oven, and would not even try a little bit when it came out. GROSS!!! Forks over Knives recipe: EPIC FAIL!!!!
Mixed Berry compote with Brandy: Awesome dessert! Made a mixed berry compote with brandy (aw yeah), filo dough, and soy vanilla ice cream. Pretty great!
Chili: Best Chili I have ever made! I made enough to last me a month…but that’s ok with me! Seriously awesome and spicy – and of course, completely vegan (with soy crumble). Add a little vegan sour cream, daiya and yummmm 🙂
These are just a few of the highlights…Hope you enjoyed reading my foibles…many more to come to be sure 🙂 LOL.