Lasagna is a pasta lovers ultimate dish, but for those of us who are gluten intolerant, it can be the untouchable dream. So using a recipe inspired by one from Canadian living, I want to give you all the best things of lasagna without the gluten.
2 Tbsp olive oil
1 pound ground beef or turkey
1 onion chopped fine
3 carrots chopped fine
4 ribs of celery chopped fine
4 cloves of garlic chopped fine
1 jar tomato sauce
1 large can chopped tomatoes
1/2 cup red wine
1 Tbsp dried basil
1 tsp dried oregano
1 tsp dried marjoram (optional as it is not always easy to find)
pinch of red hot Chili flakes
1 tsp pepper
1/2 tsp salt
2 containers of cottage or ricotta cheese
1/4 cup grated parmesan
1 tsp dried basil
1 cup grated mozzarella
2 eggs beaten
2 Tbsps olive oil
3 large zucchini sliced length wise into long strips
1 butter nut squash peeled, seeded and cut into thin slices
ground pepper and salt
2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper and Coat both sides of zucchini and butternut squash slices with a brush dipped in olive oil. Lay the zucchini and squash on the parchment paper and season with salt and pepper. Place in oven and bake until they are soft and lightly golden browned on the edges about 25 minutes.
In a large sauce pan, place 2 Tbsp of olive oil, chopped onions, carrot and celery. Sauté until onions are soft. Add ground meat and cook till no pink shows in meat. Add rest of the ingredients for the meat sauce and allow to cook while the vegetables in oven are cooking.
Once vegetables are done, remove from oven and allow to cool. Turn oven down to 350 degrees F.
Lightly oil a large lasagna pan.
Mix all ingredients for the cheese layer in a bowl.
Once zucchini and squash are cool enough to touch, begin assembly of lasagna. Place 1 cup meat sauce on bottom of pan and spread to even layer. Cover with one layer of zucchini slices laying edge to edge. Cover with 1/2 cheese mixture, then 1 layer of squash. Continue this process until all the zucchini and squash are used up. You should get 2 layers of zucchini and 2 layers of squash in total. Top with remainder of meat sauce and cover pan with tinfoil. Place pan in oven and bake for 45 minutes. Remove from oven and remove tinfoil. The dish should be bubbling well. Cover with the remaining 2 cups of mozzarella and 1/4 cup grated Parmesan cheese. Return to oven for 10 minutes until cheese has melted and browned. Remove from oven and let sit for 10 minutes to set up and cool before cutting. Serve with a tossed salad and your gluten-intolerant stomach will thank you for it from the bottom of it’s little heart. (Anatomically incorrect I know, but you get the meaning!)
I hope you enjoy this recipe, as with all lasagna, you will have to judge each layer by how much meat sauce you have, although if you have any left over, it can be frozen for a future meal. Enjoy, Cheers, Michele