Gluten Free Lasagna Recipe

Gluten Free Lasagna Recipe

This is a very easy lasagna recipe, it is gluten free and noodles, pasta free lasagna. During a cleansing that I was doing, I couldn’t eat gluten, so I adapted a recipe for lasagna from Giada de Laurentis, it came out beautiful and delicious, next time I’ll take a picture to show off!  😉

Instead of using lasagna noodles, we are going to use vegetables! Yes, this is a delicious vegetable lasagna!  The ingredients include pancetta, but if you are a vegetarian, this will be a perfect recipe for vegetarian lasagna!

Ingredients

  • 6 to 8 Mexican zucchini sliced (you also can use squash, zucchini or eggplant)
  • 1 teaspoon olive oil, plus 1 tablespoon, divided
  • 2 (8.5-ounce) jars sun-dried tomatoes, drained
  • 1 1/2 packed cups fresh basil leaves
  • 1/2 cup grated Parmesan, plus 3/4 cup
  • 1/4 pound pancetta, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 bunches asparagus, trimmed and cut into 1-inch pieces
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded whole milk mozzarella cheese
  • 2 tablespoons butter

Directions

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. (Some groceries stores have a sundried tomato pesto sauce already prepared!)

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some of the sliced zucchini, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with sliced zucchini, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

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