Mr. Bear and I try to eat gluten free most of the time. Granted, he tries a lot harder than I do. I love cheese too much to ever be totally gluten free. While I was getting my hair done last week I was flipping through the Rachael Ray magazine. I love a good cheesy lasagna, but since Bear won't eat it I haven't made one in forever. However, the magazine had a recipe for a gluten free version. I was VERY excited! Finally, a cheesy lasagna we could both eat. This recipe was delicious! It does require some work though. Unless you want to eat dinner at 10PM or have the day off, I think this is more of a weekend dinner.
I know this isn't the best picture. It's SO hard to get a perfect slice of lasagna out of the pan. I still wanted to give you a picture so you can see that it looks just like a normal lasagna.
Thank you Rachael Ray for the tasty option!
Roasted Vegetable "Lasagna"
Gluten-free "everything your garden grows" lasagna is layered with veggies, chesses and tomato sauce.
by Rachael Ray
Ingredients
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2 firm, medium eggplants
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Salt
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2 firm, medium zucchini
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1 bulb garlic
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1/2 cup extra virgin olive oil (EVOO), divided
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4 potatoes, peeled (I only used 2 potatoes)
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Pepper
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1/4 cup rosemary and thyme, finely chopped
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2 cups fresh ricotta cheese
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2 cups grated Parmigiano Reggiano cheese, divided
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1 ball mozzarella, shredded, divided
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1/4 cup mint and parsley, finely chopped
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1 egg, beaten
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1 can San Marzano tomatoes (32 ounces)
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A few leaves of basil
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1/2 teaspoon sugar
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3 tablespoons grated red onion
Serves 6
Preparation
Pre-heat the oven to 450ºF.
Peel the eggplant so that there are stripes going down the sides, then
slice the eggplant into 1/4-inch discs. Salt and drain on layered
kitchen towels for 30 minutes.
Slice the zucchini into 1/4-inch-thick pieces on an angle. Salt and drain on layered kitchen towels along with the eggplant.
When the eggplant and zucchini are done resting with the salt, pat them
dry with kitchen towel. Divide them in half on two baking sheets and
roast in the oven for 10-15 minutes, or until slightly golden in color.
Peel the garlic and place the whole cloves in a pot. Cover with EVOO
and heat over low heat to gently cook the garlic until the cloves are
soft and caramel in color, 15-20 minutes.
Peel and slice the potatoes 1/8-inch thick with a mandoline or sharp knife. Season with salt and pepper.
Combine the ricotta with half of the grated Parmigiano Reggiano cheese,
half of the mozzarella and the mint, parsley, egg, salt and pepper.
In another bowl, combine the remaining Parmigiano Reggiano and mozzarella.
Place the tomatoes in food processor and add all the garlic cloves and
3-4 tablespoons EVOO, basil, sugar, salt, pepper and grated red onion.
Lower the oven temperature to 400ºF.
In a casserole or baking dish, spread half the red sauce, then layer in
half of the roasted eggplant and zucchini, then dollop a third of the
cheese mixture over top.
Next, shingle half of the potatoes in the dish and season with a
sprinkling of chopped rosemary-thyme and a drizzle of garlic oil. Top
with a third of the cheese mixture.
Layer the remaining roasted eggplant, zucchini and ricotta mixture.
Layer the last of the potatoes and season with a drizzle of garlic oil
and a sprinkling of chopped herbs.
Top the lasagna with the rest of the sauce and remaining cheese mixture.
Bake, covered with parchment and foil, on a baking sheet for 40
minutes. Uncover and bake for 30-40 minutes more to deeply golden. Let
stand for 15-20 minutes, cut and serve.
