Gluten Free Vegetarian Grilled Vegetable Lasagna Recipe
2 14 oz cans chopped, unseasoned tomato
1 tbsp. tomato paste
1 tbsp. GOOD olive oil
1 onion, chopped
4 garlic cloves
fresh oregano, thyme, and basil
1 tsp sugar or honey
freshly ground pepper
Grilled Pattypan Squash:
Gluten-Free Lasagna noodles (homemade or purchased, Tinkyada or Debolles)
Combine 1 whole can of chopped tomato in a blender, including pieces and juice. Strain tomato pieces from other can and reserve, discarding juice of second can.
Heat olive oil in a cast iron pan or dutch oven. Sautee chopped onion and garlic until transluscent. Add fresh herbs and italian seasonings and combine. Add your blended can of tomato and stir. Throw in your strained tomato pieces from the second can and let simmer. Add sugar or other sweetener to taste. Let simmer while you get the rest of your ingredients ready.
If needed, boil your GF lasagna noodles. (No-bake GF lasagna won’t need to be boiled.)
Clean and slice your pattypan squash horizontally so you have circles of squash. baste with a little sesame oil (or your favorite oil) and season generously with your seasoning blend. Grill on a REAL GRILL if possible until marked on both sides with grill marks. When done you can cut into bite sized quarters or leave as is.
Now, layer your lasagna in a pan with 1/4 of your tomato sauce, pasta, grilled squash, cheese, and fresh, clean spinach leaves. Repeat until all ingredients have been used, ending with pasta, any extra veggies, tomato sauce and ending with cheese.
Bake in 400 degree oven for 30 minutes, covered in aluminum foil. Remove foil after thirty minutes and bake for another 15 minutes or until top is golden brown. (If you use no-boil GF lasagna like debolles, follow directions- usually 1 hr. covered).