Gluten-free lasagna love

Let me just start by saying that I LOVE pasta. I think there's nothing more delicious than cheese, sauce, and a pile of artfully arranged carbs. If there's gnocchi on the menu, I'm in. Fettucini alfredo? Absolutely. Viva Italia!

That being said, we’ve been more careful lately with the simple carbs in our own family. And, with the Lasagna Love movement growing, we’re getting more and more requests for gluten free meals.

Ingredients

1 recipe of sauce from the regular lasagna recipe, or about 5 cups of store-bought tomato sauce

32 oz fat free ricotta
1 egg
1 lb park skim mozzarella cheese
½ cup grated parmesan
3 medium zucchini
3 medium yellow squash

Directions

Step 1

Mix the ricotta cheese with 1 beaten egg. Grate the mozzarella cheese, and reserve 3/4 cup. Slice the zucchini and yellow squash lengthwise into strips that are approximately 1/4 inch wide. If you have a mandolin, this is the time.

Step 2

Preheat the oven to 350º.

Step 3

In the bottom of a 9*13 glass baking dish, arrange one layer of the squash (you can alternate colors if you'd like). Next, layer 2-3 cups of the tomato sauce, 1/3 of the ricotta mixture, and 1/2 of the mozzarella cheese. Repeat with another layer of squash, another layer of tomato sauce, and another layer of cheese. For the top, put a final layer of squash, the remaining ricotta mixture, and then top with the reserved 3/4 cup mozzarella and the 1/2 cup of grated parmesan. If your baking dish is almost overflowing (like mine was) place it on a cookie sheet in the oven. Bake for about 45 minutes, or until the top is bubbly and starting to turn golden brown. Let cool for 5-10 minutes before cutting.

What I did find is that the vegetables in the lasagna release a lot of liquid, and without the pasta there's nothing to absorb the excess. It's completely acceptable (in my opinion) once your lasagna is done to tilt the pan (carefully) over the cookie sheet or sink and let some of the liquid run off. It may not sound super classy, but it will make cutting and serving the lasagna much, much easier.