Gluten-Free “Lasagna”

For the family holiday celebration on my husband’s side, we are taking it easy by bringing in prepared lasagna and eggplant parmigiana (which will be delicious), but my oldest son’s girlfriend can’t have gluten, so I came up with the following as a substitute.

The “noodles”

Zucchini and Yellow Squash cut lengthwise into 1/4″ slices

Salt

Gluten Free Flour

Oregano

Olive oil

I bought quite a few zucchini and yellow squash because I planned to make 2–13 x 9″ pans of this dish (I sure hope that it’s good!).

Lay out 2 clean dish towels on the counter and lay the squash on them and then salt them–both sides for those that are cut on both sides.

Let them sit for about 15 minutes and turn them over. Then another 15 minutes and flip them back over.

While you’re waiting, combine your flour and oregano. I used this flour:

When you’re ready to start cooking the squash, heat about 1/2″ of olive oil in a heavy pan. Dredge the slices (a few at a time) in the flour mixture and lay them in the pan.

Cook until golden brown and flip. And cook the other side until golden brown. Drain well on a paper towel lined tray.

While I was waiting for the squash to exude their moisture, I also:

Cooked the Italian sausage and drained it well on a paper towel lined tray.

Prepped the ricotta filling:

I grated about 2 cups of Parmigiano Reggiano using this Microplane–which is a little more coarse and perfect for the job (but watch your fingers!)

I combined the cheese with 2–15 oz containers of reduced fat ricotta and two eggs.

I also shredded 3–8 oz packages of mozzarella and 8 oz of fresh mozzarella.

I went to the canning closet and grabbed 2 quarts of roasted garlic marinara.

Once I had all of my ingredients prepped, I sprayed 2 casserole dishes with olive oil cooking spray and spread about 1/2 cup of sauce and some of the Italian sausage in each dish. Then I laid a layer of the cooked squash on top of that.