Summer Squash Lasagna (gluten-free friendly)

Summer Squash Lasagna

When I first realized my gluten intolerance, favorite meals flashed through my mind like memories from a former life. Additionally, I had never known a lasagna without ricotta, mozzarella, egg, and meat. My newly gluten-free, vegan self was saddened by the loss. Happily, with this recipe I can once again enjoy a favorite meal!  

Even if you do not need to eat gluten-free, consider using gluten-free pasta in your favorite pasta dishes. The ingredients in rice pasta or quinoa/rice pasta are much healthier than those in traditional pasta. Be sure you use plenty of water when you're cooking it and check the firmness by tasting it every few minutes toward the end of the designated cooking time. If you follow these tips you will never taste or feel a difference between this healthy, yummy pasta and the traditional variety, but your body will be better off! 

I have served this lasagna to carnivores and gluten-eaters and received rave reviews! It's easy to make and tastes amazing. The recipe is from the June/July 2012 issue of Living Without magazine. The magazine is designed for people with gluten intolerance as well as other food allergies. Check out www.LivingWithout.com for other great allergy-friendly recipes that everyone will enjoy. 

Ingredients (my changes are in italics):

• 1tsp salt
• 15 lasagna noodles I used Tinkyada brown rice lasagna noodles
• 1 (5 oz) bag fresh baby spinach
• 2 tbsp olive oil, divided
• 1 large shallot, minced 1 bunch green onions, minced
• 2medium zucchini,cut into 1/8-inch thick discs
• 2 medium yellow squash, cut into 1/8-inch thick discs
• salt and pepper to taste
• 2 pounds part-skim ricotta cheese or dairy-free replacement 1 16oz package firm tofu
• 4 large eggs or flax gel Ener-g egg replacer---just enough for 2 eggs
• 2 tbsp dry parsley or 4 tbsp fresh parsley
• 4 cups good-quality gluten-free marinara sauce I used Amy's Family Marinara
• 2 cups mozzarella cheese, shredded I used 1 cup Daiya mozzarella
• 1cup grated Parmesan or Romano cheese

Directions:

1. In a large pot, bring 6 quarts water to a boil, add 1 tsp salt. Add pasta and cook until softened, but not fully cooked, about 6 minutes 5 minutes only. Rinse with cold water and drain. Lay noodles flat on foil to cool. 

2. Preheat oven to 375degrees.

3. In a large skillet, saute spinach in 1 tbsp olive oil just until wilted. Remove from pan and transfer to a plate to cool. Add 1 tbsp additional oil and saute minced green onions for 1 minute. Add zucchini and yellow squash and saute for about 3 minutes or just until squash begins to soften but is not wilted. Add salt and pepper to taste. 

4. In a food processor combine recipe for Ener-g egg replacer, parsley, spinach and tofu and mix well. 

5. Spread a small amount of marinara sauce in the bottom of a 9x13-inch glass pan with a 2-inch high rim. Arrange 4 noodles lengthwise over sauce and one across the bottom, overlapping edges. Spread one-half tofu mixture over pasta. Arrange half the squash over the top. Sprinkle with 1/4 cup Daiya cheese and 1/2 cup Parmesan. Top with another layer of noodles followed by half the remaining marinara sauce. Top with remaining tofu mixture, squash, and 1/4 cup Daiya. Top with remaining noodles. Spoon remaining sauce over pasta. 

6. Cover lasagna loosely with aluminum foil. Set on a baking sheet and bake in preheated oven 30 minutes. Remove the foil and sprinkle with remaining Daiya cheese and Parmesan. Bake uncovered 30 minutes or until hot and bubbly. Let stand 10 minutes before serving or serve at room temperature.