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Gluten Free Month -- Luci's Healthy Marketplace

by Catherine Holland

azfamily.com

Posted on April 21, 2010 at 5:46 PM

Updated Wednesday, Apr 21 at 9:26 PM

PHOENIX -- Eating gluten free is getting easier and easier. Chef Michael Jerez from Luci's Health Marketplace shows us how to make an amazing-looking gluten-free vegetable lasagna.

Gluten-free Vegetable Lasanga

Ingredients:

1/2 cup olive oil
1 medium onion, finely chopped
4 minced garlic cloves
1 tsp. fresh oregano
1 tsp. fresh basil
1 tsp. fresh parsley
24 oz. canned crushed tomatoes
1/4 tsp. salt
1/2 tsp. fresh thyme
2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 eggplant, cut round 1/4-inch-thick slices
1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1 large sweet potato
2 portabella mushroom, sliced 1/4-inch thick
3 vine tomatoes, sliced 1/4-inch thick
2 cups fresh spinach
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

Instructions:

Preheat oven to 350 degrees.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a nonstick saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add 2 tablespoons of minced garlic and sauté until fragrant, about 1 minute. Add fresh oregano, basil and parsley; stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/2 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini, yellow squash, eggplant, on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes for the zucchini and squash and 8 to 10 minutes for the eggplant. Remove from the oven and set aside. Meanwhile, roast the sweet potato for about 30 to 40 minutes or until soft firm.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add 2 tablespoons of minced garlic and sauté until fragrant. Add sliced portabella mushrooms until tender. Set aside. Meanwhile, slice roasted sweet potato in 1/8-inch slices.

Line the bottom of a casserole dish with the baked eggplant, sauce, and mozzarella. Then repeat with the zucchini slices, portabella mushrooms, yellow squash, tomatoes, spinach. Top with the remaining tomato sauce and then spread the ricotta cheese over, and arrange the sweet potatoes slices over top and then sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

Serves 6

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