Ratatouille Gluten Free Lasagna
"This gluten free recipe is so hearty, it's the perfect soul food for the winter months. It is full of vegetables, high in fiber and nutrients and is delicious! I was making a ratatouille, when I realized I had to use the spaghetti squash I had bought, so I thought it'd be fun to see if the squash would replace the pasta in a lasagna style dish. It was a hit at my house. Enjoy!"
Clara Cohen
Ingredients:
1 spaghetti squash cooked and stranded (see below for instructions)
1 large eggplant diced
1 large zucchini diced
1 green pepper diced
1 red pepper diced
1 cup of sliced mushrooms
1 1/2 cups of shredded Kale
1 1/2 cup of tomato sauce (organic, no sugar added)
1/2 cup of white wine
1/2 cup of grated asiago cheese
6 oz of goat cheese broken into small pieces
2 cloves of garlic chopped
1 Tbsp of basil
1 Tbsp of rosemary
Sea salt & pepper
Olive oil
Optional: cooked meat or fish or shellfish
Slightly grease a 9 X 9 cooking pan. Preheat oven to 325 degrees F (165 degrees C).
Cooking Spaghetti squash:
Making the Ratatouille:
Heat 2 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in Zucchini, peppers, mushrooms, kale & eggplant. Cook and stir until soft, about 10 minutes. Add tomato sauce, white wine, sage, rosemary, sea salt & pepper. Cooked for 5 minutes.
Optional for added protein: add chopped grilled chicken, or cooked shrimps, or cooked salmon chopped and cooked another 5 minutes together with the veggies.
Layering the lasagna:
First layer: spaghetti squash
Second layer: ratatouille (with meat, fish or vegetarian)
Third layer: goat cheese sprinkled
Repeat the first & second layer and top with grated asiago cheese. Bake for 30 minutes. Voila!
Clara Cohen
Ingredients:
1 spaghetti squash cooked and stranded (see below for instructions)
1 large eggplant diced
1 large zucchini diced
1 green pepper diced
1 red pepper diced
1 cup of sliced mushrooms
1 1/2 cups of shredded Kale
1 1/2 cup of tomato sauce (organic, no sugar added)
1/2 cup of white wine
1/2 cup of grated asiago cheese
6 oz of goat cheese broken into small pieces
2 cloves of garlic chopped
1 Tbsp of basil
1 Tbsp of rosemary
Sea salt & pepper
Olive oil
Optional: cooked meat or fish or shellfish
Slightly grease a 9 X 9 cooking pan. Preheat oven to 325 degrees F (165 degrees C).
Cooking Spaghetti squash:
- Place squash halves cut side down on the baking sheet with 1 inch of water
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. Take seeds out, and Remove squash strands with a fork
Making the Ratatouille:
Heat 2 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in Zucchini, peppers, mushrooms, kale & eggplant. Cook and stir until soft, about 10 minutes. Add tomato sauce, white wine, sage, rosemary, sea salt & pepper. Cooked for 5 minutes.
Optional for added protein: add chopped grilled chicken, or cooked shrimps, or cooked salmon chopped and cooked another 5 minutes together with the veggies.
Layering the lasagna:
First layer: spaghetti squash
Second layer: ratatouille (with meat, fish or vegetarian)
Third layer: goat cheese sprinkled
Repeat the first & second layer and top with grated asiago cheese. Bake for 30 minutes. Voila!
