Gluten Free Vegetarian Grilled Vegetable Lasagna Recipe


Tomato Sauce:
2 14 oz cans chopped, unseasoned tomato
1 tbsp. tomato paste
1 tbsp. GOOD olive oil
1 onion, chopped
4 garlic cloves
fresh oregano, thyme, and basil
Italian seasonings
1 tsp sugar or honey
freshly ground pepper

Grilled Pattypan Squash:
4-5 pattypan squash (pref. combination of yellow, green, zucchini type)
your favorite oil (I like sesame oil)
your favorite seasoning blend, esp. mesquite or italian seasoning type

Gluten-Free Lasagna noodles (homemade or purchased, Tinkyada or Debolles)
1 small bunch Spinach
Mozzarella Cheese, grated (3 oz or more) [OR your favorite dairy substitute- tofu ricotta, pine nut un-cheese, or soy cheese]
asiago or other sharp, hard cheese, grated 2 tbsp. or more


Tomato Sauce:

Combine 1 whole can of chopped tomato in a blender, including pieces and juice. Strain tomato pieces from other can and reserve, discarding juice of second can.

Heat olive oil in a cast iron pan or dutch oven. Sautee chopped onion and garlic until transluscent. Add fresh herbs and italian seasonings and combine. Add your blended can of tomato and stir. Throw in your strained tomato pieces from the second can and let simmer. Add sugar or other sweetener to taste. Let simmer while you get the rest of your ingredients ready.

If needed, boil your GF lasagna noodles. (No-bake GF lasagna won’t need to be boiled.)

Clean and slice your pattypan squash horizontally so you have circles of squash. baste with a little sesame oil (or your favorite oil) and season generously with your seasoning blend. Grill on a REAL GRILL if possible until marked on both sides with grill marks. When done you can cut into bite sized quarters or leave as is.

Now, layer your lasagna in a pan with 1/4 of your tomato sauce, pasta, grilled squash, cheese, and fresh, clean spinach leaves. Repeat until all ingredients have been used, ending with pasta, any extra veggies, tomato sauce and ending with cheese.

Bake in 400 degree oven for 30 minutes, covered in aluminum foil. Remove foil after thirty minutes and bake for another 15 minutes or until top is golden brown. (If you use no-boil GF lasagna like debolles, follow directions- usually 1 hr. covered).

Let cool slightly before you cut and enjoy!


Interested in yummy vegan Whoopie Pies? Check out Hannah’s video and her blog (for recipe).


It’s kinda funny, reading through my blogs this afternoon (yes, I am STILL alone in the office) I came across not one, not two but at least three (not finished with blogline) entries mentioning hodgepodge food, dirt and buttons and unfortunately I don’t remember the third one because I hadn’t noticed the theme yet. In our house, we call it pantry diving. Do you have a favorite recipe that was born from necessity? Cooked Rice, scrambled with Eggs, Cream of Broccoli (mushroom) soup and left over broccoli (canned mushrooms)…mmm.


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