the littlest lindsey

the littlest lindsey

Monday, March 29, 2010

Gluten-Free Veggie Lasanga

My Gluten-Free vegetarian lifestyle has definitely been a challenge. Today for dinner I decided to try something new. I found a recipe for lasagna. I decided to give it a try. Next time I just need to make sure I have pine nuts. I took this recipe and made it my own... and oh wow! It was delicious! I realized I did not have any pasta sauce but always seem to have an abundance of canned tomato types in the pantry. So, I made my own sauce... and might I add it was the best sauce I've ever made. I'm leaving the recipe but since I don't measure anything when I'm concocting I'll leave it up to you to decided.

  • 1 can tomato paste
  • 1 can diced tomatoes
  • garlic cloves
  • pizza seasoning
  • sea salt
  • minced mushrooms, red onions, and celery
  • fresh basil
  • tomato basil feta cheese
  • parmesan cheese


  • polenta
  • pesto sauce
  • pasta sauce
  • fresh mozzarella
  • tomato basil feta
  • minced onions, mushrooms, celery (make extra from the sauce to sprinkle on)
  • eggplant thinly (paper thin) slices
  • GF corn flake crumbs (sprinkled on the top for a nice crunch!)

I used an 8x8 pyrex pan. Pre heat oven at 375°. Layer the slices of polenta then eggplant. Pour pesto and tomato sauce over the layers. Sprinkle veggies mozzarella and feta cheese. Repeat! Sprinkle cornflake crumbs on top. Bake for 25-30 minutes and devour! I did!


1 comment:

  1. forgot to tell you how awesome this looks!!
    i think i'll try making it when we move to our new place.

    you REALLY should consider a Smitten Kitchen-esque blog!
    yummy recipes + beautiful photography = success