Thursday, January 18, 2018

Gluten Gone! From this Lasagna

We can't ignore it, a number of gluten-free offerings, while well-meaning, just aren't up to snuff when it comes to replicating the texture, the appearance and, most importantly, the taste of their gluten breathren.  That's particularly true with pasta dishes and especially with lasagna.  But enter Yankee Magazine and editor Amy Traverso.  She stopped by Tonia's Kitchen to talk about their recipe for a special Zucchini Lasagna with Tomatoes and Mozzarella. Amy told Tonia the recipe takes really no longer than regular lasagna, but she does note you need to pre-cook the zucchini to ensure there's no water on it.  Still, when you try it, chances are good, you won't miss the gluten!

  • 2–3 large zucchini (about 1½ pounds)
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups canned diced tomatoes with their juice, divided
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/4 cup fresh basil, very thinly sliced into ribbons, divided
  • 8 ounces fresh mozzarella (packed in water), cut into very thin slices, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 5 ounces ripe tomatoes, very thinly sliced


Preheat the oven to 400° and set a rack to about 5 inches below the heating element. Cut the ends off the zucchini. Cut each zucchini in half crosswise, then lengthwise into slices about 1/4-inch thick.

Pour 1 tablespoon of olive oil into each of two rimmed baking sheets, and use your fingers to spread it around evenly. Arrange the zucchini slices in a single layer on the sheets, turning once to coat with oil. Sprinkle each sheet with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until the slices sizzle and begin to brown, 12 to 15 minutes.

Pour 1 cup of the diced tomatoes on the bottom of an 11x7-inch (or 6- to 8-cup) baking dish, and stir in all of the rosemary and 1 tablespoon of the basil. Arrange half of the cooked zucchini slices on top of the sauce in a solid layer. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon of the basil. Spoon the remaining cup of diced tomatoes on top; then place half of the mozzarella on top and sprinkle with half of the Parmesan. Top with the remaining zucchini. Sprinkle with the remaining salt and basil. Layer the fresh tomato slices on top; then top with the remaining mozzarella and Parmesan. (You can make this several hours ahead of time; cover and refrigerate until ready to bake. Bring to room temperature before baking.) Cover tightly with foil and bake (still at 400°) on the middle rack 20 minutes. Remove the foil and bake until the sauce is bubbling and the cheese is golden, about 40 minutes more.