I wanted to experiment with gluten free pasta. I actually went shopping for lasagna noodles but couldn’t find the gluten free variety. The store had run out of them, due to their popularity. I instead bought some penne and planned on layering my dish like a lasagna using penne instead lasagna noodles. It turned out delicious!!

• ½ pound gluten free penne (lasagna sheets will be great as well)

Cook 2 minutes short of package instructions. Drain and keep aside making sure
pasta doesn’t stick together.

• 2 tablespoons extra virgin olive oil
• 1 small medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1 yellow squash, chopped
• 2 small zucchini, chopped
• 1 yellow pepper, chopped
• 2 cups tomato sauce
• Salt

Heat a wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the squash, zucchini and pepper. Saute on medium heat until the vegetables are golden brown (careful not to overcook them). Add the tomato sauce and salt. Bring to a boil and simmer for 3 to 4 minutes. Check for seasonings and keep aside.

Ricotta Filling

• 1 cup low fat ricotta cheese
• 2 garlic cloves
• 1 cup basil
• ½ cup parsley
• 1 teaspoon salt
• 1 egg, beaten
• ½ cup shredded cheese

Preheat oven to 350 F degrees.

Place the garlic, basil and parsley in a food processor and process till chopped well. Place the ricotta in a medium bowl. Transfer the chopped herbs, salt and egg to the ricotta cheese. Mix well.

Layer like a lasagna starting with the vegetable mixture (divide into 3 parts). Top with half the pasta. Place half of the ricotta filling. Repeat the layering. Top with cheese and bake for 30 minutes.