Going gluten-free doesn't mean giving up the dishes you love, or scouring store aisles for specialty products. Reinvent your favorites with naturally gluten-free ingredients. Instead of buying gluten-free pasta, for example, use spaghetti squash for this lasagna.
- 1 medium spaghetti squash
- 2 (28-ounce) cans crushed tomatoes
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/8 tsp. crushed red pepper
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 cup grated Romano cheese
- 2 cups shredded mozzarella
Pierce the squash all over with a paring knife (about an inch deep). Place it on a microwave-safe dish and cook on high power for 12 to 16 minutes—or until the squash is slightly soft. Roll it a quarter turn every 3 minutes during cooking.
Let the squash cool for 5 minutes. Halve it lengthwise. Discard the seeds and any dry, dark orange strands you find around the seeds. Using a fork, scrape the inside of the squash with long strokes from one end to the other. Place the scraped squash into a strainer to drain excess liquid and set aside.
Place the crushed tomatoes in a large saucepan over medium heat. Add the garlic, oregano, basil, thyme, crushed red pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes uncovered, stirring occasionally. Set aside.
Preheat the oven to 400°F.
Spread half of the spaghetti squash across the bottom of a 9x13-inch pan. Spread half of the tomato mixture evenly over the squash. Follow with a layer of half of the mozzarella and sprinkle with half of the Romano cheese. Repeat the squash, tomato, mozzarella, and Romano cheese layers with the remaining ingredients.
Bake for 20 minutes or until cheese is lightly browned.
Hazel Sy is a cooking instructor, food writer, and food photographer. In www.TastyPursuits.com she innovates in the kitchen by exploring and experimenting with classic and new flavors.