Looking for a dish you can feed to nearly everyone? Peter and Kelli Bronski say their version of lasagna is free of gluten, grain, peanuts, tree nuts, fish and shellfish—and is vegetarian to boot. The mandoline mentioned in the recipe is a slicer that allows for more precise cuts than a knife.
2 red bliss potatoes, thinly sliced (0.5 mm thick on mandoline)
2 tbsp olive oil
3 garlic cloves, minced
2 small zucchini, thinly sliced (1 mm thick on mandoline)
8 oz baby bella mushrooms, thinly sliced
2 cups packed baby spinach leaves
salt and pepper
12 oz whole milk ricotta cheese
1/4 cup grated parmesan cheese,
plus extra for sprinkling on top
2 tbsp chopped flat leaf parsley
1 cup shredded mozzarella cheese
2/3 jar of tomato sauce
1. Preheat the oven to 350°. In a large saucepot, bring salted water to a boil. Fill a bowl with ice water and set aside. Drop the sliced potatoes into the boiling water and cook for about 3 minutes, until slightly tender. Remove from the water and immediately immerse in the ice water. Set aside in the water.
2. Heat the olive oil and garlic in a sauté pan over medium-high heat until garlic is fragrant, about 30 seconds. Add zucchini, mushrooms and spinach; season with salt and pepper. Sauté until liquid has come out of the vegetables and evaporated, about 10–15 minutes. Remove from heat and set aside.
3. In a bowl, combine ricotta, parmesan, parsley and mozzarella. Season with salt and pepper and stir to combine.
4. Drain the potatoes, lay out on a kitchen towel and pat dry.
5. Wrap the outside of three 4-inch springform pans with aluminum foil. Place a spoonful of sauce in the bottom of each pan, next a single layer of potatoes, followed by a layer of vegetables, and a layer of the cheese filling. Repeat the process with sauce, potatoes, vegetables and cheese. Top with another layer of sauce and sprinkle with grated parmesan.
6. Place the three pans on a large sheet pan and bake for 45 minutes, until the cheese is bubbly. Remove from the oven and let set for 10 minutes. Remove the outside rings and serve.
Makes three 4” servings
Recipe by Kelli & Peter Bronski, reprinted from nogluten-noproblem.com