The picture I took of this delicious lasagna did not take on my camera like I thought! I know this has nothing tondo with lasagna but it is a pretty picture of the first flowers in my garden😉So…you will have to imagine it….
First make the fresh Sauce! ….chop up one onion and cook until translucent with olive oil and a little salt. Then add 4 cloves of garlic and some red wine and let it cook….then add two 28 ounce cans of crushed tomatoes, 1 T. garlic powder, 2 T dried basil, 2 tsp black pepper, 2 T chicken bouillon( can leave out and use salt), and at the end add minced fresh basil and let it steep in the hot sauce for just a little bit.
Then sauté your zucchini and yellow squash with garlic, olive oil, and little salt.
Then sauté your roasted red peppers and mushrooms the same way.
Then start the layers in your 9 x12 pan!
Layer of sauce
Layer of gluten free lasagna noodles(we used tinkyada Brown rice ones) uncooked
layer of sautéed zucchini and yellow squash
layer of roasted red peppers and mushrooms
layer of mozzarella(I use follow your heart brand)
layer of noodles,
layer of sauce
Sprinkle mozzarella and cheddar on the top(follow your heart brand)
Take a spatula and move in the lasagna on all sides slightly and add 1/3 cup total water
cover with two layers of foil and bake 350 convection bake for an hour or until knife goes easily through