Healthy & Beautiful, Recipe Box

Gluten-Free AND Vegetarian – Some New Recipes!

A few days ago, we hosted another couple for dinner and this particular couple is Pescatarian.  Since I don’t really eat (enjoy) fish, I needed to come up with some great vegetarian recipes.  Below are two of my favorites!

Vegetable Lasagna with No Noodles

Serves: 6


  • 1 can of crushed tomatoes (28 ounces)
  • 1 can of crushed tomatoes (14 ounces)
  • 1 onion
  • 2 garlic cloves
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • 1 tbsp of olive oil
  • 2 egg
  • 1 container of fat-free ricotta cheese (32 ounces)
  • 1 tbsp dried italian herbs or ¼ cup fresh basil chopped
  • ½ cup shredded raw parmesan
  • slices of fresh mozarella (enough to cover the top layer of lasagna in a large lasagna pan)
  • 1 large zucchini sliced long into ½ pieces
  • 1 large yellow squash sliced long into ½ pieces
  • 4 cups of baby kale, spinach or other dark leafy greens


  1. Preheat oven to 375 degrees
  2. For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
  3. Once onions are cooked tender, add garlic and sautee 2 more minutes
  4. Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
  5. Allow tomatoes to cook for at least 10 mins (Alternatively you can use your favorite jarred tomato sauce)
  6. In a bowl combine eggs, ricotta cheese and herbs and stir well
  7. Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
  8. Layer zucchini on top of tomato sauce
  9. Spread ½ ricotta mixture on top of zucchini
  10. Layer with ⅓ more tomato sauce
  11. Layer squash to top of tomato sauce
  12. Spread ½ ricotta mixture on top of squash
  13. Layer greens on top of squash
  14. Top with remaining sauce, layer mozzarella, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
  15. Allow lasagna to rest for 10 mins before serving – it’s HOT!

Gluten-Free Zucchini Spice Bread

Serves: 12


  • Nonstick cooking spray
  • 1 large zucchini
  • 1 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons gluten-free vanilla extract
  • 2 large eggs
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon salt


  1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
  2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
  3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

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