Pumpkin Ricotta Lasagne #glutenfree

Pumpkin Ricotta Lasagne with Fried Sage #glutenfree

Pumpkin Ricotta Lasagne with Fried Sage
Green Lentil Lasagne Noodles
#vegetarian #glutenfree

It was our pleasure to serve Pumpkin Ricotta Lasagne with Fried Sage at last weekend’s successful benefit “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.

A pumpkin ricotta mixture seasoned with warm complex pumpkin pie spices (cinnamon, ginger, allspice, nutmeg, cloves) is layered with gluten-free green lentil lasagne noodles, plenty of gooey mozzarella, and nutmeg-scented béchamel. Fresh sage leaves fried in butter enhance the seasonal flavors. Due to its overwhelming popularity, I promised to share the recipe here on Taste With The Eyes.

The Celiac Disease Foundation Board of Directors held Sip & Savor in a design center at the state-of-the-art Custom Design & Construction in El Segundo, California – it was a terrific venue for this event.

Design Center in El Segundo, CA

Event proceeds benefited Celiac Disease Foundation, the internationally-recognized non-profit organization that drives diagnosis, treatment, and a cure through research, education, and advocacy to improve the quality of life for individuals affected by celiac disease and non-celiac gluten/wheat sensitivity.

Pumpkin Ricotta Lasagne with Fried Sage #glutenfree

Explore Cuisine makes an extraordinary noodle for lasagne recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.

The noodles are full of plant-based pea protein, a lovely pale olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagne noodles.

Pumpkin Ricotta Lasagne with Fried Sage Recipe

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Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil
Made with Gluten-Free Green Lentil Lasagna Noodles
Crookneck Squash, Zucchini
Ricotta, Mozzarella, Parmesan

Marinara Sauce, Italian Sausage, Basil

My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture. They are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.

I bake these unique noodles with roasted summer squash for a delightful seasonal dish, then top the lasagna with fried basil for snazzy garnish with an herbal crunch.

Summer Squash Lasagna with Fried Basil Recipe

Continue reading “Summer Squash Lasagna with Fried Basil #glutenfree”