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This layered lasagna is time-consuming, but well worth the effort once it comes out of the oven.


2 tablespoons (30 mL) olive oil, divided
3 cloves garlic, peeled and chopped fine
½ large onion, peeled and chopped fine
2 medium tomatoes, chopped fine
¼ cup (25 g) shiitake mushrooms, chopped fine
1 red bell pepper, seeded and chopped fine
½ teaspoon oregano flakes
½ teaspoon salt
½ teaspoon black pepper
½ cup fresh basil leaves, chopped fine
2 medium-sized zucchini squash,

ends trimmed and sliced lengthwise with peeler so that it resembles thin pasta strips


1. On medium heat in a stovetop pan, brown the garlic and onion in 1 tablespoon of the olive oil
2. Next, add in the tomatoes, mushrooms, and red bell pepper
3. Finally, add in the oregano, salt, and black pepper for seasoning
4. Stir frequently till red peppers and mushrooms are cooked
5. Meanwhile, grease a 9-by-13-inch glass baking dish with the remaining olive oil, and put some of the cooked vegetable mixture on the bottom of the ovenproof dish
6. Then layer it with the zucchini (pasta) strips and sprinkle some of the fresh basil on top
7. Repeat this process to make more layers, until you have used up all the cooked mixture and zucchini strips
8. Bake it in a 375°F (190°C or gas mark 5) oven for about 30-40 minutes, or until the zucchini is cooked through – it should be slightly golden on the edges
9. You could cook it covered with foil for 20 minutes, and then remove the foil for the last 15-20 minutes so that the excess moisture is released


5-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0