Farmers Market Lasagna with Basil Lemon Sauce

Rio the Dog has become a frog hunter. She stealthily patrols the tiny pond next to our patio, sniffing out the two small bullfrogs that call it home. Once spotted, she pounces and joyfully watches them leap into the water.

Tonight Barista and I made a gluten free farmers market lasagna -- a beautiful, summery dish with a lemony basil sauce. It was the perfect follow-up to our trip to the cheap movie house -- Letters to Juliet for $1.50 each!

Farmers Market Lasagna

6 gluten free lasagna noodles

1 zucchini, sliced
1 yellow squash, sliced
1/2 red bell pepper, diced
2 Italian chicken sausage links, sliced
2 tomatoes, sliced

8 oz part skim ricotta cheese
1/2 box frozen spinach, thawed and squeezed dry.

1 cup mozzarella cheese

Juice from 2 lemons
3 T olive oil
1/2 cup fresh basil leaves
1 clove garlic
1/2 cup parmesan cheese

Cook gluten free lasagna noodles, drain and set aside. Saute zucchini, yellow squash and red bell pepper; set aside. Saute chicken sausage; set aside. Mix ricotta and spinach together; season with salt and pepper and a dash of nutmeg.

In blender, combine lemon juice, olive oil, basil, garlic and parmesan cheese.

In gresed, 9-inch square baking dish, place 1 T of basil sauce in bottom. Layer 3 lasagna noodles, 1/2 of spinach mixture, 1/2 of sauteed vegetables, 1/2 of sausage, 1/2 of tomato slices, half of basil sauce, 1/2 cheese. Repeat layers. Bake 30 min at 350 degrees or until hot and bubbly.