EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE
EASY VEGETABLE LASAGNA RECIPE – GLUTEN FREE
Ingredients
1 pound zucchini trimmed and finely chopped along
9 ounces of fresh chopped spinach
24 oz ricotta cheese
3 oz parmesan
1 beaten egg
2 teaspoons minced garlic
1/4 cup fresh basil
1/4 cup fresh parsley
1/2 teaspoon chopped red pepper
24 oz marinara
12 ounces of partially defatted mozzarella
12 ounces gluten-free lasagna noodles cooked according to package instructions
Instructions
- Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside.
- Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture.
- Preheat the oven to 350 degrees.
- In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper.
- Brush a 13 x 9 casserole with a cooking spray and distribute 1/2 cup marinara to the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 a mixture of ricotta and mozzarella. Spread 1/3 of the remaining marinar and repeat the layers. Finish with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes before serving.
Article is adapted from site.