Gluten Free Vegetable Lasagna Food

GLUTEN FREE VEGETARIAN LASAGNA

Steps:

• Mix ricotta cheese, eggs, salt, parsley, black pepper and red pepper together until well combined.
• Clean mushrooms and thinly slice.
• Slice mozzarella with a cheese knife or sharp knife and set aside.
• Heat a large sauté pan over medium heat. Once hot, add olive oil and then sliced mushrooms, frozen spinach, crushed garlic and a pinch of salt and pepper. Cook for 6 to 8 minutes, using a spatula or wooden spoon to break up spinach, until warmed through and there is liquid pooling in the pan.
• Remove from heat, drain well (really press the water out!) and set aside.
• Preheat oven to 350F. Line up lasagna noodles, marinara, ricotta cheese mixture, drained veggies, sliced mozzarella and grated cheese.
• Begin assembling by spreading 1/2 cup of marinara on the bottom of your baking dish.
• Add one layer of uncooked noodles (about 3 to 4 noodles / noodle pieces).
• Use a spatula to spread 1/2 of the ricotta cheese mixture over the noodles.
• Sprinkle 1/3 of the drained veggie mixture. Spread 1 cup of marinara over the veggies and top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
• Add layer of uncooked noodles (about 3 to 4 noodles / noodle pieces). Top with 1 1/2 cups of marinara.
• Use a spatula to spread remaining 1/2 of the ricotta cheese mixture over the noodles.
• Sprinkle 1/3 of the drained veggie mixture. Top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
• Add remaining noodles / noodle pieces. Cover with 1 1/2 cups marinara sauce, remaining sliced mozzarella and remaining veggie mixture.
• Sprinkle generously with remaining grated cheese.
• Loosely cover with tin foil (you do not want the foil to get stuck to the cheese) and bake for 45 minutes.
• Remove foil and continue baking uncovered for an additional 45 minutes or until top is brown and bubbly.
• Allow to cool for 10 to 15 minutes before cutting. Cut into 8 large or 12 medium pieces, serve warm and Enjoy!

GLUTEN-FREE VEGETABLE LASAGNA

Steps:

• In a medium pan, heat the olive oil on medium-low heat. Add the onion, zucchini, squash, mushrooms, garlic and a dash of salt and pepper. Sauté on medium-low heat for about 10 minutes or until the mushrooms start to soften and onion becomes translucent. Set aside.
• Cook the noodles according to package directions till al dente (not quite done and still firm). Drain and leave a little water so the noodles do not stick. Or lay them out on a flat surface.
• Meanwhile, while the noodles cook shred the parmesan and mozzarella cheese and make the ricotta filling. In a large bowl cream together ricotta cheese, parmesan cheese, egg, oregano, basil, and milk.
• Spray a large 9 x 13 baking dish with cooking oil. Spread a layer of tomato sauce on the bottom of the prepared baking dish. Place a single layer of noodles over the tomato sauce (3-4 strips throughout each layer). Then add the ricotta mixture, then sautéed vegetables on top. Repeat 2 more times starting with tomato sauce, then noodles, creamed cheese, vegetables. On the fourth layer of noodles, dip them first in water then top with tomato sauce and the shredded mozzarella cheese.
• Rest lasagna for about 30 minutes to allow the noodles to absorb liquid and flavors to set. Pre-heat oven to 375 degrees F.
• Place in the oven and bake for about 40 minutes or until the top is brown and bubbly. If the sides seem to burn, cover with foil, and remove foil for last 5 minutes of cooking. Rest at least 20 minutes before serving and garnish with fresh basil leaves.

GLUTEN-FREE LAZY LASAGNA

Steps:

• Brown the ground beef with the garlic in a large pan over medium heat.
• Add the onion; saute until soft.
• Add the tomato; saute until soft.
• Stir in tomato sauce, oregano, marinara seasoning, and cloves (if using).
• Turn the heat to low, or until the sauce is barely simmering.
• Meanwhile, boil the pasta until al dente.
• Line a small oven-safe dish with tinfoil; line bottom with cooked pasta.
• Lay the roasted red peppers overtop, if using.
• Pour the meat and sauce mixture evenly over pasta and peppers.
• Top with cheeses; broil at 500* until cheese is browned and bubbly (about 8-10 minutes).
• Enjoy!