Vegetarian No Wheat 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!

VEGETARIAN LASAGNA

Steps:

• For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
• To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
• Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
• Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
• Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

VEGETABLE NO CHEESE LASAGNA

Steps:

• In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
• Cook noodles to instructions on box.
• Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
• Bake at 375°F for 60-75 minutes check for veggie doneness.

LUSCIOUS VEGETARIAN LASAGNA

Steps:

• Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
• Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
• Stir vegetables into tomato mixture; simmer 15 minutes.
• Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
• Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
• Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.

VEGETARIAN NO WHEAT LASAGNA

Steps:

• Fry onion and garlic in oil until onion is nearly transparent.
• Add carrot and zucchini and fry for 2 minutes.
• Add tomato pasta sauce and salt and simmer for 5 to 7 minutes.
• Steam eggplant slices until soft.
• Line a casserole dish with eggplant slices and top with half of the vegetable mix.
• Layer with half of the tofu slices followed by half of the spinach and repeat with remaining vegetable mix, tofu & spinach.
• Mix the egg whites and the Ricotta cheese well and spread over the top of the lasagna.
• Sprinkle Parmesan cheese over the top and cook in oven, 180C degrees for approximately 40 minutes.
• Serve hot.