GF Vegetable Lasagna

Picture 7Roasted or Grilled Vegetable Lasagna

Serves: 6-8
1 large eggplant, peeled cut in half lengthwise and sliced (grilled or broiled with olive oil and seasonings)
2 small zucchini, sliced lengthwise (grilled or broiled with olive oil and seasonings)
Olive oil
1 lb. fresh greens (spinach or Swiss chard) – or 2 boxes frozen chopped spinach, thawed and squeezed dry
2 tablespoons olive oil
3 cloves garlic, smashed and sliced
Salt and pepper, to taste
1 recipe Basic Marinara Sauce  (I use GF Mezzetta, several varitites)
1 recipe Almond Ricotta (I use lowfat ricotta cheese)
1 teaspoon Italian seasoning
½ lb mushrooms, sliced (I sauteed them first)
2 10 oz box gluten free brown rice lasagna noodles (I only made one layer of GF noodles because they are so high in carbohydrates!!!!)
2 cups mozzarella-style shredded
Cook eggplant and zucchini using method of choice. 
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and saute a few minutes until garlic begins to soften, making sure the garlic does not get overly browned or burned.
Add in greens. Saute with garlic oil until wilted. Season with salt and pepper, to taste. Transfer to a bowl and set aside.
Add Italian seasoning to almond ricotta. Mix to combine and set aside.
Cook lasagna noodles according to package instructions until shy of al dente. Leave the noodles fairly firm. Drain, rinse and toss noodles with a bit of olive oil to prevent sticking. (Skip this step if you’re not pre-cooking the noodles.)
Preheat oven to 350°F.
In a 9×13 baking dish, spoon about ¼ cup marinara sauce to coat the bottom of the pan.
Layer with lasagna noodles.
Add enough marinara sauce to cover the noodles – around 1 cup.
Layer half the eggplant and half the zucchini and all of the sliced mushrooms.
Add another layer of lasagna noodles.
Spread almond ricotta gently over the lasagna noodles.
Spread the sauteed greens mixture over the almond ricotta.
Add another layer of lasagna noodles. (again, I only used one layer)Add more marinara sauce to cover the noodles – around 1 cup.
Layer the remaining eggplant and zucchini.
Add another layer of lasagna noodles. (in place of noodles I used more ricotta and mozzarella cheese)
Spread remaining marinara sauce over top.
Sprinkle with Daiya mozzarella-style shreds. (I added parmesan cheese on top too)
Bake in preheated oven for 30-35 minutes until noodles are tender.

from  Roasted or grilled Vegetable Lasagna!

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