Vegetarian Lasagna

about the recipe

If you like recipes that are quick to prepare and flavor-packed, you will fall in love with this hearty Veggie Lasagna. It is the perfect way to incorporate garden-fresh produce into a luscious cheesy one-dish meal. This mouthwatering, one-dish wonder will have your family clamoring for seconds, time and again. All it takes to make it gluten-free is to substitute traditional pasta for your favorite gluten-free brand!

INGREDIENTS

– 1 pound zucchini trimmed and sliced thin lengthwise – 9 ounces fresh spinach chopped – 24 ounces ricotta cheese – 3 ounces parmesan rennet free (vegetarian) – 1 egg beaten – 2 teaspoons minced garlic – ¼ cup fresh basil – ¼ cup fresh parsley – ½ teaspoon crushed red pepper – 24 ounces marinara – 12 ounces part-skim mozzrella – 12 ounces lasagna noodles gluten free, cooked according to package directions

– Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.

– Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.

– Preheat an oven to 350 degrees. – In a medium bowl, combine the ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.

– Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the  Marinara on the bottom.

– Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.

– Spread ⅓ of the remaining marinara and repeat the layers. – End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

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