Easy Vegetable Lasagna Recipe #vegan #vegetarian #soup #breakfast #lunch

You are going to become hopelessly enamored with this Gluten Free Vegetable Lasagna! It is the ideal method to join crisp produce into a one-dish supper that your family is going beseech you to set aside a few minutes and once more. I've utilized sans gluten noodles, yet entire grain or customary pasta will work impeccably if your family doesn't evade gluten. It truly doesn't beat this Easy Vegetable Lasagna Recipe.

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I began sneaking vegetables into lasagna when the young men were pretty much nothing. From the outset, they opposed the "green stuff", yet after some time that simply acknowledged it. It was my distinct advantage for getting them to at any rate get SOME vegetables into their eating routine.

Today I've utilized spinach and zucchini, however eggplant and summer squash would likewise be extraordinary. Joined with new gluten free lasagna noodles, I have a dinner that is fulfilling and flavorful. (Clearly in the event that you aren't without gluten you can substitute ordinary lasagna noodles!)

Also try our recipe 4 Ingredient Caprese Pasta Salad #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• 1 pound zucchini trimmed and sliced thin lengthwise
• 9 ounces fresh spinach chopped
• 24 ounces ricotta cheese
• 3 ounces parmesan
• 1 egg beaten
• 2 teaspoons minced garlic
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1/2 teaspoon crushed red pepper
• 24 ounces marinara
• 12 ounces part-skim mozzarella
• 12 ounces gluten free lasagna noodles cooked according to package directions

Instructions

1. 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.
2. 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.
3. Preheat an oven to 350 degrees.
4. In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
5. Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the  Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 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.

Read more our recipe Avocado Pasta with Asparagus and Peas #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Yz350h