Gluten Free Vegetarian Lasagna
Ingredients
Vegetables
-
1
pound
zucchini
-
9
ounces
fresh spinach
Cheeses
-
24
ounces
ricotta cheese
-
3
ounces
Parmesan cheese
-
12
ounces
part-skim mozzarella
Other Ingredients
-
1
large
egg
-
2
teaspoons
minced garlic
-
¼
cup
fresh basil
-
¼
cup
fresh parsley
-
½
teaspoon
crushed red pepper
-
24
ounces
marinara sauce
-
12
ounces
gluten-free lasagna noodles
Instructions
- 1. Heat a skillet and spray with oil. Cook zucchini strips for 8 to 10 minutes, then set aside.
- 2. In the same skillet, cook spinach until wilted and squeeze out excess moisture.
- 3. Preheat the oven to 350°F.
- 4. In a bowl, mix ricotta, Parmesan, egg, garlic, basil, parsley, crushed red pepper, and cooked spinach. Season with salt and pepper.
- 5. Coat a casserole dish with cooking spray and spread ½ cup of marinara on the bottom.
- 6. Layer noodles, zucchini, half of the ricotta mixture, and mozzarella. Spread ⅓ of the remaining marinara and repeat layers.
- 7. End with a layer of noodles, marinara, and remaining mozzarella. Bake for 30 minutes.
- 8. Allow to cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
317
Total fat
14g
Total carbohydrates
27g
Total protein
18g
Sodium
364mg
Cholesterol
65mg
You might also like