Gluten Free Veggie Lasagna
Prep time 30 minutes, Baking time: 60 minutes, Makes 12 servings
This is a hearty, flavourful vegetarian lasagna. Believe me, even the meat-eaters in your family will be satisfied with this dish! Although the list of ingredients looks long, it comes together very quickly and you can use whatever veggies you have on hand, especially those that need to be used up.
12 oz. package rice lasagna
1 Tablespoon avocado or other oil for sauteing
1 onion, chopped
8 oz. package mushrooms, roughly chopped
1 japanese eggplant, roughly chopped
1 yellow pepper, chopped
2 carrots, thinly sliced
2 zucchini, sliced
796 ml can of whole tomatoes
1 bouillon cube
1/2 head of cauliflower, finely chopped
1 teaspoon italian seasoning
1 bay leaf
2-3 cloves garlic, minced
salt and pepper to taste
8-10 oz. baby spinach leaves
800g of light ricotta cheese
1/2 cup each shredded parmesan and asiago cheeses
salt, pepper and grated nutmeg to taste
12 oz. package mozzarella cheese, shredded
Saute all chopped veggies in avocado oil except cauliflower about 10 minutes, until well steamed.
Add the tin of tomatoes, the italian seasoning, bay leaf and bouillon cube and continue simmering for another 10 minutes or so. Then add the cauliflower and allow to heat to boiling, then switch off the heat. Taste and season to your preference.
Meanwhile, pack all the baby spinach leaves into a glass pot, cover and microwave 2 minutes to just wilt the spinach. Dump out onto a cutting board and chop coarsely. you don’t have to drain it.
Beat egg in a medium bowl, stir in ricotta, parmesan and asiago cheeses, then the chopped spinach, salt, pepper and nutmeg to taste, if desired.
Next assemble the lasagna:
Put about a third of the sauce on the bottom of a large 12″ X 15″ lasagna pan.
Next lay 3 2/3 uncooked lasagna noodles on top of the sauce. Make sure there is lots of space between noodles as they will really expand.
Layer 1/2 the spinach and cheese mixture, then another 1/3 of the sauce.
Repeat this layering process ending with the sauce.
Cover pan tightly with foil, put into a cold oven and bake 45 minutes at 350 degrees.
Remove foil and sprinkle the mozzarella cheese evenly over the lasagna and continue baking for a further 15-20 minutes, until lightly browned.
Let stand 10 minutes before cutting and serving.
Serve with a green salad, and love, of course.
gather all the ingredients. It looks like an awful lot, but it comes together very quickly.
saute all the chopped vegetables except the cauliflower (or broccoli, if using, as you don’t want these vegetables to be overcooked)
chop the cauliflower quite finely and reserve until the last few minutes of cooking
saute the veggies until quite steamed
then add the tinned tomatoes, italian seasoning, bay leaf and bouillon cube
and continue simmering until nice and saucy
meanwhile pack all the baby spinach leaves into a glass pot with a cover
cover and microwave 2 minutes, until wilted
beat egg in a large bowl and whisk in the ricotta cheese
now add the cauliflower to the sauce, heat to boiling, then remove from the heat.
dump wilted spinach out onto a board and chop coarsely
add chopped spinach, shredded parmesan and asiago cheeses to the egg and ricotta mixture and season with salt, pepper and nutmeg if using.
the finished sauce should have a lot of liquid, which will get absorbed by the pasta
Layer about 1/3 of the sauce in the bottom of a large lasagna pan
then layer the uncooked noodles, leaving lots of space between them
layer 1/2 of the ricotta/spinach mixture over the noodles, repeat the layers ending with sauce
cover pan tightly with foil and bake at 350 for 45 minutes
then layer the shredded mozzarella and bake an additional 15 minutes
until nicely browned
serve with a green salad – and love, of course.