Gluten Free Vegetable Lasagna
August 19, 2015
Category
Earth Empowering Entrees
Gluten Free Goodness
Love Yourself Course Choices
Non-GMO Nirvana
Pay It Forward Paleo
Sugar Free Sensation
Snap Kitchen provided us this wonderful recipe for Gluten Free Vegetable Lasagna. Enjoy!
Gluten Free | Paleo | Non-GMO | Soy Free | Organic | Sugar Free
Gluten Free | Paleo | Non-GMO | Soy Free | Organic | Sugar Free
Ingredients
- 1 tsp sea salt
- 2 large-sized eggplants (peeled, sliced ½”)
- 2 medium-sized summer squash (sliced ¼”)
- 2 medium-sized zucchini (sliced ¼”)
- 1 ½ cup button mushrooms (sliced)
- 1 red bell pepper (seeded, diced)
- ¼ cup chiffonade basil (garnish)
- 1 cups marinara
- 2 cups low fat herbed ricotta cheese
- 1 tsp vegetable cooking spray
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Thinly slice eggplant, summer squash, and zucchini. A mandolin slicer makes this step much easier! Set aside sliced vegetables in a bowl.
- Saute sliced mushrooms and diced red bell peppers in a medium sized sauce pan until soft.
- Layer half of the vegetables, marinara, and herbed cheese in a 9” x 12” baking pan.
- Repeat the layers and sprinkle with Parmesan cheese.
- Bake at 350 degrees F, covered for 45 minutes, and then uncovered at 300 degrees F for an additional 30 minutes
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