Easy Vegetable Lasagna
Servings: 5 servings
Calories: 486kcal
This Gluten-Free Vegetable Lasagna is easy to put together and supremely delicious. Use the vegetables and cheeses you have on hand and follow this recipe as a guide. Savory, comforting and perfectly cheesy, this lasagna will become a favorite!
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Equipment
- Approx 8.5x8.5 inch square oven-safe dish
Ingredients
- cooking spray
- 1 egg hardboiled
- 1 red bell pepper, diced or veggies you have on hand
- 3 cloves garlic
- 1/2 c white or yellow onion, diced
- 2 handfulls spinach, chopped
- 1 can san marzano pureed tomatoes or your favorite pasta sauce
- 1 package pre-cooked gluten-free lasagna noodles or dried noodles, cooked to al dente
- 3/4 c ricotta cheese organic preferred
- 2/3 c cottage cheese organic preferred
- 6 tbsp parmesan cheese, grated or shredded organic preferred
- 1 c mozzarella cheese plus extra for the top organic preferred
Instructions
- Prepare your egg (you can add an extra if you love eggs) by hardboiling for 9-10 minutes and then immediately running under cool water to stop the cooking. This can be made a day ahead. When cool, chop into small pieces.
- Preheat saute pan to medium low and add a swirl of olive oil. Add garlic and onion and saute until becoming translucent, about 3 minutes. Add red pepper. Saute approx 4 more minutes or until pepper begins to release water and become softer. Add spinach for the last 1-2 minutes to soften. Set aside. This can be made a day ahead.
- Preheat oven to 350 F
- Prepare your baking dish by spraying with cooking oil
- Layer about 1/3 c tomato sauce on bottom of dish. Spread to coat
- Place your lasagna noodles to cover bottom of dish. Trim to fit
- Add about half of your ricotta and cottage cheese to the tops of noodles. Drop bits off the tip of a spoon - no need to spread evenly - the cooking process will do this
- Add half of your vegetable mixture evenly. Add half of egg mixture evenly. Add a bit of salt
- Add 2 tbsp parmesan cheese and 1/3 to 1/2 cup mozzarella
- Top with dallops of sauce throughout, about 1/4 cup total
- Layer another set of noodles. This time, spread a thin layer of sauce over noodles, just to barely coat
- Repeat steps for cheese, vegetable, egg, cheeses and sauce, as above. Add a pinch of salt
- Layer final noodles over top. Add about 1/4 cup tomato sauce over noodle top
- Sprinkle 2 tbsp parmesan and your additional mozzarella cheese (1/4 - 1/2 cup)
- Cover tightly with foil and bake on middle rack of oven for 20 minutes. Remove foil and bake an additional 15-20 minutes or until top cheese begins to lightly brown
- Remove and cool a few minutes before slicing and serving. Enjoy!
Notes
- This recipe yields 9 pieces, enough for 2 pieces per person per serving
- I encourage the use of organic cheese whenever possible, especially if you have an underlying health issue
- Get creative and use whatever vegetables you have on hand! You can use heartier veg like bell peppers, zucchini, eggplant or squash; as well as leafy vegetables like sauteed kale or spinach
- Feel free to substitute all ricotta and omit the cottage cheese. In this case, purchase a 15 oz container of ricotta. You'll use nearly the whole container
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 80g | Protein: 23g | Fat: 8g | Potassium: 370mg | Fiber: 5g | Calcium: 212mg | Iron: 6mg