Friday, January 9, 2009

Gluten Free MEGA Vegetable Lasagna

This meal was a huge hit with the whole family so I thought it would be a great recipe to kick off Gluten Free Fridays on the blog. It is super easy to make, really jam packed with nutrition and freezes great for batch cooking. This recipe makes one large, catering size aluminum foil pan of lasagna, so if you are going to batch cook it try doubling or even tripling the recipe to freeze a few pans for a meal to be named later. If you have leftovers freeze them in single serving ziploc storage containers so that you can re-heat them for a meal without having to waste more portions.

Keep in mind if you are not a GF home, just use regular dry,lasagna noodles, and if you like a meatier version you can add cooked & drained ground beef to this too, but my kids gobbled it up without it. It takes a bit of prep work to get the fixings ready to bake, but once it is in the oven it is a set it and forget it dish.

Here are the ingreidents:

4 cups Marinara Sauce
3 cloves fresh peeled crushed garlic
chopped basil to taste
4 cups ricotta cheese
3 eggs well beaten
16 ounces frozen spinach- thawed-drained-squeezed dry
2 cups shredded carrots
2 cups sliced white mushrooms
2 cups shredded zucchini squash-drained
2 cups shredded yellow squash drained
4 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup chopped or diced tomatoes- drained from can
2 boxes GF lasagna noodles
PAM cooking spray

Preheat oven to 350 degrees and spray all the guts of the aluminum foil pans with Pam. Mix Ricotta cheese, mozzarella, parmesan, eggs, garlic, basil, and spinach in a large mixing bowl to combine into a filling. Add fresh cracked black pepper if you are a fan.

Add all veggies to a microwave proof bowl and cover with plastic wrap. Steam on high in microwave for 5 minutes until softened but not completely cooked through. Drain excess liquid. Toss to mix the veggies.

Begin layering the pan by alternating sauce, noodles, cheese mixture, and vegetables. Repeat until full. Be sure to add plenty of sauce since the noodles are dry and will cook as they bake, absorbing more sauce than a standard lasagna. Press down layers and cover the top with extra sauce and a sprinkle of plain parmesan cheese. Bake loosely covered with foil for about 45 minutes, then remove foil and bake for another 15-20 minutes- you can add more mozzarella as desired. Cool for 20 minutes before slicing and serving with a huge salad and a glass of red wine.
This is a meal that tastes better the next day if you have any leftovers! Enjoy!


The Wright Trips said...

Oh my...that looks awesome! My mouth is watering. Where do you buy all your GF products? Do they have them in any grocery store or do you go to a whole foods or something like that?


Kirsten said...

that wine looks half gone! LOL! the lasagna looks delicious!

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