This delicious Gluten Free Vegetable Lasagna can also be made dairy free by omitting the cheese.
Recipe by Katelyn Dennis
1 Box GF Lasagna Noodles (I used Tinkyada Brown Rice Lasagna)
8 small mushrooms
1 box frozen chopped spinach
1 16 oz container of fat free ricotta cheese
Half of one white onion
1 garlic clove
1 jar gluten free pasta sauce
Shredded Italian cheeses (mozzarella, Parmesan)
Preheat oven to 350 degrees. Bring a large sauce pan of water to a boil. Cook the lasagna noodles so they are just under al dente (about half way cooked). When done, drain the noodles and set aside.
Chop up the onions, mushrooms, and zucchini. Sautee onion and garlic for 3 minutes then add in mushrooms and zucchini and cook for about 5 more minutes so the vegetables are about half way cooked.
Mix together egg, ricotta cheese, spinach, salt & pepper in a small bowl. *if not using cheese, add spinach to other vegetables
Layer in a baking dish the tomato sauce, noodles, spinach & ricotta filling, tomato sauce, ½ of the vegetables, noodles, spinach & ricotta filling, the rest of the vegetables, noodles, tomato sauce and top with shredded Italian cheeses.
Cook for 40-45 minutes.