Thursday, July 31, 2014

Vegetable Lasagna - Gluten Free


Ok my mouth is watering just looking at the beautiful lasagna!  I made this the other night and my boyfriend said: "If you don't make this again in the next two weeks I'm going to be mad". He LOVED it so much.  

Here's what you need:

  • 1 box De Boles Gluten-Free Lasagna (the kind you don't have to pre-cook)
  • 3 beautiful medium tomatoes
  • 1 medium zucchini (optional but delish)
  • 16 oz Lamagna Part-Skim Ricotta cheese
  • 1 24 oz jar Marinara sauce
  • 2 cups of reduced fat shredded italian cheeses (romano, asiago, parmasean...)
  • 2 cups parmesan cheese - grated
  • 2/3 oz fresh basil (12ish sprigs)
  • black pepper to taste
  • 1/2 tsp garlic salt
  • 4 TBSP Parsley
  • 1 egg
  • 9x13 pan

What to do:
  • Set oven to 350* 
  • Mix the egg, parsley, garlic salt, few shakes of black pepper, 1 cup parmesan cheese, almost all of the italian cheese, & ricotta cheese together
  • Cut up the tomatoes into slices 1/4" thick"ish" (like you're going to put them on a hamburger) 
  • Shred the basil - or keep whole your choice!
  • Place a layer of lasagna noodle, then cheese mixture, then tomato (and zucchini) and place basil over top, then marinara sauce - keep doing this until you get to the top of your pan.  
  • At the top place your final layers of tomato, basil, & sauce - then spread the rest of the parmesan and italian cheeses on top
  • Bake at 350* for about an hour.  With 15 min. to go - if the cheese is getting brown, lay a sheet of foil on top to prevent burning
  • enjoy!
Let me know how you like it!

with love,
melissa






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