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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