Originally Posted by McheleM  My favorite gluten free - veggie lasagna recipe.
(it's carb friendly because the zucchini slices take the place of the noodles)
Ingredients
2 large zucchini
1 tablespoon salt (we omit the salt)
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste (I make my own for sodium reasons)
1 (16 ounce) can tomato sauce (again, I make my own)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
(for a shortcut, you could buy ready made spaghetti sauce and substitute it.)
hot water as needed
1 egg (I use egg whites)
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained ( I use fresh baby spinach)
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese (I use low sodium)
8 ounces grated Parmesan cheese (I use low sodium)
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the sauce, sauté black pepper, green pepper and onion in a large skillet over medium high heat for 5 minutes. Stir in tomato paste, tomato sauce, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. |