Gluten Free Veggie Lasagna Recipes

Steps:

• Preheat the oven to 425ºF. Grease a 9-by-13-inch baking dish.
• In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
• Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
• Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.

Steps:

• Cook lentils according to package directions.
• Chop onion and bell pepper, and shred zucchini.
• Place 2 T Olive oil in large deep pan and heat on medium.
• Add Onion and zucchini to heated pan, cook for about 4 minutes.
• Press garlic into skillet mixture and stir allowing to cook approx 1 more minute.
• Set vegetables aside and in the same pan brown the ground beef.
• While the beef is browning, add the cooked lentils to the sauteed veggie mix.
• When the meat is brown add the cans of tomato paste, diced tomatoes, tomato sauce, Italian sausage seasoning, Italian seasoning, oregano, and salt.
• Stir the veggie mixture back into the pan and turn heat to low. Cook 30 minutes stirring occasionally.
• While the sauce is simmering, make the ricotta mixture. Fine chop the spinach leaves. Remove the rosemary leaves from the stalk. Place spinach, rosemary, eggs, ricotta, and parmesan in a medium/large bowl and stir to combine. Refrigerate until ready to use.
• When the sauce has finished cooking, add champaign vinegar and remove from heat. Adjust seasoning to taste. Preheat oven to 425 degrees.
• Fine chop basil leaves.
• Place 2 cups tomato sauce in the bottom of a 13x9 baking pan. Top with 4 lasagna noodles and if desired, break up 1-2 more noodles so they will fit the pan (we found a 3 layer lasagna to be better as the top layer of noodles didn't cook very well).
• Spread 1/3 of the ricotta mixture on top of the noodles.
• Top with desired amount of mozzarella then sprinkle 1/4 of the chopped basil.
• Repeat the last 3 steps twice. Saving the last 1/4 of basil until after the lasagna has baked.
• Cover the lasagna pan with foil and bake for 50 minutes.
• Remove from oven and prior to serving sprinkle the last of the fresh basil on top.