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May 13, 2010

Vegetable Lasagna

Preheat oven to 350 degrees.

1 pkg. gluten-free lasagna noodles (I used Tinkyada)
3 large carrots, shredded (about 2 c.)
3 small zucchini, chopped (about 2 c.)
1 small onion, chopped (about 3/4 c.)
2 cloves garlic, minced
2 c. sliced mushrooms (I used baby bellas)
olive oil
1/2 tsp. salt

16 oz. ricotta cheese
1/4 c. Parmesan cheese
1 Tb. dried Parsley
1/2 tsp. dried oregano
1/2 tsp. dried basil
8 oz. shredded mozzarella (about 2 c.)
1/4 c. Parmesan cheese

1 jar (24 oz.) gluten-free pasta sauce

Cook the noodles according to package instructions.  Remember to undercook them a little bit.  I cooked the Tinkyada noodles for 14 minutes.  Drain and rinse the noodles in cold water.  Set aside.

Sauté the mushrooms in a large skillet with a little olive oil (2 Tb.).  Remove them to a bowl, add more oil if needed, and sauté the carrots, zucchini, onion, and garlic until just tender.  Add the mushrooms to the veggies, sprinkle with the salt, and gently mix.

In a separate bowl, combine the ricotta cheese, 1/4 c. Parmesan cheese, parsley, oregano, and basil.

Assembly:  Spread 3/4 c. of the pasta sauce over the bottom of a 9 x 13 inch baking dish.  Place four lasagna noodles on top of the sauce. Put half the vegetables on the noodles. Dot with half the ricotta cheese mixture. Spread half the remaining pasta sauce over top and sprinkle with 1 cup mozzarella cheese.  Repeat layers: noodles, vegetables, ricotta cheese, sauce, mozzarella cheese.  Add the additional 1/4 c. Parmesan cheese on top.  Bake at 350 degrees 35 – 45 minutes until hot and bubbly.  Let rest 10 – 15 minutes before serving.

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