Vegetarian Lasagna (Gluten Free)

Indulge in a delightful, gluten-free take on a classic Italian dish. This rich and flavorful lasagna uses zucchini slices in place of traditional pasta, making it both light and satisfying.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6-8

Ingredients:

• Zucchini, sliced into 1/8 inch lengthwise strips (or thinner as preferred)
• 1 can all-natural tomato sauce
• 1 can all-natural crushed tomatoes
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup sliced mushrooms
• 4 cups baby spinach leaves
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon salt
• Ricotta cheese, to taste
• Mozzarella cheese, to taste
• Parmesan cheese, to taste

Directions:

1. Prepare the Sauce: In a large skillet over medium heat, sauté the chopped onion and minced garlic until the onion becomes translucent. Add the mushrooms and cook until slightly softened.
2. Add Tomatoes and Herbs: Pour in the tomato sauce, crushed tomatoes, oregano, basil, and salt. Stir well to combine.
3. Simmer the Mixture: Bring the sauce mixture to a gentle boil, then reduce the heat. Allow it to simmer for 30-45 minutes, occasionally stirring.
4. Layer the Lasagna: Begin assembling the lasagna in a 13×9-inch baking dish. Start with a single layer of zucchini strips. Spoon over half of the sauce mixture, ensuring even coverage. Dot the surface with ricotta cheese, sprinkle with mozzarella and parmesan to your preference.
5. Repeat the Process: Add another layer of zucchini strips, followed by the remaining sauce. Finish with a generous layer of the three cheeses.
6. Bake: Preheat your oven to 350°F (175°C). Once heated, place the baking dish in the oven and bake for about 45 minutes, or until the cheese on top has melted to a golden brown.
7. Cool and Serve: Allow the lasagna to cool slightly for about 10 minutes. This helps the layers set and makes it easier to serve. Use a spatula or knife to cut squares and serve warm.

Serving Suggestion: Complement your meal with a fresh salad or garlic bread (gluten-free if needed).

Note: The zucchini will release some water during baking. Letting the lasagna sit after baking will help reabsorb some of the moisture.

Enjoy a wholesome, comforting meal that both gluten-free diners and traditional lasagna lovers will savor!