Veggies Lasagna (gluten Free) Recipe
NO PASTA! Thinly sliced eggplant, zucchini, carrots, onions, fresh spinach, ricotta and tomato sauce(Ask for our vegan option)
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Ingredients
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Vegetable and Cheese Ingredients
Method
Preparation Steps
- 1
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the sliced eggplant, zucchini, and carrots, seasoning with salt, black pepper, oregano, and basil. Cook until the vegetables are tender, about 5-7 minutes.
- 3
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Add a layer of sautéed vegetables, followed by a layer of fresh spinach, and then dollops of ricotta cheese. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.
- 4
Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
- 5
Serve
Allow the lasagna to cool for about 10 minutes before slicing. Serve warm and enjoy your gluten-free veggie lasagna!
