Easy Vegetable Lasagna #vegetarian #recipe

To me, there is nothing superior to making a scrumptious family feast with new veggies. The ideal model is this Gluten Free Veggie lover Lasagna Recipe.

I began sneaking vegetables into lasagna when the young men were nearly nothing. From the start, they opposed the "green stuff", however after some time that simply acknowledged it. It was my unmistakable advantage for getting them to in any event get A few vegetables into their eating regimen.

You are going to begin to look all starry eyed at this Gluten Free Vegetable Lasagna! It is the ideal method to consolidate crisp produce into a one-dish feast that your family is going beseech you to set aside a few minutes and once more. I've utilized sans gluten noodles, however entire grain or ordinary pasta will work flawlessly if your family doesn't stay away from gluten. It truly doesn't beat this Simple Vegetable Lasagna Recipe.

Also try our recipe Vegan Enchiladas With Lentils

This Simple and Solid Veggie Lasagna with Zucchini and Spinach is a Scrumptious Vegan feast that is ideal for Meatless Monday.

Ingredients

• 1 pound zucchini trimmed and sliced thin lengthwise
• 9 ounces fresh spinach chopped
• 24 ounces ricotta cheese
• 3 ounces parmesan
• 1 egg beaten
• 2 teaspoons minced garlic
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1/2 teaspoon crushed red pepper
• 24 ounces marinara
• 12 ounces part-skim mozzarella
• 12 ounces gluten free lasagna noodles cooked according to package directions

Instructions

1. Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
2. Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
3. Preheat an oven to 350 degrees.
4. In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
5. Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the  Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

Read more our recipe : Keto Stuffed Breakfast Biscuits

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