Vegetable Lasagna
Ingredients
- 9 GF spinach lasagna noodles
- 6 cups broccoli cut into small florets
- 1 red pepper sliced
- 1 green zucchini sliced
- 1 yellow zucchini sliced
- Handful of fresh arugula
- 2 eggs
- 2 cups ricotta*
- ½ cup fresh basil chopped
- 2 Tbsp fresh thyme
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp pepper
- 1 cup mozzarella cheese grated
Instructions
- Prepare noodles according to directions, cutting into lengths to fit your baking pan and approx 3" wide). Boil until only halfway cooked, about 7 minutes. Rinse, and lay out on a clean towel to dry.
- Place all veggies in a steamer (except arugula), and steam until almost tender, about 5 minutes.
- In a bowl mix together the eggs, ricotta, herbs, garlic and salt and pepper.
- To assemble, grease the bottom of small rectangular pan (7x11), and place a layer of noodles. Top with half of the ricotta mixture, a 1/3 of the veggies, and a layer of arugula. Repeat. Top with the last layer of noodles, the veggies and the mozzarella.
- Cover with foil and bake at 375°F for 50 minutes.
Notes
*Mix some feta or goat cheese in with the ricotta to add more flavor.
- For a dairy-free version, use 14oz of firm tofu, pureed until smooth (add a bit of water if needed to thin it out. Also may need to add more salt/garlic/herbs for flavor). Use dairy free mozzarella for topping, or omit completely.
- For a dairy-free version, use 14oz of firm tofu, pureed until smooth (add a bit of water if needed to thin it out. Also may need to add more salt/garlic/herbs for flavor). Use dairy free mozzarella for topping, or omit completely.
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