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Garden Patch Lasagna
This recipe was given to my mom and I during a vegetarian cooking class back in 1994 (I was vegetarian then). I've since adapted it and now that I'm gluten free, I usually cook with GF noodles or slice zucchini in long thin strips to mimic noodles which serve to hold the lasagna together. You can of course add beef and italian sausage to make it a more traditional meat lover's lasagna, but adding some the shredded carrots and spinach are a good way to get veggies into an otherwise rich and caloric meal.
gluten-free lasagna noodles or zucchini sliced lengthwise
3/4
lb mozzarella cheese, shredded
3/4
cup grated Parmesan cheese
Directions
1.
Preheat oven to 375°F. Cook lasagna noodles according to package directions or if you're using zucchini, cut in thin lengthwise strips and set aside. Spray 13x9-inch baking dish with cooking spray; set aside.
2.
Add oil to large skillet; heat over medium heat. Add onion, carrots, spinach, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Add crushed fennel seeds and basil. Set aside.
3.
In another bowl, mix ricotta cheese, egg, nutmeg and italian seasoning in small bowl; set aside.
4.
Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture, 1/3 parmesan and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
5.
Bake 30 minutes. Remove foil; bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
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