EASY VEGETABLE LASAGNA RECIPE #dinner #recipes #family #cooking #lasagna

There is a great deal to adore about this season in Florida! One of my preferred things is hitting the rancher's business sectors.

Perhaps it is on the grounds that they realize that I get energized when my fridge is stuffed with freshness similarly a few young ladies get energized by new garments.

(Or on the other hand, perhaps it is the custom made treats stand I generally let them pick a treat from. Better believe it, most likely the desserts.)

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

I began sneaking vegetables into lasagna when the young men were pretty much nothing. From the start, they opposed the "green stuff", yet after some time that simply acknowledged it. It was my clear-cut advantage for getting them to at any rate get SOME vegetables into their eating regimen.

Also try our recipe : How to Make Homemade Udon #dinner #homemade #easy #lunch #recipes

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.

Source : bit.ly/2OHCf0t

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