Lentil Noodle Veggie Lasagna

Maryland RD's coming to the rescue for those gluten free, lasagna lovers!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Gluten Free, Italian, Vegetarian
Keyword: Fall, Fiber, Holiday, Make ahead, Meal prep, Party, Winter
Condition: Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 8

Ingredients

  • 10 oz pasta gluten free- lasagna noodles
  • 2 tbsp olive oil
  • 1/2 medium onion chopped
  • 2 cloves garlic chopped
  • 1 bell pepper red, diced
  • 16 oz mushroom chopped
  • 2 zucchini diced
  • 1 15-oz can crushed tomatoes
  • 1/2 cup white wine
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp Red pepper flakes
  • 1 15-oz container ricotta
  • 1 egg
  • 1/2 cup Parmesan cheese grated
  • 8 oz mozzarella cheese shredded

Instructions

  • Preheat oven to 350 degrees F
  • Cook noodles according to package instructions. Lay flat on piece of parchment paper and drizzle with olive oil.
  • In a large skillet, heat olive oil over medium heat. Add onions, and garlic and cook for 1 minute. Add in peppers, squash and mushrooms. Continue to cook until vegetables are slightly tender. Add wine, 1/4 tsp salt, pepper, red pepper flakes, and stir well. Pour in tomatoes, and let simmer for 20 minutes.
  • In another bowl, mix together ricotta, eggs, Parmesan cheese, other 1/4 tsp salt and pepper until combined.
  • To assemble to lasagna, spread some of the tomato sauce mixture in a 8x8 lasagne pan. Layer in noodles in the pan, slightly overlapping if necessary. Spread about 1/3 of the ricotta mixture on the noodles. Top with tomato sauce mixture and sprinkle on some mozzarella cheese. Repeat two more times, until all the ingredients have been used.
  • Top the lasagna with the remaining sauce and sprinkle on parmesan cheese. Bake for 20 minutes at 350F, covered. Remove foil and bake for 5-10 minutes, remove from oven and let stand for 10 minutes before cutting in squares and serving.

Nutrition

Carbohydrates: 35g | Protein: 22g | Fat: 20g | Sodium: 489mg | Potassium: 530mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors.

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