Lentil Noodle Veggie Lasagna
Maryland RD's coming to the rescue for those gluten free, lasagna lovers!
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
- 2 zucchini diced
- 16 oz mushroom chopped
- 1/2 cup white wine
- 1/2 tsp salt
- black pepper
- 1/2 tsp Red pepper flakes
- 1 15-oz can canned tomatoes crushed
- 1 15-oz container ricotta
- 1 egg
- 1/2 cup parmesan cheese grated
- 8 oz mozzarella cheese shredded
Instructions
- Preheat oven to 350°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, zucchini, 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 350°F, 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