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  • Writer's pictureAlicia Gromicko

Gluten Free Veggie & Bolognese Lasagna

What you'll need:

1 1/2 pounds zucchini, cut into 1/2 -inch pieces

1 1/2 pound eggplant or butternut squash, cut into 1/2-inch pieces

5 tablespoons coconut oil or lard melted

5 galic cloves, minced

salt and pepper

1 onion peeled and chopped

4-5 cups of bolognese sauce

one box of gluten free lasagna noodles

2 cups mozzerella cheese shredded

1 cup Peccorino Romano Cheese, grated

2 eggs

1 pound ricotta cheese

2 teaspoons Italian seasoning

1/8 teaspoon nutmeg

1/4 cup parsley

1/4 teaspoon salt

1/8 teaspoon pepper

What to do:

Heat oven to 400 degreese. Toss veggies and garlic with oil. Spread on a cookie sheet and bake for 30 minutes or until lightly brown.

In a mixing bowl, mix ricotta cheese, eggs, Italian seasoning, 1/2 cup Peccorino Romano cheese, nutmeg, parsley, salt and pepper.

In a 9 X 13 glass baking dish spread 1 cup of bolognese sauce.

Layer with 3 lasagna noodles.

Spread 1/2 half of the cheese mixture over noodles.

Top with 1/2 half of the vegetables.

Spread 1 cup bolognese sauce over veggies.

Add a layer of noodles.

Top with the remaining cheese mixture.

Top with remaining veggies.

Spread 1 cup of sauce over veggies.

Sprinkle with mozzerella cheese and grated cheese.

Cover with foil and bake on 350 degreese for 20 minutes or until bubbly.

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