Gluten Free Vegetable Cheese Lasagna
Author: 
 
Ingredients
  • Preheat oven to 350?
  • Tomato Sauce
  • 3 Tbs. Olive Oil
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 2 cups canned tomatoes
  • 1 jar org tomato sauce
  • ½ cup dry white wine
  • ? cup fresh basil (or 2 Tbs. dried basil)
  • 1 bell pepper, diced
  • 8 oz. mushrooms, sliced
  • 1 bay leaf
  • ¼ cup fresh chopped parsley
  • FILLING
  • 1 cup ? and ?
  • 2 lb Ricotta Cheese
  • 1 lb shredded Mozzarella Cheese
  • 2 eggs
  • ? cup Romano and Parmesan mix
  • 1-5 oz. box of baby arugula
  • 1-box rice lasagna noodles, uncooked
Instructions
  1. Saut? the olive oil, onion, garlic and bell pepper until soft. Add the mushrooms.
  2. Add the white wine and cook until reduced.
  3. Add canned tomatoes, tomato sauce, fresh basil and bay leaf. Let simmer for 30 minutes. Remove bay leaf from sauce.
  4. In the meantime, mix the eggs with the ? and ? and Ricotta Cheese and Parmesan Romano mix.
  5. Reserve 2 cups of shredded mozzarella for top.
  6. Layer sauce, noodles, ? of filling, arugula, mozzarella, sauce, noodles, filling, arugula, mozzarella, and top with sauce.
  7. Cover and bake for 45 minutes. Remove from oven.
  8. Uncover lasagna and with a spatula or fork smooth down the noodles and tuck in to pan.
  9. Sprinkle with remaining mozzarella cheese and return to oven for 10 more minutes. Garnish with fresh chopped parsley
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-gluten-free-vegetable-cheese-lasagna/