Emilee Speaks: .gluten free [vegetarian] lasagna

Thursday, January 3, 2013

.gluten free [vegetarian] lasagna

1 squash chopped up
1 zucchini chopped up
8oz of mushrooms chopped up
half an onion chopped up
tablespoon of minced garlic
GF lasagna noodles
Marinara sauce [I use an organic one free of corn syrup]
Shredded cheese [I use mozzarella]

Preheat oven to 350 degrees

In a skillet I drizzle a tiny bit of EVOO into the pan.  Heat up to medium temp.  Add the veggies with some salt & pepper.  I lightly stir them around.  We don't want them to get soggy.  Just heat them enough to get their juices flowing.  

Start your layers!  Do it however you want.  We tend to only end up with 2 layers of noodles, and bunches of veggies.  Top it off with cheese.

Bake at 350 degrees for 45 minutes