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Vegetarian Lasagna - Gluten Free Recipe

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This recipe for Vegetarian Lasagna - Gluten Free is from Luke & Kayleigh, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
This is a vegetarian lasagna but also can be done with beef its a favourite with those who can't have gluten.

3 zucchini (Courgette) sliced lengthwise
1 onion chopped
Garlic to taste
1lb Mushrooms chopped
2 tbls of tomato paste
1 28oz can of diced tomatoes
1lb Mozzarella cheese
1 tub Ricotta
Parmesan cheese
1egg
Other ingredients like red, green, yellow peppers or carrots, beef for those who want meat etc can be added

Directions:
Directions:
1.Fry onion and garlic till soft
2. Add mushrooms cook till soft
3. Add tomato paste and tin tomatoes cook on low heat for 30 mins

4. Meanwhile since the zuchini is quite watery you need to pan fry slightly with salt to get rid of some of the water pat dry on a paper towel

Start to layers
5. Put a little sauce in the 8x13 dish then layer of zuchini
6. next mix Ricotta with egg and Parmesan put on top of zuchini, next sauce, then zuchini
Ps
You can layer as much as the ingredients allow if you want a bigger lasagne you just add more ingredients
7. Finally top with mozzarella

8. Bake at 375 covered with foil for 30min uncover and bake another 30mins to dry up excess liquid
9. when finished let stand for 10mins before serving

Personal Notes:
Personal Notes:
Hi Luke and Kayleigh, I know it seems alot of fiddling but its worth it. Enjoy! We are looking forward to our visit and meeting you Kayleigh.
All our love Pete and Jackie

 

 

 

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