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Gluten-Free Veggie Lasagna Recipe

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This recipe for Gluten-Free Veggie Lasagna, by , is from Serenity Family Cookbook, 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!

Linda Kleven


1 - 16oz. pkg. GF lasagna noodles
1 lb. fresh mushrooms, sliced
c. chopped bell peppers (red or green)
1 zucchini
c. chopped onion
3 cloves garlic
2 Tbsp. olive oil (extra-virgin)
(2) 26 oz. jars of pasta sauce (Prego is one brand)
1 tsp. dried basil (in freezer cubes)
1 - 15oz. container ricotta cheese (can use cottage cheese)
4 c. shredded mozzarella
2 eggs
c. grated Parmesan cheese

1. Cook noodles for 10 minutes. Rinse in cold water and drain.

2. In large saucepan, cook and stir mushrooms, green or red peppers, onion, and garlic. Stir in pasta sauce and basil cubes. Bring to boil, then decrease heat and simmer for 15 minutes.

3. Mix together Ricotta, 2 c. of the mozzarella, and eggs. (If desired, add 2 c. of spinach--frozen and thawed).

4. Preheat oven to 350 F. Spread 1 c. of tomato sauce in bottom of greased 9x13" pan. Layer each of lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Keep layering and top with remaining 2 c. of mozzarella cheese.

5. Bake uncovered for 40 minutes. Let stand for 15 minutes before serving.

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