Garden Harvest Gluten-Free Vegetable Lasagna

Ingredients

Vegetables and Filling

• 2 count heirloom tomatoes
• 2 count onions
• 2 count roasted zucchini
• 1 cups mushrooms
• 1 cups fresh basil
• 15 oz ricotta cheese
• 16 oz mozzarella cheese

Pantry and Pasta

• 12 oz gluten-free lasagna noodles
• 20 oz pasta sauce

Instructions

1. Preheat your oven to 375°F.
2. Dice the heirloom tomatoes and onions.
3. Chop the roasted zucchini and the seared mushrooms into bite-sized pieces. Cook ahead of time on stove top or in oven with salt, pepper, oregano, olive oil, basil, garlic powder.
4. Combine the onions, chopped tomatoes, zucchini, mushrooms, and fresh basil in a bowl to create your vegetable filling.
5. Spread a thin layer of pasta sauce on the bottom of a 9x13 baking dish.
6. Place a layer of gluten-free lasagna noodles over the sauce, using them sparingly to keep the dish light.
7. Spread a layer of ricotta cheese over the noodles, followed by a portion of the vegetable mixture and a sprinkle of mozzarella.
8. Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
9. Bake for 50 minutes.
10. Let the lasagna rest for 10 minutes before slicing to ensure the layers set properly.

Notes

Use little of the noodles