Wednesday, January 15, 2014

Veggie-rific Gluten-Free Lasagna

This past Christmas season my MIL decided to get away from a traditional Christmas menu and try something new.  She decided to make a Veggie-rific Noodle-Free Lasagna she got from Hungry Girl. It was a huge hit with the family! My kid's loved it so much I had to make it at home. This is my version of the recipe, using tips and tricks from making it a few times and from my MIL. If you eat gluten (Like my family) do not let the Gluten-free aspect of this dish scare you. It is still amazing and has no GF substitutes that some people do not enjoy, just sliced veggies instead of noodles.

Prep time: 1 hour (including cooking veggies)
Cook time: 30 min (in the oven)
Servings: 6-8

3 medium zucchini
1 large portabella mushroom
1 medium eggplant (Make sure it is small enough to use with your slicer if you are using one)
2 cups canned crushed tomatoes with basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning
1 (20-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry
2 tablespoons liquid egg substitute
1 cup ricotta cheese
1/4 teaspoon salt
Dash ground nutmeg
1 cup ground-beef-style soy crumbles, thawed from frozen (if you prefer you can use real ground-beef, just cook it before you add to the dish)
1 1/2 cup shredded part-skim mozzarella cheese
Parmesan-style grated cheese

1.Cut the ends off the zucchini and eggplants. Using a mandolin slicer, slice all the veggies thinly.

2. Cook the veggies on medium-high heat for about 2 min on each side until softened. (This step takes the longest. I had my husband cook the veggies while I assembled everything else. If you can work together you can shave about 20 min off the prep time of this dish)

3. Place the cooked veggies on a paper towel lined plate as you cook them. This will help absorb the extra moister and keep your lasagna from being runny.

4.Preheat oven to 425F.  Mix the crushed tomatoes, garlic powder, onion powder, and Italian seasoning in a large bowl.

5. In another bowl, mix the spinach, egg substitute, ricotta cheese, salt, and nutmeg. (Make sure the spinach is as dry as you can get it so your lasagna is not runny)

6. Evenly coat the bottom of an 9X13 pan with HALF of the tomato mix.

7. Evenly layer HALF of the eggplant over the tomato mix.

8. Evenly layer HALF of the zucchini over the eggplant in the opposite direction (see pics above).

9. Evenly layer HALF of the mushroom over the zucchini.

10. Spread HALF of the spinach mixture evenly over the veggies and top with ground-beef-style soy crumbles (If you use real ground-beef: make sure it is fully cooked and patted as dry as possible)

11. Layer the rest of the veggies going in the opposite direction than last time. (See eggplant picture from above)

12.Evenly cover with the remainder of the spinach mixture. Evenly cover the spinach mixture with the remainder of the tomato mixture. Top with cheese. (You can add more or less cheese to accommodate your taste). The layers should look like this:

Tomato Mix
Spinach Mix
Ground-beef style crumbles
Spinach Mix
Tomato Mix

13. Cook in preheated oven at 425F for approximately 30 min, until the lasagna is hot and mozzarella cheese is golden brown. Allow to cool slightly and enjoy!

We prepared this one night when some of Rosey Posey's friends were over. Her best friend, KK, mentioned how good it was, and Bubee even asked for seconds!! Even though this is a noodle free recipe it is still amazing.

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1 comment:

  1. Visiting via the SITS link up and this looks awesome! Want a mandolin so badly to make cool things like this!


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