Gluten-Free Vegetable Lasagna

Recipes | | March 3, 2010 at 11:23 am
Photo by avlxyz.

Photo by avlxyz.

Want to taste the carbo-loaded delights of traditional Italian food without pasta’s simple carbs? Try complex carbohydrate rich vegetable lasagna. Layer by layer, this dish is full of vitamin C, beta-carotene, manganese, potassium and fiber. Buon Appetito!

What you need:

  • 3 eggs
  • 32 ounces ricotta or goat feta cheese
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 6 cloves minced garlic
  • 3 medium summer squash
  • 1 eggplant
  • 2  32-ounce cans tomato sauce
  • 1 bag of collard greens, kale, or spinach
  • 2 cans artichoke hearts
  • 1 jar kalamata olives

To get started:

Preheat oven to 350. In large bowl, beat eggs and stir in cheese. Add salt, pepper, thyme, oregano, and garlic. Slice squash and eggplant into ¼ inch strips.

To Assemble:

  1. Spread 1 cup of sauce on bottom of 13×9 baking dish.
  2. Layer strips of squash, cheese, and 1½ cups of sauce.
  3. Layer greens, artichokes, olives, 1 cup cheese, and 1½ cups sauce.
  4. Layer eggplant, 1½ cups sauce, and remaining cheese.
  5. Cover with foil and cook for 55 minutes. Uncover and top with basil. Cook additional 5 minutes. Let stand 15 minutes before cutting.

ChristineChristine M. Dionese L.Ac. specializes in integrative medicine, medical journalism and was the VP of marketing at WellWire LLC. Visit her wellness and lifestyle blog, Reaching Beyond Now.

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