Gluten Free Vegetarian Lasagna

Name: Gluten Free Vegetarian Lasagna
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 1 box (250 G) Catelli Gluten Free Lasagna; 1/2 yellow onion, diced; 2 garlic cloves, peeled and minced; 1/2 of 28 can oz crushed san marzano tomatoes; 1/2 tsp sugar; 1/2 tsp Dried basil; 1 tbsp fresh oregano; 2 firm, medium zucchini; 1 leek, cleaned and sliced (white parts only); 2 cups mushrooms, cleaned and sliced; 1 1/2 cups sundried tomatoes (dry pack, not in oil); 1 pkg frozen spinach, tahwed and drained; 3-4 cups fresh spinach; 2 cups fresh ricotta; 2 cups mozzarella, grated; 1/2 cup parmesan, grated; 1 cup provolone, sliced thin or grated; 1/2 cup smoked gouda; 1 tbsp Balsamic vinegar; Olive oil; salt and pepper

Comfort Food Family Friendly Most Popular Vegetarian Baking

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

45 minutes

Cook time

1 hours

Servings

6 servings

Catelli Gluten Free Lasagne

Ingredients

6 servings

1 box (250 G) Catelli Gluten Free Lasagna

1/2yellow onion, diced

2garlic cloves, peeled and minced

1/2 of 28 can ozcrushed san marzano tomatoes

1/2 tspsugar

1/2 tspDried basil

1 tbspfresh oregano

2firm, medium zucchini

1leek, cleaned and sliced (white parts only)

2 cupsmushrooms, cleaned and sliced

1 1/2 cupssundried tomatoes (dry pack, not in oil)

1 pkgfrozen spinach, tahwed and drained

3-4 cupsfresh spinach

2 cupsfresh ricotta

2 cupsmozzarella, grated

1/2 cupparmesan, grated

1 cupprovolone, sliced thin or grated

1/2 cupsmoked gouda

1 tbspBalsamic vinegar

Olive oil

salt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Add 1 tbsp oil to sauce pan over medium high heat. Add onion and sauté3-4 minutes. Toss in garlic and cook for one minute ensuring garlic doesn’t burn. Add crushed tomatoes, sugar, basil, and season with salt & pepper. Allow to simmer for minimum 15 minutes while you prepare other ingredients.

Step 2

Preheat the oven to 400F. Slice zucchini crosswise 1/4 inch thick. Set onto parchment lined baking sheet, drizzle on some olive oil, season with salt and pepper, and roast for 10 minutes. Remove and set aside to cool.

Step 3

In a sauce pan over medium high heat add 2 tbsp olive oil swirling around pan.Sauté your leeks for 2 minutes. Add mushrooms stirring regularly for 3-4 minutes. Season with salt and pepper, and let cook an additional 4-5 minutes. Turn off heat.

Step 4

Put sundried tomatoes in a bowl. Pour boiling water over just enough to cover. Let sit to soften for 3-4 minutes and drain. Mix 1 tbsp oil with 1 tbsp balsamic vinegar in a bowl. Add your softened tomatoes and stir. Marinate at room temperature for at least 20 minutes. Blend in mixer or with immersion blender until consistency is spreadable.

Step 5

Combine the ricotta with 1 cup mozzarella, the parmesan, and a pinch of salt & pepper.

Step 6

Mix together your fresh & frozen spinach in a bowl. Set aside.

Step 7

Spread half of the tomato sauce on the bottom of a 9×9 baking dish, and layer on your zucchini. Place4-5 of your noodles (breaking up to fit if necessary) on top and carefully spread on half of your ricotta mixture. Sprinkle on your fresh oregano, and top with your mushrooms and leeks. Lay down another layer of noodles. Spread on your sundried tomato mixture, top it with the rest of your ricotta, and finally your spinach. Add a layer of noodles. Spread the rest of your sauce over all the noodles evenly. Sprinkle on your mozzarella and provolone cheese. Finish with your smoked gouda evenly distributing.

Step 8

Cover the lasagna with greased parchment and wrap with foil. Bake for about 30 minutes, uncover and let cook another 15 minutes. Let stand for 15 minutes, cut and serve.