Sunday, August 28, 2011

Fresh Vegetable from the garden Gluten Free Lasagna

Gluten Free Rice Pasta Lasagne with Homegrown Garden Fresh Veggies

9 Gluten Free Lasagne Noodles (boiled and drained) Tinkyada Brown Rice Noodles

2 tsp minced garlic

1/2 Cup diced onion

8 - 12 oz or more of Shredded Mozzarella Cheese

1 container Ricotta Cheese

1/2 Cup Shredded Parmesan Cheese (probably way more than 1/2 cup)

2 Cups Eggplant peeled and diced. I used 3 small Listada de Gandia Eggplant

1/2 Chopped carrot

1 jar marinara sauce

2 red or yellow sweet peppers. I used a lovely Doux de Espagne and an Orange sweet bell

1 Tbsp Extra Virgin Olive Oil (more or less, usually more)

1 small peeled and diced zucchini

1/2 tsp oregano leaves

1/2 tsp basil leaves

2 eggs well beaten

Basic Instruction:

Cook the pasta and drain.

Heat Olive oil in a large nonstick skillet. Saute Garlic, Eggplant, Carrot, Zucchini and Onions until tender - about 5 minutes. Add Sweet Peppers, Oregano, Basil leaves and salt and pepper to taste. Set aside.

In a small bowl, mix ricotta and 2 beaten eggs until smooth.

In an ungreased baking dish (I use a 9 x 13 glass pyrex), pour 1/3 marinara onto the bottom of the pan. Place 3 lasagne sheets on top of sauce. Top with 1/2 veggie mixture, half the ricotta mixture, half the mozzarella and then half the Parmesan over the top. (truth be told, I don't measure the mozzarella or the parm, I eyeball it.)

Repeat the next layer... 1/3 sauce, 3 lasagne sheets, 1/2 veggie mixture, remaining ricotta mixture and mozzarella cheese and some parmesan. Now, Top with remaining 3 lasagne sheets, marinara sauce, and top with parmesan cheese. ( I may sprinkle some mozzarella too).

Bake for 30 minutes at 375 degrees. (I never cover mine and it never over-browns.)

Enjoy with some crusty Italian bread and Red Wine. :)

You're welcome..

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