Sunday, April 27, 2014

Easy Lasagna (Gluten Free)

I almost feel bad posting this as a recipe, it is so easy, delicious and healthy!

Going gluten free means saying no to a lot of my former favorite foods. And to be honest, I don't necessarily even want to eat them if the gluten free version is highly processed or with compromised ingredients. Swapping veggies for the gluten ingredient is the perfect solution!

Gluten Free Zucchini Lasagna

3 medium zucchini (or more/large size if making a bigger batch for more people)
favorite homemade spaghetti sauce or organic store bought variety (I haven't made my own yet...)
favorite cheeses (I used Parmesan, mozzarella, sharp cheddar, Monterrey Jack)
spices- garlic, onion
herbs- parsley, oregano
optional- any other veggies- spinach, yellow zucchini, etc.

Wash and peel zucchini. Slice thinly, I use the Pampered Chef Simple Slicer and it works great on setting 2.

Layer sauce, zucchini, sauce, onion/garlic, cheeses, zucchini, sauce, onion/garlic, cheeses until all are used up. I used a 9x13 glass dish. Make sure the top layer of cheese is nice and thick and sprinkle herbs on top.

Bake at 350 for 30-45 minutes until very bubbly.

The two times I have made this I was able to eat a LOT , definitely more than I would if it were noodles, so keep that in mind when making it :)

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