Gluten-free vegetable lasgana

Lasagna isn’t an exotic dish for most of us, but when you’re GF it can be because not all noodles are created equal.

Ingredients:

• GF lasagna noodles
• 1 large onion
• 2 garlic cloves, finely chopped
• 1 carrot
• 1 head of cauliflower
• 1 egg
• fresh basil, finely chopped
• fresh or frozen chopped spinach
• 16oz container of ricotta cheese
• 8oz mozzarella
• Parmesan Reggiano
• your favorite tomato sauce
• onion & garlic powder, salt & black pepper, oregano

Instructions:

Get a large skillet over medium heat with a splash of EVOO. Finely chop the onion and carrot and add to the skillet. Chop the cauliflower into small pieces and add. Stir fairly frequently, Season with S&P. The goal it to cook the cauliflower so as to remove the water. When it’s done or nearly done, add the garlic. Cook for a few more minutes then remove from heat and let it cool. In a large mixing bowl, combine the ricotta, egg, basil, spinach, and cooled vegetable mixture.  Boil the GF noodles so they are al dente, GF noodles are very easy to over-cook. Pay attention.

Get the oven going to 350. I like to use Victoria marinara jarred sauce when not making my own. Coat the bottom of a 16×9 baking dish with sauce and add a layer of noodles and a light sprinkling of parm and mozzarella. Put the pan in the oven to melt the cheese in order to “glue” everything together, about 3 minutes.  Remove the pan and add a layer of the vege/cheese mixture and repeat. You should end up with a top layer of noodles on which you add a thin sauce layer and finalize with shredded mozzarella. Bake to your ideal doneness, generally 45 minutes to an hour. Let the finished lasagna stand for 30 minutes so its easy to portion and serve.  Plate portions with over sauce and top with parm and red pepper flakes.