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| GF, vegetarian, sugar-free lasagna |
Sometimes called Christmas Lasagna for its tomato red and spinach green colors, this lasagna is a mega-hit at our house. And we've never had a guest who didn't love it, too. Most kids like pasta and melted cheese, so it's a good way to introduce some fresh vegetables into their diet without getting a lot of complaints.
If you are a health-conscious, weight-conscious, sugar-conscious, vegetarian, gluten-free or dairy-wary eater...
who can tolerate goat- or sheep-milk products, this is the recipe for you. It's definitely a comfort food to carry you through the dregs of winter while bolstering your immune system at the same time.
This lasagna keeps well in the refrigerator and only tastes better as it ages. Chef Dennis loves the fabulous fresh Montchevre goat cheese he puts in ~ along with Pecorino Romano (grated sheep cheese) and goat mozzarella.
Ingredients:
- 1 pkg. Tinkyada Pasta Joy brown rice lasagna noodles
- 2 medium zucchini, quartered lengthwise and sliced thin
- 6 cloves fresh garlic, minced
- 7 large mushrooms, sliced thin
- 1 pkg. fresh spinach, washed and dried (We use a salad spinner.)
- 1 small onion, sliced
- 2 free-range eggs, at room temperature
- 6 oz. goat mozzarella cheese, grated
- 6 oz. Montchevre fresh goat cheese, crumbled
- 6 oz. Pecorino Romano sheep cheese, grated
- 36 oz. unsweetened marinara sauce (We use Rao's. If you make your own, that's great!)
- 1 T. olive oil
Directions:
- Preheat oven to 350 degrees.
- Cook lasagna noodles less than time specified on the package, till flexible but still firm.
- Rinse pasta with cold water, separate and lie flat on aluminum foil.
- In a large fry pan, saute onion over medium heat for 3 minutes; add garlic and mushrooms and continue cooking for another 3 minutes; add zucchini pieces and cook until slightly softened.
- Beat eggs; add mozzarella, 4 oz. Montchevre, 3 oz. Pecorino Romano and mix.
- In a 9 x 13 in. baking dish, spread a thin layer of marinara sauce and cover with 4 overlapping strips of pasta. Spread 1/2 the sauteed vegetables on the pasta followed by 1/2 the egg-and-cheese mixture, 1/2 the spinach and then more sauce to cover.
- Top with remaining pasta, sauce and the reserved 2 oz. of Montchevre and 3 oz. of Pecorino Romano.
- Add the next layer: pasta, vegetables, egg and cheese, and rest of spinach, plus more sauce to cover.
- Bake 30 to 40 minutes, till cheese is bubbly and slightly browned.
- After removing from oven, allow to sit for about half an hour to allow the lasagna to set firmly.
Calories: 480 per serving
Healthy Whole-Food Diet:
Make sugar-free, low-fat, low-sodium, low-calorie, gluten-free, wheat-free, lactose-free or low-carb meals and treats from real foods ~ and keep your whole family healthy!
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