|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.
A one-dish recipe under 500 calories:
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.
- 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
- 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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