Veggie Packed Gluten Free Lasagna

veggie-packed-gluten-free-lasagna  

What do you make when you’re cooking for a vegetarian sister & a dad with acid reflux? A fabulous lasagna with broccoli, spinach & creamy white sauce (hold the tomatoes)!

  • The night before you intend to create this masterpiece, thaw a 10 oz. box of chopped spinach & a 10 oz. box of chopped broccoli in the refrigerator. Get a good night’s sleep.
  • The next day… start preparing your lasagna about 2 hours before supper.
  • Boil 9 gluten free lasagna noodles according to package directions.
  • While the noodles are cooking, make the white sauce.

By the time you’re done, you’ll have used every pot, pan & bowl in the kitchen. It’s totally worth it, this lasagna tastes amazing & might even be healthy for you. My kids took one look & refused to eat it. I made them try one bite & they gobbled it up!

sauce:

  • In a saucepan, melt 4 Tbsp butter on med-hi heat. toss in…
  • 1/3 cup chopped onion. (When I buy a bag of onions, I chop them all at once & store them in a plastic bag in the freezer. Just break off a chunk as you need it.)
  • 3 small cloves of garlic (mine came from the garden, so the cloves were small, but very potent!)
  • Cook until the onion softens a bit.
  • In a small bowl, mix 3 tablespoons white rice flour with 1 tablespoon cornstarch.
  • Whisk flours into butter & cook for about a minute. Keep whisking, don’t let it burn!
  • Whisk in 2 cups milk. Turn the heat down to med-low. Cook, stirring occasionally, until it gets smooth, creamy & thickened.

filling:

While the sauce & noodles are cooking, make the filling. In a large bowl, mix

  • 15 oz. ricotta cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt

veggies:

  • Peel & chop 2 carrots
  • squeeze the liquid from the spinach
  • keep the broccoli handy

Shred 8 oz mozzarella cheese (I ran out & used Colby Jack. Nobody complained.)

Now we are ready to put this whole mess together!

Heat the oven to 350.

layers:

  • Scoop 1/2 cup of the white sauce into a 9×13 baking pan.
  • lay 3 noodles in the pan
  • spread as best you can, 3/4 cup of the ricotta over the noodles
  • sprinkle 1/2 of the broccoli and 1 carrot on next
  • Pour 1 cup cream over the veggies, layer on 3 more noodles, 3/4 cup ricotta, half of the mozzarella half of the spinach, the other carrot
  • last 3 noodles, last of the ricotta
  • Sprinkle on what’s left of the broccoli & spinach. Pour on the rest of the white sauce.
  • Sprinkle on the rest of the mozzarella.
  • Cover with foil & bake for one hour.
  • Uncover & let it cool 15 minutes before cutting.

A great dish if you like to cook once & eat twice (leftovers). Tastes great with red wine, beer, vodka shots…

Veggie Packed Gluten Free Lasagna
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sauce
  1. In a saucepan, melt 4 Tbsp butter on med-hi heat. toss in...
  2. 1/3 cup chopped onion. (When I buy a bag of onions, I chop them all at once & store them in a plastic bag in the freezer. Just break off a chunk as you need it.)
  3. 3 small cloves of garlic (mine came from the garden, so the cloves were small, but very potent!)
  4. Cook until the onion softens a bit.
  5. In a small bowl, mix 3 tablespoons white rice flour with 1 tablespoon cornstarch.
  6. Whisk flours into butter & cook for about a minute. Keep whisking, don't let it burn!
  7. Whisk in 2 cups milk. Turn the heat down to med-low. Cook, stirring occasionally, until it gets smooth, creamy & thickened.
filling
  1. While the sauce & noodles are cooking, make the filling. In a large bowl, mix
  2. 15 oz. ricotta cheese
  3. 1 egg
  4. 1 teaspoon Italian seasoning
  5. 1/2 teaspoon salt
veggies
  1. Peel & chop 2 carrots
  2. squeeze the liquid from the spinach
  3. keep the broccoli handy
  4. Shred 8 oz mozzarella cheese (I ran out & used Colby Jack. Nobody complained.)
Instructions
  1. Heat the oven to 350
  2. Scoop 1/2 cup of the white sauce into a 9x13 baking pan
  3. lay 3 noodles in the pan
  4. spread as best you can, 3/4 cup of the ricotta over the noodles
  5. sprinkle 1/2 of the broccoli and 1 carrot on next
  6. Pour 1 cup cream over the veggies
  7. layer on 3 more noodles
  8. layer on 3/4 cup ricotta, half of the mozzarella half of the spinach, the other carrot
  9. last 3 noodles
  10. last of the ricotta
  11. Sprinkle on what's left of the broccoli & spinach
  12. Pour on the rest of the white sauce
  13. Sprinkle on the rest of the mozzarella
  14. Cover with foil & bake for one hour
  15. Uncover & let it cool 15 minutes before cutting
Break O' Day Farm http://breakodayfarm.com/
Posted in Gluten Free Recipes, Main Dish, Vegetarian.