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Ingredients (4-5 serves) :
1 1/2 tbsp olive oil
1 medium onion, chopped
1 medium zucchini, chopped
1 medium eggplant, cut into chunks
2 cups chopped mushrooms
2 cups chopped cherry or grape tomatoes
4 cloves garlic, minced
1 tsp salt
1/4 tsp red pepper flakes
1/2 tsp italian seasoning (or oregano, thyme, basil, mix)
1 large jar passata sauce
Package of 12 uncooked gluten free lasagna noodles
1.5 cup ricotta cheese
Fresh chopped basil, for serving
Set a large skillet over medium heat. Add in the olive oil. When hot, cook the onion in the oil for 2 to 3 minutes, until it starts to soften. Add in the zucchini, squash, eggplant, mushrooms and cook for about 7 minutes. Stir in tomatoes, garlic, salt, red pepper flakes and Italian seasoning and saute a couple more minutes until the veggies are just tender. Remove from the heat, taste and season with additional salt and red pepper flakes if needed.
Spread 1 1/2 cups of the tomato sauce in the bottom of your slow cooker. Top with a layer of three lasagna noodles, breaking them as needed to fit. Using a slotted spoon, top with 1/3 of the vegetable mixture, then 1 cup of the ricotta cheese and 1 cup of sauce. Repeat this process again twice -- noodles, vegetables, cheese and then sauce. End with a final layer of noodles and the remaining sauce. Cover and cook on low for about 3 1/2 to 4 hours, until the noodles are cooked through. Be sure not to overcook so the lasagna doesn’t burn or get too mushy.
Turn off the slow cooker and let sit uncovered for 15 minutes before serving to let the lasagna set. Sprinkle the top with fresh basil before serving.
** For males or physically active females, add an additional 1/2 serve.