Lasagna

I still had zucchinis left after making Handvo. I wanted to make something which my daughter would love to eat and can take to school for lunch. Hence, I  prepared  lasagna. I am not  very much of a lasagna fan  because it is high in calories with all that cheese. But have to do it sometime for those lovely family dinners.

This recipe is vegetarian though cheesy but very tasty. Even the picky eaters would love it and eat vegetables in it. I have roasted the vegetables in oven. I did two trays of vegetables as I had 2 zucchinis to be used. I froze one tray.  Usually I divide the vegetable mixture between wheat  lasagna strips and gluten free lasagna strips. But today we all  ate gluten free Lasagna. There were no complaints. My daughter actually likes Brown rice pasta over wheat.  You don't have to be gluten free or vegetarian to enjoy this.

ROASTED VEGETABLE LASAGNA


Ingredients: 8 gluten free lasagna strips,1zuchini,1 carrot, 8 large mushrooms, 3/4 cup ricotta cheese, Parmesan & Romano  pasta sauce, 1tsp oregano, 1/2 tsp of garlic powder, salt and pepper to taste, olive oil for the vegetables, shredded part skim mozzarella cheese, cooking spray


 Method: Boil Gf lasagna strips as per the directions on the box . Line a 15"x10"x1" with aluminum foil. Preheat oven at 400 degrees F. Cut zucchini lengthwise  and then cut 1/4" slices out of that. Cut carrot into round slices slightly thinner than zucchini. Toss the vegetables with olive oil and salt. Spread it on the prepared tray and roast uncovered.
Cut thin slices of mushrooms as well and mix with other vegetables after 10 minutes. Let it bake till the edges are browned.

Transfer to a  bowl. Season with black pepper and garlic powder. Combine ricotta, salt, pepper and oregano in a small bowl.

Spoon a thin layer of pasta sauce into the bottom of 10x6.5" baking dish coated with cooking spray. Lay 2 cooked  lasagna strips over it. Top with pasta sauce and half of the roasted vegetables.

Top with  another lasagna strips and spread ricotta mixture.

Repeat the layering of lasagna strips, pasta sauce and the remaining roasted vegetables. End with lasagna strips  and pasta sauce. Sprinkle with mozzarella. Press down lightly.

Spray the foil (for covering) with cooking spray and cover the baking dish. Bake at 375 degrees for 35 -40 minutes. Uncover and bake an additional 10 minutes. Broil for couple of minutes until golden brown. Remove from oven and allow to sit for 15 minutes covered with foil. Uncover and absolute gorgeous lasagna would welcome you.

Dig into it. Keep the left over for lunch if there is any. It would taste even better.