Gluten-Free Veggie Lasagna

I'm not a big fan of recipes where you have to be precise with measurements.  This is roughly based on a recipe I used pre-Celiac days.

Gluten-Free Veggie Lasagna 

Sauce 
Splash of olive oil
A bunch of sliced mushrooms
One green pepper
One small red pepper
One small yellow pepper
One medium zucchini 
Jar of pasta sauce
Jar of salsa 


Cheese Mixture
One egg white
Container of ricotta cheese
1/2 cup grated parmesan cheese 


Other
About 10 oven-ready lasagna noodles
1 1/2 cups mozzarella cheese, grated
1/4 cup grated parmesan cheese 


Directions
Heat large pot with oil.  Add the veggies and saute until soft.


Add pasta sauce and salsa to pot and simmer for about three minutes, stirring often.  Remove from heat.


Mix egg white, ricotta cheese and 1/2 cup of parmesan cheese in medium bowl.


In a medium-large sized lasagna pan, assemble in the following layers: 


(starting at the bottom)
1/3 cup sauce
Half lasagna noodles
1/2 cheese mixture
1/2 remaining sauce
1/2 mozzarella cheese
Half lasagna noodles
1/2 cheese mixture
Remaining sauce
Remaining mozzarella cheese
Parmesan cheese
(top of lasagna) 


Cover with aluminum foil and bake at 350*F for about 45 minutes.   


Uncover and bake for an additional 10 to 15 minutes.  


Let stand for 10 minutes before serving.


Serves 6-10.

 As you can probably tell, I am a firm believer that there is no such thing as too much cheese!

I am proud to say that this lasagna passed the "Dad test" - my dad is not vegetarian OR gluten-free but he said he liked it.  "It doesn't taste like it's missing meat or gluten."

Of course you can use any veggies you prefer.  Broccoli and spinach would work well!

The trick is to use lasagna noodles that don't need to be pre-cooked - I used Rizopia.


I used Classico Four Cheese pasta sauce - according to the website, all Classico sauces are gluten-free!  Tostitos Mild Salsa is on the Canadian Frito Lay gluten-free list.

And most cheeses should be gluten-free. (Thankfully!)

Bon Appetit!