Light & Luscious Lasagna
Author: Bernadette Kathryn, LMT IHLC
Cuisine: Italian
- Homemade Bolognese Sauce (recipe coming - stay tuned!)
- GF - Brown Rice Lasagna noodles
- Large Sweet Onions
- Organic Carrots
- Organic Celery
- Organic Mushrooms
- Organic Zucchini
- Organic Spinach
- Organic Red Peppers
- Organic Parsley
- Organic Oregano
- Organic Basil
- Ricotta Cheese
- Goat Cheese, softened
- Parmesan Cheese
- Pastured Egg
- Nutmeg
- Preheat the oven to 350•
- Make Bolognese Sauce
- Cook GF noodles according to package -- or -- what I do is soak them in boiling water for half the time indicated on the package, they will continue to cook in the oven and that way you are guaranteed an al dente noodle when the lasagna is cooked.
- Roast all of your vegetables, cool & pulse chop in food processor
- Mix your ricotta cheese, goat cheese, and egg
- Add -- herbs to the cheese mixture with nutmeg
- Begin the Assembly
- *** I only use 1 noodle per serving, cut in half and bake individual servings in small loaf pans
- put a little sauce on the bottom of the pan
- add ½ noodle
- layer more sauce, vegetables, cheese, sauce, noodle, and repeat
- top with grated parmesan cheese
- bake for 45 minutes covered
- uncover and continue to bake for 15 minutes
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/light-lasagna/
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