Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten
Lasagna Silvia
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 18 Points
Cuisine
- Mediterranean
- Italian
- European
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 medium sweet onion finely chopped
- 4 tablespoons virgin olive oil
- 8 ounces portabella mushroom sliced
- 2 tablespoons butter
- 16 ounces frozen spinach thawed and drained well
- 3 zucchini
- 30 ounces ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1/2 cup grated parmesan
- 1 quart Pacific Natural Foods Organic Creamy Tomato Soup
Instructions
Coat a 9X12 Lasagna pan with non stick spray
Drain ricotta cheese in a sieve while preparing onions and mushrooms.
On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.
Transfer to large mixing bowl.
Beat the two eggs and mix with the ricotta cheese.
Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
Thinly slice 3 zucchini lengthwise to create noodles.
Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
Sprinkle with 1/4 of the mozzarella cheese.
Repeat the layers two more times.
Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
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