Fool Proof Lasagna (GF, Vegan)

I have always wanted to master a lasagna recipe that left me feeling satisfied rather than bloated. While at Whole Foods the other week, I stumbled upon lentil and brown rice lasagna noodles and had to give it a try. See below for my take on gluten free and vegan lasagna, enjoy!

Ingredients -

• 1 Package of Whole Foods Lentil/Brown Rice Lasagna Noodles (I used 3/4 of the package - you can use the full box depending on size of dish)

• 1 jar of tomato sauce of choice, I used brand “Fody” Low Fodmap Marinara, my other favorite is Rao’s

• 1/2 package of almond ricotta cheese, I used brand “Mykonos” dairy, if you tolerate dairy feel free to use cheese of choice

• 3 organic zucchini, slides horizontal and thin

• Fresh basil to top

• Optional - 1 can of chopped tomatoes (if you only have 1/2 of a jar of sauce, you can use 1/2 can of chopped tomatoes to sub for remainder of sauce)

• Optional - add other sliced veggies and/or hearts of palm lasagna noodles for extra fiber, vitamins and minerals

Instructions -

• Chop zucchini thin to layer on top of noodles

• Thinly layer bottom of baking dish with sauce of choice

• Once sauce is layered, you will layer the following; row of noodles, sauce, zucchini, sauce, cheese, noodles, sauce, zucchini, sauce, cheese etc. until the dish is full

• IF your sauce is very thick and lacks liquid, you can add a thin layer of water with each noodle layer to ensure the noodles have enough liquid to cook in

• On the top layer, add dollops of cheese

• Cook on 425 for 30 minutes tightly covered with tin foil to ensure the lasagna does not harden

• After the 30 minutes, take off the foil and cook for another 10-15 minutes uncovered

• Once done, top with fresh chopped basil, enjoy!

In good health,

Morgan

Pictured is the raw lasagna prior to going in the oven

TPW tip - add basil after (this basil burnt in the oven and I added new basil once done)

The final product!