Gluten-free, meatless lasagna that doesn't suck

I didn’t have high hopes for this one but was pleasantly surprised. You couldn’t even tell the noodles were gluten-free. Next time I’d add some ground pork but honestly this is delicious without any meat in it. Use whatever leftover veggies you have in your fridge that were already cooked - I had grilled zucchini and then quickly sauteed some peppers, onion, and garlic to add more. If you use one box of noodles you’ll have a thinner lasagna, but if you use 2 you’ll have a thicker lasagna so it’s up to you. Note: Since the noodles are no-boil make sure you cover every surface with tomato sauce otherwise they’ll dry out.

Ingredients

• 1 8 oz ball Bel Gioioso mozzerella, torn into small pieces

• 1/2 (15 oz) container ricotta cheese

• Few tablespoons of pesto if you have it

• 1 cup parmesan

• 1 egg

• 1 box Barilla gluten-free noodles (or 1.5 boxes - read notes above)

• 1 jar tomato sauce

• 4 zucchini, thinly sliced long and grilled

• 1 red pepper, grilled

• 1 onion, diced

• 4 cloves garlic

• basil or parsley to garnish

What To Do

Preheat oven to 425*.

Combine ricotta, egg, and parmesan.

Heat some oil over a pan on medium heat and saute garlic for 30 seconds then add onion and red pepper and cook until soft - about 5-7 minutes. Set aside.

In a 8x11” pan, spread about 1/3 tomato sauce and some dabs of pesto in a thin layer on the bottom. Add noodles (about 4) in one layer then top with more sauce, sprinkle about 1/3 the ricotta and 1/3 the mozzarella throughout then add 1/3 the veggies. Keep repeating with noodles, then sauce then veggies and cheese.

Cover with foil and bake for 40 minutes. Remove foil then bake for another 15-20. Let rest for about 10 minutes before serving. Garnish with basil or parsley.