Gluten Free Meat and Veggie Lasagna

Submitted by Alisha M.

"A combination of other recipes to make what my family need and likes. This lasagna has multiple vegetables but still includes a traditional pound of ground meat. The cans of tomato products and Italian seasoning can be replaced with 2 jars sauce of choice if desired."

 

• Ready In: 1hr 1min
• Ingredients: 22
• Serves: 10

ingredients

• 1 onion
• 5 garlic cloves
• 1 zucchini
• 1 bell pepper
• 2 tablespoons olive oil
• 1 cup dried red lentils
• 8 ounces tomato paste
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) box barilla oven ready gluten free lasagna noodles
• 16 ounces ricotta cheese
• 5 ounces fresh Baby Spinach
• 1⁄4 cup parmesan cheese
• 2 large eggs
• 1 tablespoon italian sausage seasoning (penzey's)
• 1 teaspoon italian seasoning
• 2 teaspoons oregano
• 1 tablespoon champaign vinegar (or any wine vinegar)
• 10 leaves fresh basil
• 1 large spring fresh rosemary
• 1 tablespoon salt
• 4 cups minimum shredded mozzarella cheese (more to taste)

directions

1. Cook lentils according to package directions.
2. Chop onion and bell pepper, and shred zucchini.
3. Place 2 T Olive oil in large deep pan and heat on medium.
4. Add Onion and zucchini to heated pan, cook for about 4 minutes.
5. Press garlic into skillet mixture and stir allowing to cook approx 1 more minute.
6. Set vegetables aside and in the same pan brown the ground beef.
7. While the beef is browning, add the cooked lentils to the sauteed veggie mix.
8. When the meat is brown add the cans of tomato paste, diced tomatoes, tomato sauce, Italian sausage seasoning, Italian seasoning, oregano, and salt.
9. Stir the veggie mixture back into the pan and turn heat to low. Cook 30 minutes stirring occasionally.
10. While the sauce is simmering, make the ricotta mixture. Fine chop the spinach leaves. Remove the rosemary leaves from the stalk. Place spinach, rosemary, eggs, ricotta, and parmesan in a medium/large bowl and stir to combine. Refrigerate until ready to use.
11. When the sauce has finished cooking, add champaign vinegar and remove from heat. Adjust seasoning to taste. Preheat oven to 425 degrees.
12. Fine chop basil leaves.
13. Place 2 cups tomato sauce in the bottom of a 13x9 baking pan. Top with 4 lasagna noodles and if desired, break up 1-2 more noodles so they will fit the pan (we found a 3 layer lasagna to be better as the top layer of noodles didn't cook very well).
14. Spread 1/3 of the ricotta mixture on top of the noodles.
15. Top with desired amount of mozzarella then sprinkle 1/4 of the chopped basil.
16. Repeat the last 3 steps twice. Saving the last 1/4 of basil until after the lasagna has baked.
17. Cover the lasagna pan with foil and bake for 50 minutes.
18. Remove from oven and prior to serving sprinkle the last of the fresh basil on top.