Gluten-Free Vegetarian Lasagna

Step 1

Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.

Step 2

Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.

Step 3

Preheat an oven to 350 degrees.

Step 4

In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.

Step 5

Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the Marinara on the bottom.

Step 6

Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.

Step 7

Spread ⅓ of the remaining marinara and repeat the layers.

Step 8

End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.