We do eat gluten in our house, but a lot of my friends and my kid’s friends do not, so I wanted to have a recipe for something we could all enjoy. I found gluten free rice pasta by a company called DeBole’s at our store and honestly I cannot tell the difference. I only buy oven ready lasagna noodles, and DeBole’s came through. Does anybody boil lasagna noodles first these days? I would never make the dish.
1 box gluten free lasagna, oven ready
2 jars marinara sauce, or 4-6 cups of homemade sauce
2T olive oil
1 large zucchini, sliced
1 large squash, sliced
5-6 portobello mushrooms, chopped
1 onion, chopped
1 red pepper, chopped
2 c fresh spinach
1 1/2 large cartons cottage cheese
3/4 c parmesan cheese
1/4 jar pesto (small jar)
8 0z mozzarella
Place olive oil in a skillet and heat it up. Add the sliced and chopped vegetables and allow to cook 5-10 minutes, enough to become soft. Set aside.
Mix together the cottage cheese, parmesan, eggs and pesto in a large bowl. Set aside.
Pour 1/4 jar of marinara sauce into 9×13 pan. Place one layer of noodles over the sauce. Pour 1/2 of the cheese mixture onto the sauce and spread over the whole pan. Scatter 1/2 of the cooked vegetables over the cheese mixture. Top with all the spinach. Repeat layers, ending with vegetables on top. Pour the second jar of marinara sauce over the top and spread it to seal the whole pan. Top with the mozzarella and any remaining parmesan cheese.
Refrigerate for up to 2 days and bake covered at 350 degrees for 45 minutes, then uncovered for 30 minutes. If baking immediately, reduce uncovered time to 15 minutes. Allow to set for 10-15 minutes before serving.