#vegetablelasagna

Cheesy, gooey goodness layered up with fresh vegetables, pasta, tomato sauce and topped with basil. Gluten Free Vegetable Lasagna is the perfect Italian twist to your weeknight routine. You can make this ahead of time or freeze for an EASY weeknight dinner!

Enjoy this tasty and healthy turkey lasagna that is full of vegetables and lean protein. It's a comfort food that will fill you up without making you feel bad. Makes a great family dinner or meal prep food.

Ingredients: 1 lb lean ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup sliced mushrooms. 1 teaspoon olive oil. 1 24 oz jar marinara sauce. 9 whole wheat lasagna noodles, cooked. 2 cups part-skim ricotta cheese. 1/2 cup grated Parmesan cheese. 2 cups fresh spinach leaves. 1 cup shredded mozzarella cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Put in the mushrooms, bell pepper, onion, garlic, and zucchini. For about 5 to 7 minutes, or until soft, cook. Put turkey meat into the pan. For about 5 minutes, break it up with a spoon as it cooks until it turns brown. Add the marinara sauce and let it cook for 5 minutes. Add pepper and salt to taste. Put the ricotta cheese, Parmesan cheese, and spinach leaves in a different bowl. Put a small amount of the turkey mix in the bottom of a 9x13-inch baking dish. Put three lasagna noodles on top of it. Cover the noodles with half of the ricotta mixture. Then, put half of the turkey mixture on top of that. Repeat the layers, putting the turkey mixture on top at the end. Cover the top with a thin layer of mozzarella cheese. Put foil over it and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbling. After a few minutes, let it cool down before cutting it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Summer Vegetable Lasagna is a delightful way to enjoy the season's bounty. Packed with fresh zucchini, squash, bell peppers, and cherry tomatoes, it's light yet satisfying. Layers of cheesy goodness make it a comforting dish for any summer gathering.

Ingredients: 12 lasagna noodles. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 zucchinis, thinly sliced. 2 yellow squash, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup fresh spinach leaves. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Add zucchinis, yellow squash, and bell peppers. Cook until vegetables are tender. Stir in cherry tomatoes and spinach, cook until spinach is wilted. In a bowl, mix ricotta cheese, Parmesan cheese, and basil. Season with salt and pepper. In a 9x13-inch baking dish, spread a layer of vegetable mixture. Top with a layer of cooked lasagna noodles. Spread half of the ricotta mixture over the noodles, then sprinkle with mozzarella cheese. Repeat layers, ending with a layer of mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden. Let cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

A delicious and hearty gluten-free and dairy-free version of classic vegetable lasagna, packed with flavorful veggies and creamy dairy-free cheese.

Ingredients: 9 gluten-free lasagna noodles. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup mushrooms, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups dairy-free ricotta cheese. 1/2 cup dairy-free grated Parmesan cheese. 2 cups dairy-free mozzarella cheese, shredded. 3 cups marinara sauce. Fresh basil leaves for garnish optional.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put mushrooms, zucchini, and bell pepper in the pan. Make sure the vegetables are soft. Add salt, black pepper, dried oregano, and dried basil and mix well. Take it off the heat. Put dairy-free ricotta cheese, dairy-free Parmesan cheese, and half of the dairy-free mozzarella cheese in a bowl and mix them together. Put one cup of marinara sauce in the bottom of a 9x13-inch baking dish. Place three lasagna noodles on top of the sauce. Then add half of the vegetable mixture and half of the cheese mixture. Add more layers with the rest of the noodles, vegetables, and cheese mixture. Cover with the rest of the marinara sauce and cover with the rest of the mozzarella cheese. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbling. Wait a few minutes before cutting the lasagna. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 35 minutes

A delicious Paleo-friendly and gluten-free alternative to traditional lasagna, this Pizza Squash Noodle Lasagna Bake uses spiralized zucchini noodles as a low-carb and nutritious substitute for pasta. Packed with flavorful ground beef, marinara sauce, and veggies, it's a satisfying and healthy comfort food option.

Ingredients: 2 large zucchinis, spiralized into noodles. 1 pound ground beef. 1 cup Paleo-friendly marinara sauce. 1 cup sliced black olives. 1 cup sliced mushrooms. 1 cup diced bell peppers. 1 cup diced onions. 1 cup grated Paleo-friendly cheese e.g., dairy-free almond cheese. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set the oven temperature to 375F 190C. Heat the olive oil in a big skillet over medium heat. Add the ground beef and cook, breaking it up as it cooks, until it is browned. To the skillet, add the chopped onions, bell peppers, and mushrooms. Cook until they are soft. Add the garlic powder, dried basil, dried oregano, salt, and pepper and stir. Simmer for five minutes. Arrange half of the zucchini noodles in the bottom of a different baking dish. On top of the zucchini noodles, distribute half of the meat and vegetable mixture. Top with half of the chopped olives and grated Paleo-approved cheese. With the remaining meat mixture, cheese, olives, and zucchini noodles, repeat the layering process. Bake the baking dish for 25 to 30 minutes while covered with foil. After ten more minutes, or until the cheese is bubbling and golden brown, remove the foil and continue baking. Before serving, allow it to cool for a few minutes. Enjoy your Paleo Pizza Squash Noodle Lasagna Bake after slicing and serving!

Prep Time: 20 minutes

Cook Time: 40 minutes