Gluten Free Meat And Veggie Lasagna Recipes

Steps:

• Cook lentils according to package directions.
• Chop onion and bell pepper, and shred zucchini.
• Place 2 T Olive oil in large deep pan and heat on medium.
• Add Onion and zucchini to heated pan, cook for about 4 minutes.
• Press garlic into skillet mixture and stir allowing to cook approx 1 more minute.
• Set vegetables aside and in the same pan brown the ground beef.
• While the beef is browning, add the cooked lentils to the sauteed veggie mix.
• When the meat is brown add the cans of tomato paste, diced tomatoes, tomato sauce, Italian sausage seasoning, Italian seasoning, oregano, and salt.
• Stir the veggie mixture back into the pan and turn heat to low. Cook 30 minutes stirring occasionally.
• 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.
• When the sauce has finished cooking, add champaign vinegar and remove from heat. Adjust seasoning to taste. Preheat oven to 425 degrees.
• Fine chop basil leaves.
• 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).
• Spread 1/3 of the ricotta mixture on top of the noodles.
• Top with desired amount of mozzarella then sprinkle 1/4 of the chopped basil.
• Repeat the last 3 steps twice. Saving the last 1/4 of basil until after the lasagna has baked.
• Cover the lasagna pan with foil and bake for 50 minutes.
• Remove from oven and prior to serving sprinkle the last of the fresh basil on top.