Gluten-Free Tri Color Vegetarian Lasagna- To make those weeknight dinners a whole lot easier

If you are like me, this is the crunch week of holiday time planning and fun.

We have 3 December birthdays in our nuclear family  of 4, and 3 others in the extended one. Lots of shopping, wrapping and mailing have happened this week

Gluten Free Vegetable Lasagna

Gluten-free Vegetable Lasagna

Oh, and for two of them, it’s the Golden Birthday, which means the girls birthdate and their age match this year.  The party decorations will be quite lovely.

Thanks goodness for once I didn’t have to mail presents to Iraq.  Uncle Joe is home. Yipee!

It’s the time for Orchestra Concerts at the middle school, The Monologue Project, Regional Climbing competitions for all those powerful children in the YMCA team, and all those wonderful once a year Holiday events like the horse drawn carriage rides, Port Festival and craft fairs.  It is also one of my busiest times at the office as people use their benefits before the year expires.

What I don’t have a lot of time for is cooking.

This time of year, I tend to be a bit gleeful that my freezer is full of incredible soups made during the peak of vegetable harvest, some great grass-fed meat to turn into quick stir fries and curries and a lot of berries and fruits to use in cobblers and muffins.

But after a week of those quick to put on the table meals, I want a dish that satisfies my desire to cook along with my family’s desire to eat well.

This is the dish,

Tri-color Vegetarian Lasagna.

Rich in ricotta and a bit of mozzarella but filled with pureed carrots, mushrooms and spinach too.

One layered dish that provides enough for two meals.  Best of all, it freezes perfectly and reheats well.  So if I’m going to the trouble of making one, I just make two and freeze the second before baking it off.

Cook once, eat twice is my favorite strategy to make it through times like this week when I’m out of the door by 7:30am and not home till 10:30pm or later. This travels to the office and heats up just fine in our toaster oven for lunch too.

Organic Vegetable Gluten-free Lasagna

The hardest thing to find to make this fabulous dish is the pasta.

For some unknown reason, flat gluten-free noodles are really hard to find here in Bellingham.

I’ve looked.

I even went up to the Bellingham Pasta Company table at the Farmer’s Market last week to ask if they can make flat gluten-free noodles.  And they can, but only on special order on Tuesdays or Wednesdays.

Rarely do I remember to call ahead and order.

Gluten-Free Corn Pasta Miller’s Finest Lasagne Corte

So when I found these lovely little noodles at Grocery Outlet, I bought 8 bags.  They are wonderful and since they are made in Romania, no GMOS.

Although it means that the pretty layers I love in this dish are a bit more …dynamic, the flavors are all there.

But my locavore heart just hurts to imagine the carbon footprint to get these to me. I really attempt to make good choices, local ones.

I gathered together the carrots from Hopewell Farms, Mushrooms from Cascadia Mushrooms, Spinach from Rabbit Field Farms.

I used Organic Valley Ricotta and Mozzarella, just love the quality of these products and the fact that I can meet and talk with one of their farmers annually.  He lives up in Lynden.

So although I have to gather my corn pasta from Romania to avoid the GMO’s of our corn in the USA, the rest of this meal is all from Whatcom County. And that makes me really happy.

Organic Vegetarian Lasagna-
 
Author: 
Prep time: 
Cook time: 
Total time: 

To make those weeknight dinners a whole lot easier
Ingredients
  • One bag of Lasagna noodles- cooked
  • 15 oz Organic Valley ricotta cheese
  • 2 eggs
  • 8 oz Organic Valley mozzarella- shredded Separate into thirds and reserve one-third for the topping.
  • ½ teaspoon pepper
  • 4 oz of mushrooms-
  • 4 carrots
  • 2 bunches of spinach-washed
  • 1 batch of homemade tomato sauce or substitute a jar of organic tomato sauce
  • 1 9×9 pan for thick lasagna or a 9×12 pan for thinner portions.
Instructions
  1. Combine the ricotta, eggs,⅔ of mozzarella and pepper in a bowl.
  2. Beat till the mixture is an even color.
  3. Preheat skillet on stove
  4. Add mushrooms and cook till they release their juices.
  5. Puree in food processor.
  6. Combine in a bowl with ⅓ of the cheese mixture.
  7. Reserve.
  8. Cut the carrots into small pieces,
  9. Steam in a pan till soft.
  10. Puree in a food processor.
  11. Combine in a bowl with ⅓ of the cheese mixture
  12. Reserve.
  13. Preheat skillet on stove.
  14. Add washed spinach and cook till bright green and softened and fairly dry. If the spinach is too wet, it makes the lasagna unstable.
  15. Puree in food processor.
  16. Combine in a bowl with ⅓ of the cheese mixture
  17. Reserve.
  18. Place a cup or so of tomato sauce in the bottom of the pan. You want to completely cover it, so if you need a bit more, use it.
  19. Place noodles in a flat layer.
  20. Top the noodles with the carrot mixture.
  21. Top the spinach mixture with another third of the noodles in a flat layer
  22. Top the noodles with the mushroom mixture
  23. Place the next third of the noodles in a flat layer atop the mushroom layer
  24. Top the noodles with the spinach.
  25. Sprinkle with remaining cheese.
  26. Bake in 350 degree oven for 1 hour.
  27. Serve with remaining sauce, heated till it is warm

Want to see the lasagna creation in photos?  click here to jump to my Flickr account slideshow. 

If you would like to follow a bunch of my favorite local purveyors on Google, this is my interest list on Facebook.  These make life just a bit simpler for everyone.

The nice folks at Organic Valley were generous to send me the cheeses I needed for this lasagna. I’m grateful for the support but it doesn’t change how I would write about them at all. I love Organic Valley and seek out their products for all my meals.

Have you checked out all of their holiday recipes yet?  Please do, there are some terrific meal ideas and tempting sweets as well.

 

, , , , , , , , , , , , , , , ,

Trackbacks/Pingbacks

  1. In the Kitchen: 25 Vegetarian Fall Recipes! | Dont Make Me Nuts - August 23, 2013

    […] Brown Rice Balls 5. Pesto Tortellini with Artichoke and Snow Peas 6. Easy Crockpot Lentil Chili 7. Tri-Color Vegetarian Lasagna 8. Basil Primavera Stuffed Potato 9. Avocado Enchiladas 10. Creamy Goat Cheese Pasta with Lemon and […]

Leave a Reply

Rate this recipe:  

Google+