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Gluten-Free Roasted Vegetable Lasagna

Gluten-Free Roasted Vegetable Lasagna

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43

Ingredients

  • 4 cups marinara sauce (homemade)
  • 91/2 lasagna noodles (brown rice, uncooked)
  • 4 cups vegetables (roasted, * see notes)
  • 1 lb ricotta cheese
  • 1 cage free eggs (organic, lightly beaten)
  • 1 cup grated parmesan cheese
  • 1 dash grated nutmeg (freshly)
  • 8 ozs goat cheese
  • 1/4 cup ripe olives (sliced)
  • 2 tbsps flat leaf parsley (or fresh minced basil)
  • 1 sweet onion (chopped)
  • 1 green pepper (each: sweet red, yellow, and, cored, seeded, sliced into thin strips or chopped)
  • 1 cup broccoli florets (cut to small, bite size pieces)
  • 1 cup butternut squash (diced small)
  • 1 cup sliced mushrooms
  • 1 eggplant (small, peeled and chopped)
  • 6 garlic cloves (peeled, chopped)
  • 3 tbsps extra-virgin olive oil
  • 1 tsp herb seasoning (Italian, or thyme, sage and oregano)
  • 2 tsps dried basil
  • ground pepper
  • sea salt
  • 21/2 tbsps balsamic vinegar
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 720 Calories from Fat 370
% Daily Value *
Total Fat 41g 63%
Saturated Fat 21g 105%
Trans Fat
Cholesterol 95mg 32%
Sodium 1350mg 56%
Potassium 1430mg 41%
Total Carbohydrate 61g 20%
Dietary Fiber 15g 60%
Sugars 23g
Protein 35g
Vitamin A 220%
Vitamin C 100%
Calcium 80%
Iron 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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