Lasagna di Verdure

Lasagna di Verdure is a vibrant and hearty Italian baked dish featuring layers of fresh vegetables and gluten-free pasta, all brought together with a rich tomato sauce. This dairy-free delight is perfect for those seeking a flavorful and wholesome meal.

Ingredients

• Gluten-free lasagna sheets - 4 sheets
• Zucchini - 150 grams, thinly sliced
• Eggplant - 150 grams, thinly sliced
• Bell pepper - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Spinach - 100 grams, fresh
• Tomato sauce - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Basil - 1 teaspoon, dried
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (for a cheesy flavor)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
3. Add the sliced zucchini, eggplant, bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the fresh spinach and cook until wilted. Season with salt, black pepper, dried basil, and oregano. Remove from heat.
5. In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of gluten-free lasagna sheets over the sauce.
6. Add a layer of the vegetable mixture, then sprinkle with nutritional yeast. Repeat the layers (sauce, sheets, vegetables, nutritional yeast) until all ingredients are used, finishing with a layer of tomato sauce on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the top is slightly golden and bubbly.
9. Let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in saturated fat and cholesterol, promoting heart health.

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