Dairy Free Veggie Lasagna

• servings: 9 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

• 1 tbsp olive oil

• 3 cups chopped baby portabella mushrooms, chopped roughly

• 10 ounces baby spinach, chopped roughly

• 1 pkg gluten free lasagna noodles (each pkg has 12 noodles)

• 3 summer squash (baseball size)

• 12 oz LF mozzarella cheese

• 1 pkg of Boar’s Head Vermont cheddar slices (naturally LF)

• 1 small block of gruyere cheese for topping (naturally LF)

• 1/2 red onion, diced or 1 bunch of green onions sliced

• 24 ounce jar of pasta sauce (double check dairy free)

• 16 ounces dairy-free ricotta or make it yourself (instructions below)

• 1 pkg of cheesecloth

Directions

1. Make ricotta. Warm ½ gal LF milk to 175 F , stir in ½ cup lemon juice, quick stir and rest for 15 minutes. Pour into cheese cloth lined bowl, gather cheese cloth and suspend over a pitcher in the fridge for 2 hours.

2. Preheat oven to 350 degrees.

3. Cut up the summer squash into bite-sized pieces, place on a foil-lined baking sheet and bake at 350 F for 30-35 minutes to dry them out.

4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for about 5 minutes, until tender.

5. Stir in spinach and basil and cook for another 2 minutes, until the spinach is lightly wilted. Set the veggie mixture aside in a bowl.

6. Wipe out the skillet you used for the veggies, add 1 tbs olive oil and return to medium heat. Add onions and garlic and cook until translucent and toasted, about 4-5 minutes.

7. Set aside 1/3 cup pasta sauce, and then dump the remaining sauce into the skillet with the onions and garlic. Add the squash. Cook for 2 minutes, then remove from heat.

8. Set aside ¾ cop of your sauce to cover the top when the lasagna layering is complete. All noodles need to be covered.

9. In a 13x9 baking dish, spread the 1/3 cup pasta sauce on the bottom. Add your first layer of lasagna noodles. Layer on top with 1/2 the ricotta, 1/2 the spinach/mushrooms, and 1/3 sauce. Add your next layer of lasagna noodles and then slices of mozzarella to cover. Then repeat the ricotta, veggie and sauce layering, and add a layer of cheddar cheese slices. Then add the final layer of noodles and top with the ¾ cup sauce you set aside.

10. Cover with foil and bake for 35 minutes at 350 degrees. Remove the foil and continue baking for an additional 10 minutes uncovered. Let cool for a few minutes and enjoy!

Nutrition

• Calories: 370 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Sodium: 340 mg
• Total Carbohydrate: 26.5 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 15 g