Gluten Free Veggie Lasagna Bake

 

Prep: 40 Mins

Cook Time: 20 mins

Makes: 9x13 pan

Preheat Oven - 400*

 

Ingredients

 

2 Cups Tomato Pasta Sauce

1 Medium Yellow Squash

1 Medium Zuchini

Fresh Mushrooms

Fresh Spinach

1 - 12oz Containter of low fat Cottage Cheese or Ricotta Cheese

2 TBSP Chopped Fresh Oregano or 1 1/2 TSP dried Oregano

1 Box GF Rotini or GF Pasta of your choice

1 cup Shredded Mozzarella

 

Directions

 

Cook Noodles as directed on package.  

 

While noodles are cooking in a small sauce pan fill with 1/8 inch water and put your spinach in.  Cook on low for a few minutes until it is cooked down, remove from heat place in strainer to remove excess water and set aside. 

 

Shred your Zuchini and Yellow Squash, set aside.  

Slice your mushrooms, set aside.  

Shred your mozzarella cheese and set aside. 

 

Once your pasta is done place pasta in the strainer.  Using the pasta pan combine the following:

Cottage Cheese/Ricotta Cheese

Tomato Sauce

Spinach

Mushrooms

Zuchini

Squash

Oregano

you can add in any other spices you would like.  I added in Garlic.  

 

Once this is all mixed together add the pasta to the pan as well and stir.  Once all is mixed together evenly pour into a 9x13 pan.  Sprinkle the Mozzarella cheese over the top and place in preheated oven for 20 mins or until everything is toasty and melty.  :)