Lasagnas

Hello all. Today I decided to go old-school and make lasagna. Well, not that traditional because I made one of them gluten free, dairy free, used butternut squash sauce instead fo the usual tomato, and included mushrooms, zucchini, and ground beef in the layers. For the second one, I made a vegetarian green and white lasagna with ricotta, mozzarella, alfredo sauce, artichoke hearts, spinach, and green beans. These are two great ways to mix up the usual lasagna and make it something different.

Gluten Free, Dairy Free Lasagna
Serves 6

Ingredients:
2 packages of gluten free no boil lasagna noodles (check out gfgrocery.com)
2 packages of dairy free shredded mozzarella substitute (gfgrocery.com)
2 zucchinis sliced
1 package of sliced cremini mushrooms
1 lbs ground beef
1 Tbs olive oil
1/2 cup marsala cooking wine
1 jar of butternut squash pasta sauce (I used Dave's Gourmet)

Preparation:
1. Preheat oven to 350 degrees F.
2. Heat olive oil in a skillet. Add mushrooms, zucchinis, and ground beef. Brown the beef.
3. Add wine and simmer until liquid has reduced and zucchinis are slightly soft.
4. In a large baking dish layer sauce, noodles, meat & veggie mixture, and cheese-like substitute.
5. Repeat step 4 until out of ingredients, ending in a layer of noodles, then sauce, then cheese.
6. Bake for 45-50 minutes.
7. Let rest for 10 minutes before cutting and serving.


Vegetarian White and Green Lasagna
Serves 6

Ingredients:
1 lbs of lasagna noodles
2 jars of alfredo sauce
2 cans of quartered artichokes, diced
1 bag of baby spinach chopped
1 bag of steamed green beans
1 large carton of ricotta cheese
8 cups of shredded mozzarella cheese (2 large bags)

Preparation:
1. Prepare lasagna noodles according to directions on the box.
2. Preheat oven to 350 degrees F.
3. In a large baking pan layer noodles, ricotta cheese, sauce, veggies, and mozzarella cheese.
4. Repeat step 3 until all of the ingredients are used, end with noodles, then sauce, then mozzarella cheese.
5. Bake for 45-50 minutes or until the cheese is slightly browned.
6. Let rest 10 minutes before cutting and serving.