Gluten Free Lasagna Recipe2014-06-25
- Yield : 1 9x13" Lasagna
- Servings : 8
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 1:5 h
- 1lb ground buffalo
- 1 pkg no boil brown rice lasagna noodles (such as Jovial©)
- 6 Vine Ripe Tomatoes; rough chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1/4 cup fresh basil
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 3 medium zucchini
- 15 oz ricotta cheese
- 12 oz shredded mozzarella cheese
Preheat the oven to 375°F . Lightly spray the bottom and sides of a 9”x13” baking dish.
Heat a medium skillet over medium heat, brown the ground buffalo drain and set aside.
In a medium bowl mix the diced tomatoes, oil, garlic powder, basil and spices. Toss and crush the mixture lightly with a fork.
Take the zucchini and slice length wise into thin slices.
Take ½ the tomato mixture and cover the bottom of the baking dish. Place a layer of the brown rice lasagna noodles over the tomato mixture. Layer ½ the zucchini slices over the noodles, distributing evenly. Spread ½ (~7oz) of the ricotta over the zucchini slices and sprinkle with ½ (6oz) the mozzarella cheese. Repeat this process one more time.
Cover the dish with tin foil and bake in the hot oven for 40 minutes. For the final 5-10 minutes remove the foil to brown the cheese.
Let cool for 10 minutes prior to cutting and serving.