Gluten-Free Lasagna with Vegetable Ragu

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• about 225 g Cremini Mushrooms
• about 790 g Canned Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• about 425 g Ricotta Cheese
• 1 Egg
• 1/4 cup Parmesan Cheese
• about 255 g Gluten-Free Lasagna Noodles

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. 3Add garlic and mushrooms and cook for 3 minutes more.
4. 4Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
5. 5In a bowl, combine ricotta cheese, egg, and parmesan cheese. Season with salt and pepper.
6. 6Assemble the lasagna: Spread a thin layer of vegetable ragu in the bottom of a baking dish. Top with a layer of gluten-free lasagna noodles, followed by a layer of ricotta mixture. Repeat layers until all ingredients are used, ending with a layer of vegetable ragu.
7. 7Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for 15-20 minutes more, or until golden brown and bubbly.
8. 8Let stand for 10 minutes before serving.

Substitutions

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