Measurements

• 1 package gluten
• 2 cups marinara sauce
• 2 cups tomato sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the chopped spinach to the skillet and cook until wilted.
• Season with salt, pepper, and Italian seasoning.
• Remove from heat.
• In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese.
• Mix well.
• Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
• Place a layer of cooked lasagna noodles over the sauce.
• Spread a layer of the ricotta cheese mixture over the noodles.
• Add a layer of the spinach mixture over the ricotta cheese.
• Pour a layer of tomato sauce over the spinach mixture.
• Repeat the layers until all ingredients are used, ending with a layer of marinara sauce on top.
• Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top layer.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.