Measurements

• 9 gluten
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 1 zucchini
• 1 red bell pepper
• 8 oz mushrooms
• 2 cups fresh spinach
• 2 cups diced tomatoes
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna noodles according to package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Add carrots, zucchini, red bell pepper, and mushrooms to the skillet.
• Cook until vegetables are tender.
• Stir in spinach, diced tomatoes, tomato sauce, and tomato paste.
• Add basil, oregano, thyme, salt, and black pepper.
• Simmer for 10 minutes.
• In a bowl, mix ricotta cheese with the optional egg (omit for vegan version).
• In a 9x13 inch baking dish, spread a layer of the vegetable sauce.
• Place a layer of lasagna noodles over the sauce.
• Spread a layer of the ricotta mixture over the noodles, followed by a layer of mozzarella cheese.
• Repeat the layers until all ingredients are used, ending with a layer of sauce and mozzarella cheese on top.
• Sprinkle Parmesan cheese over the top.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
• Let cool for 10 minutes before serving.

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