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Gluten-Free Summer Squash Lasagna

Beth Hillson
  • 90 minutes
  • Serves 10

INGREDIENTS

1

bag Baby spinach, fresh

2 tbsp

Parsley or 4 table- spoons fresh parsley, dry

1

Shallot, large

2

Yellow squash, cut into 1/8-inch thick discs, medium

2

Zucchini, cut into 1/8-inch- thick discs, medium

1 cup

Parmesan or romano cheese or dairy-free cheese replacement

4 cups

Marinara sauce, good-quality gluten-free

15

Brown rice or corn lasagna noodles

1 tsp

Salt

1

Salt and pepper

2 tbsp

Olive oil

2 cups

Mozzarella cheese, low-fat

2

lbs Ricotta cheese or dairy-free ricotta replacement, part-skim

4

Large eggs or flax gel