Italian

Vegetarian Gluten Free Lasagna is for Dinner.

Vegetarian Gluten Free Lasagna takes 30 minutes to prepare.

Vegetarian Gluten Free Lasagna takes 60 minutes to cook.

Vegetarian Gluten Free Lasagna makes 24 servings.

The ingredients for Vegetarian Gluten Free Lasagna are:

3 large zucchini, cut into long, wide, thin "noodles"
3 cups gluten free mushroom spaghetti sauce
2 lbs. dried navy beans, soaked and precooked
1 lb frozen broccoli, thawed and drained
6 large eggs
4 cups part skim mozzerella cheese

Here is how you make Vegetarian Gluten Free Lasagna:

Working in batches, in a food processor puree beans, broccoli, and eggs together till they form a thick paste. Spread half a cup of the spaghetti sauce onto the bottom of a large (meaning long) lasagna pan. Layer 1/3 zucchini noodles on top of that, making one layer. Spread 1/2 of the bean mixture on top of that, pour one cup spaghetii sauce on top of that, and sprinklt with a third of the cheese. Layer 1/3 zucchini noodles, 1/2 of bean mixture, 1 cup of sauce, and 1/3 of cheese again. Then layer remaining noodles, 1/2 cup sauce, and remining cheese on top.Cover with aluminum foil and put into a preheated 400F oven for one hour. Take off foil 15 minutes before done and let brown a little. Take out of oven and let cool a little. Cut into 24 squares, store, and enjoy!Serving Size: Makes 22 servingsNumber of Servings: 24Recipe submitted by SparkPeople user VINTAGEMISS.

The nutritional information for Vegetarian Gluten Free Lasagna is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 210.9

• Total Fat: 4.4 g
• Cholesterol: 56.3 mg
• Sodium: 273.3 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 11.0 g
• Protein: 14.1 g

Vegetarian Gluten Free Lasagna is Italian cuisine.

The dietary needs meet for Vegetarian Gluten Free Lasagna is Vegetarian