Andrea's Gluten Free Lasagna - Talley Farms Box

Ingredients

• Dinner
• Marinara sauce (see recipe below)
• 2 eggplants, thinly sliced lengthwise
• 1 lb zucchini, thinly sliced lengthwise
• 1 bunch of spinach, finely chopped
• 16 oz ricotta cheese
• 2 eggs
• 2 cups mozzarella cheese, grated
• Fresh oregano and thyme, finely chopped
• 1 Tbsp Italian seasoning
• Pepper
• 1 large or 2 small onions, chopped
• 5 garlic cloves, minced
• 2 Tbsp sugar
• Fresh basil or 4 tsp dried
• 2 – 15 oz cans tomatoes
• 2 – 6 oz can tomato paste
• For lasagna – Arrange eggplant slices in a single layer on baking sheet and brush with olive oil and pepper. Roast at 400 for 10-15 minutes until soft.
• Combine ricotta cheese and egg. Add herbs and 1/2 cup mozzarella cheese. Add chopped spinach. Mix well.
• Pour half of marinara sauce into a 9×13 baking dish
• Eggplant , Garlic , Spinach , Zucchini
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish