I must first mention that I am not a huge fan of some of the veggies in this lasagna, but I LOVE this lasagna. So don't let the veggies stop you from trying it. It is so easy and so delicious!!! It has taken a few times to get my kids to eat it, but last night my pickiest eater ate it all gone!!! HURRAY!!!! She may not have loved it, but she ate it!! I saw the original recipe on my friend's blog here. I used gluten free noodles, of course, and made a few changes.
Gluten Free Lasagna Noodles (I use Tinkyada)
Bottle of Spaghetti Sauce (We like Prego Traditional)
1 pkg. sliced mushrooms
2-3 zucchinis, sliced
2-3 TBSP butter
Pre-heat oven to 350 degrees.
Wash & slice your zucchini. Saute your mushrooms & zucchini in some butter.
Once your veggies are cooked, add your spaghetti sauce (make sure to pour some in bottom of pan first and save some for top of lasagna). Heat until bubbly.
I hate to deal with cooked lasagna noodles, so here's my trick to avoid that and make it easier to make lasagna. I add dry noodles and pour some water over the top of them (each layer). Don't mind all the broken noodles. :)
Veggies w/ Spaghetti Sauce
Repeat layers one more time, then add another layer of noodles with reserved spaghetti sauce and topped with some more mozzerella cheese. Cover with tin foil and bake for 45 minutes. After the 45 minutes, because you are using dry noodles, you may need to pull it out, push the noodles down into the liquid and cook for another 5-10 minutes. Pull out of oven and let sit for 10-15 minutes. The liquid will be absorbed by the noodles, the longer it sits. We like to enjoy with some breadsticks from Charlotte's Bakery. We buy ours at Good Earth, but I know they can ship their products too.