This lightened-up version of gluten-free lasagna will leave you satisfied without feeling stuffed. You can feel good about eating this delicious meal and serving it to your loved ones.
- ALMOND RICOTTA INGREDIENTS
- 2 cups slivered almonds, soaked in water overnight or boiled for 30 minutes
- 1 cup plain, unsweetened almond milk
- 1 pinch salt
- LASAGNA ROLL-UP INGREDIENTS
- 2 teaspoons olive oil
- ½ yellow onion, diced
- 1 small red pepper, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 8 cups baby spinach leaves
- 3 cups tomato sauce, divided
- 10 gluten-free lasagna noodles
- Chopped parsley for garnish, if desired
Preheat oven to 375° F. Add the almonds, almond milk and salt to a food processor and blend until creamy, 2-3 minutes. Set aside.
Heat a large pan over medium heat and add olive oil and chopped onion. Cook for 3 minutes and then add red pepper, garlic, salt and spices. Cook vegetables until tender, 5-7 minutes. Add the spinach to the pan and cook until spinach is wilted.
Pour 1½ cups of tomato sauce into a large baking dish.
Bring a large pot of water to a boil and add lasagna noodles. Cook noodles until al dente, drain and then lay out on a paper towel.
Spread each noodle with 3 tablespoons of almond ricotta and 2 tablespoons vegetable mixture. Roll noodles up and place, seam side down, into the pan. Repeat until all noodles are rolled, and then top with 1½ cups tomato sauce.
Place lasagna rolls in the oven and bake for 15 minutes. Garnish with chopped parsley, if desired.
Nutrition Analysis: 630 cal, 22 g fat, 0 mg chol, 860 mg sodium, 89 g carbs, 9 g fiber, 10 g sugar, 23 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.