When Ever was born, the one meal I wanted was my Mom’s veggie lasagna. It’s everything. Veggie full, béchamel rich, and bubbling over on the edges. There is something about your Mom’s lasagna that just puts you right over the edge in comfort, love, and a Sunday-night-dinner kind of way. It’s the meal I think of when I think Comfort.
For my girls, it’ll be this lasagna. A very different take on the traditional than the one my Mom makes, but still the same in its ability to conjure up conversation, closeness, and family.
Basic and warm, gluten free and veggie full, it is simple and so kiddo friendly.
Gluten Free Veggie Lasagna
12oz greek yogurt
1 head broccoli (very finely chopped)
1 small bag spinach (very finely chopped)
1 jar spaghetti sauce
1 container no-bake gluten free lasagna noodles (I buy mine at Whole Foods!)
1 Tbs. Olive Oil
Preheat Oven to 375 degrees.
Empty ricotta, Greek yogurt, broccoli, and spinach into a bowl. Stir and mix well, this is your filling. Drizzle olive oil on the bottom of a 9 x 13 baking dish, layer pasta across bottom. Add the ricotta/greens filling, pour on a generous layer of sauce, light sprinkle of mozzarella, and repeat until all filling is gone. End with pasta, a generous pour from the rest of the sauce, and a heavy hand of mozzarella (better to keep it stingy inside of the dish, and lots on top!).
Bake for 40-50 minutes, or until a fork into the center meets no resistance. Allow it to sit for 10min after baking. Serve and enjoy! Also freezes well.
This lasagna can be easily amped up with smoked mozzarella, meat, or more flavorful seasonings. I serve it like this, incredibly simply, because it’s super packed with veggies and my two children inhale it!
It’s also an easy recipe to double to feed your freezer or a new mama with! I’ve also brought it to a few potlucks with a small broccoli salad, just to ensure something healthy and GF for my family, and it’s been a hit!