GF Mexican Vegetable Lasagna
GF Mexican Vegetable Lasagna that is full of flavor. As you can see, I could not fit anything else in the baking dish.
Servings 8 people
Ingredients
Mexican marinara sauce
- 29 Ounces Crushed Tomatoes
- 15 Ounces Tomato sauce
- 2 Tbsp Spicy Tabasco sauce
- 2 Whole Chipotles in adobo sauce
- 1 Whole Small yellow onion diced
- 1/2 Whole Green bell pepper diced
- 1/4 Whole Red bell pepper diced
- 3 Cloves Garlic minced
- 2 Whole Poblanos roasted & skin peeled
- 1 Bunch Cilantro rough chop
- 1/2 Bunch Parsley rough chop
- 5 Ounces Green Chilies
- 1 Tbsp Ancho chili powder
- 1 Tbsp Dried basil
- 1 Tbsp Mexican oregano
- 1 Tbsp Lemon Pepper
- 1 Tbsp Adobo seasoning
- 2 Tsp Olive oil
Lasagna
- 1 Box Gluten free lasagna noodles
- 2 Whole Jalapenos sliced
- 8 Ounces Ricotta
- 12 Ounces Mexican four cheese
- 1 Bunch Fresh spinach
- 3 Ounces Basil ribonned
Instructions
Mexican Marinara Sauce
- Begin by heating the oil in a Dutch oven. Add the peppers and onions and cook for 4 minutes. Add the spices followed by the garlic. Cook for 1 - 2 minutes to bloom the spices and garlic. Next, add the chipotles in adobo followed by the tomato sauce, crushed tomatoes and spicy tomato sauce. Let simmer for 15 minutes. Finish by adding in the fresh herbs. Mix well, turn off the heat and set aside.
Lasagna
- Begin by placing a little sauce on the bottom of a 9 x 13 baking dish. Next, add a layer of the gluten free pasta noodles. Then, add a layer of the sauce followed by a light layer of the ricotta and the basil. Add another noodle and sauce layer topped with 1/2 of the Mexican cheese. Add another noodle and sauce layer and top with 1/4 of the cheese and the jalapenos. Add a little more sauce topped by the spinach. Add the last of the noodles and the remaining sauce. The final layer is to finish with the remaining Mexican cheese.Place in a 325 oven for 45 to 60 minutes. Serve and enjoy!