A GF Mexican Vegetable Lasagna that is full of flavor and full of plenty of vegetables. There was no room even left in the baking dish to add any more.
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.
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!