Gluten Free Veggie Lasagna The Whole Family Will Love
This Lasagna is going to become a staple in your household. One of my best friends shared this recipe with me and I was in love with it. It is “Hot and Healthy Body” approved. It takes about 10 minutes to put together and tastes like you have been cooking all day long.
Lasagna is a feel good comfort food and this is a great way to prepare it without all the extra calories and carbohydrates. The eggplant substitutes for the noodles and that is what makes it gluten free. Adding a touch of fresh mozzarella cheese saves a lot of calories but still gives you an amazing flavor. You could even use squash or sweet potato in place of the eggplant if you like. The leftovers are great the next day (if there are any).
If you want more gluten free recipes try my gluten free strawberry quinoa muffins.
Why Gluten Free?
Eating gluten, the naturally occurring proteins in wheat, barley and rye can be life-threatening to people with celiac disease. A gluten-free diet is one that excludes most grains, and it is recommended for people who have celiac disease or gluten sensitivity.
Some people find when they take gluten out of their diet the feel better and may reduce inflammation in their bodies. Removing gluten is fine, but be careful not to overindulge in gluten free products thinking they are healthy. They often time contain a lot of additives and fillers. Use your judgement and read the ingredient labels.
Things You May Notice If You Go Gluten Free
- Mood stabilizing
- Energy levels increasing
- Cravings fading away
- Joint pain decreasing
- Skin clearing up or brighter complexion
- Inflammation decreasing
- Weight Loss
- Hormone Balance
- Eyes brighter and whiter
- Better quality of sleep
The Best Gluten Free Vegetable Lasagna
This gluten free vegetable lasagna is going to become a staple in your household. One of my best friends shared this recipe with me and I was in love with it. It is "Hot and Healthy Body" approved. It takes about 10 minutes to put together and tastes like you have been cooking all day long.
1 jar tomato sauce or homemade sauce
1 large zucchini, cut thin and lengthwise
1 sweet potato, cut in thin circles
1 pkg of sliced mushrooms
1 red pepper sliced into strips
1 pkg of spinich
1 bunch fresh chopped basil
1 ball of fresh mozzarella cheese or shredded mozzarella
- Preheat oven to 350 degrees
- Lay thin sliced zucchini in baking dish
- Top with some tomato sauce
- Add thin sliced sweet potatoes, red pepper slices and mushrooms, spinach and fresh chopped basil
- Add more sauce and top with mozzarella cheese
- Bake covered for 25 minutes, then uncovered for another 20 to 30 minutes or until sweet potatoes are cooked through
- This vegetable lasagna is great to eat the second day
- Add to a wrap or top on a salad and create more meals during the week