Meatless Monday Recipe: Husband-invented gluten-free veggie lasagna

By Mary Rose Roberts
I have to confess. I am not the best chef in the house. In fact, it is my husband—who owns, runs and cooks at a restaurant —that schools me nine times out of 10 in the kitchen. Food he makes can be healthful or sinful. But with a Meatless Monday challenge at hand, he did a little of both. Of course, vegan folks can switch out the ricotta cheese with a soft tofu and the shredded mozzarella with an oil-based substitute. To all others, get ready for a super cheese delight from Mr. Next-Gen Green that's packed with healthful veggies.

#Meatlessmonday Husband-invented gluten-free veggie lasagna

1 zucchini, sliced thin long ways

4 oz. baby bella mushrooms, chopped

2 cups spinach, whole

2 tomatoes, chopped

¼ cup of red onion, chopped

Starting second layer.

½ cup of ricotta (or soft tofu)

½ cup of shredded mozzarella cheese (or shredded vegan cheese)

½ tsp. salt

3 tbsps. Olive oil

Olives, chopped (optional)

Giardiniera (optional)

Pre-heat oven to 375 degrees.

Drizzle olive oil on the bottom of a baking dish. Add half of the sliced zucchini, half the mushrooms and half the spinach. Add half of the ricotta (or tofu) and shredded cheese. Add half of the tomatoes. Add all of the onions. Repeat for a second layer.

Tasty!

Bake until top layer is slightly browned, or for about 45 minutes. Sprinkle the top with olives (optional) or giardiniera if you like it spicy (optional). Serve immediately.