What you'll need:
1 1/2 pounds zucchini, cut into 1/2 -inch pieces
1 1/2 pound eggplant or butternut squash, cut into 1/2-inch pieces
5 tablespoons coconut oil or lard melted
5 galic cloves, minced
salt and pepper
1 onion peeled and chopped
4-5 cups of bolognese sauce
one box of gluten free lasagna noodles
2 cups mozzerella cheese shredded
1 cup Peccorino Romano Cheese, grated
1 pound ricotta cheese
2 teaspoons Italian seasoning
1/8 teaspoon nutmeg
1/4 cup parsley
1/4 teaspoon salt
1/8 teaspoon pepper
What to do:
Heat oven to 400 degreese. Toss veggies and garlic with oil. Spread on a cookie sheet and bake for 30 minutes or until lightly brown.
In a mixing bowl, mix ricotta cheese, eggs, Italian seasoning, 1/2 cup Peccorino Romano cheese, nutmeg, parsley, salt and pepper.
In a 9 X 13 glass baking dish spread 1 cup of bolognese sauce.
Layer with 3 lasagna noodles.
Spread 1/2 half of the cheese mixture over noodles.
Top with 1/2 half of the vegetables.
Spread 1 cup bolognese sauce over veggies.
Add a layer of noodles.
Top with the remaining cheese mixture.
Top with remaining veggies.
Spread 1 cup of sauce over veggies.
Sprinkle with mozzerella cheese and grated cheese.
Cover with foil and bake on 350 degreese for 20 minutes or until bubbly.
The Queen's Guide provides tips for women about: