Gluten-Free Summer Squash Lasagna

Name: Gluten-Free Summer Squash Lasagna
Ingredients: 1 teaspoon salt; 15 brown rice or corn lasagna noodles; 1 (5-ounce) bag fresh baby spinach; 2 tablespoons olive oil, divided; 1 large shallot, minced; 2 medium zucchini, cut into 1/8-inch- thick discs; 2 medium yellow squash, cut into 1/8-inch thick discs; -Salt and pepper, to taste; 2 pounds part-skim ricotta cheese or dairy-free ricotta replacement, divided; 4 large eggs or flax gel; 2 tablespoons dry parsley or 4 table- spoons fresh parsley; 4 cups good-quality gluten-free marinara sauce, divided; 2 cup low-fat mozzarella cheese, shredded, or dairy-free cheese replacement, divided; 1 cup grated Parmesan or Romano cheese or dairy-free cheese replacement, divided

Gluten-Free Summer Squash Lasagna was pinched from <a href="http://www.glutenfreeandmore.com/recipes/gluten_free_summer_squash_lasagna-2922-1.html" target="_blank">www.glutenfreeandmore.com.</a>

INGREDIENTS

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1 teaspoon salt

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15 brown rice or corn lasagna noodles

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1 (5-ounce) bag fresh baby spinach

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2 tablespoons olive oil, divided

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1 large shallot, minced

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2 medium zucchini, cut into 1/8-inch- thick discs

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2 medium yellow squash, cut into 1/8-inch thick discs

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-Salt and pepper, to taste

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2 pounds part-skim ricotta cheese or dairy-free ricotta replacement, divided

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4 large eggs or flax gel

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2 tablespoons dry parsley or 4 table- spoons fresh parsley

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4 cups good-quality gluten-free marinara sauce, divided

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2 cup low-fat mozzarella cheese, shredded, or dairy-free cheese replacement, divided

•

1 cup grated Parmesan or Romano cheese or dairy-free cheese replacement, divided

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