Recipe by Katelyn Dennis
1 Box GF Lasagna Noodles (I used Tinkyada Brown Rice Lasagna)
8 small mushrooms
1 box frozen chopped spinach
1 16 oz container of fat free ricotta cheese
Half of one white onion
1 garlic clove
1 jar gluten free pasta sauce
Shredded Italian cheeses (mozzarella, Parmesan)
Preheat oven to 350 degrees. Bring a large sauce pan of water to a boil. Cook the lasagna noodles so they are just under al dente (about half way cooked). When done, drain the noodles and set aside.
Layer in a baking dish the tomato sauce, noodles, spinach & ricotta filling, tomato sauce, ½ of the vegetables, noodles, spinach & ricotta filling, the rest of the vegetables, noodles, tomato sauce and top with shredded Italian cheeses.
Cook for 40-45 minutes.