1 package GF lasagne
4 cups marinara sauce
2 1/2 cup shredded mozzarella cheese, divided (dairy-free available)
1 cup parmesan cheese (dairy-free available)
2 cups ricotta cheese (dairy-free available)
1 cup chopped spinach
1 egg, beaten (or egg replacer)
4 Tbsp fresh parsley chopped
1 Tbsp chopped, fresh basil
salt and pepper to taste
Note: thinly sliced vegetables like carrots and zucchini can be fit in between lasagne layers. The best way to prepare thin slices is with a potato peeler.
In a medium bowl, beat the egg and add parmesan cheese, ricotta, mozzarella, spinach, parsley, basil, and salt and pepper to taste. Mix these ingredients well and set the cheese mixture aside.
Cook the GF lasagne according to package directions and drizzle olive oil over the pieces to lightly coat them.
Preheat oven to 350 deg. F
In a 13x 9 pan, cover the bottom with 1 cup of marinara sauce and lay down the first layer of lasagne noodles. Spread a thick layer of the cheese mixture over these noodles and lay down another layer of noodles. Cover noodles with 1/2 cup marinara sauce and spread evenly, then spread another layer of cheese mixture, then noodles, then sauce, and so on. Be sure to finish with a layer of noodles, then cover them with the remaining marinara sauce. Top the lasagne with mozzarella, and decorate with salt, pepper, Italian herbs, or even chopped basil or parsley.
Bake until bubbling hot and the top layer of cheese is slightly golden. (About 40 minutes).