Gluten Free Vegetable Lasagna

Make your own sauce or use your frozen or leftover sauce. As sauce simmers, peel, wash and cut sweet potato into slices. Coat bottom of frying pan with olive oil. Add sweet potatoes and chopped red pepper. Cook on medium heat. As the sweet potatoes get tender, add peas. Then add chic peas, kidney and black beans. Add red onion and then garlic as your onion gets tender. Add spinach. When vegetables are still a bit firm, take off heat and set aside.

Boil your lasagna noodles, leaving them rather firm. Drain and rinse with cold water to stop the cooking process. Put sauce on the bottom of your lasagna pan, add layer of lasagna noodles, add veggies, more sauce and mozzarella. Add another layer of noodles, sauce, ricotta. Add more noodles, layer of veggies and sauce. Last layer of noodles, top with sauce and you can add more mozzarella on top if you like.

Bake covered at 350 degrees for about a half hour, then uncover and cook another 15 minutes until bubbling. Let sit at least 15 minutes to cool before serving.

I like to make this dish in advance so after it sits, I cover and put in the fridge. It tastes better as the ingredients marry overnight. Enjoy.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.

Ingredients:

Olive oil

Red onion

Garlic cloves

Salt and black pepper (if desired)

Red pepper

Spinach

Peas

Chic peas

Kidney beans

Sweet potatoes

Lasagna noodles (I used Tinkyada gluten free)

Pasta sauce

Mozzarella cheese

Ricotta cheese