Recipes & Tips:
Gluten Free Potato Lasagna
Prep Time 20 Minutes| Cooking Time 55 Minutes
Makes 12 Servings
4 EarthFresh Red Potatoes: Best for Roasting
1 medium zucchini
1 medium red onion
3 roasted red peppers, sliced
3 cups tomato sauce
2 garlic cloves
1 tsp salt
1 tsp pepper
½ cup capers
1 cup mozzarella cheese
1 cup grated parmesan cheese
12-16 Gluten-Free lasagna noodles
Preheat oven to 350°F.
Wash and dry the potatoes, zucchini and red onion. Using a mandolin set to the thinnest setting, slice the potatoes, zucchini and red onion. Set aside.
In a blender, combine the tomato sauce, garlic cloves, salt, pepper and capers. Blend on high for 2 minutes. Pour sauce into a small bowl and set aside.
Scatter 1 cup of the blended tomato sauce on the bottom of a 9x13 baking dish. Place 3-4 lasagne noodles on top of the sauce, covering the bottom surface of the baking dish. Top with a layer sliced potatoes, zucchini, onions and roasted peppers. Pour ½ cup of tomato sauce over the vegetables and top with each of the 2 cheeses to cover the vegetables. Repeat this pattern 3 more times, finishing off with sauce and cheese.
Cover the lasagna with tin foil and bake in the oven for 40 minutes. When finished, remove from oven and remove the tin foil. Place back into the oven and bake for another 15 minutes or until the cheese is golden brown in colour and bubbling.
Remove the cooked lasagna from the oven and allow to cool for 30 minutes before serving. Cut into 12 pieces. Serve Warm. Enjoy!