Easy Lasagna Recipe

INTRODUCTION

I want to first thank you for stopping by! This blog of recipes are creations I am creating for myself. My recipes are: Gluten Free, Corn Free, Soy Free, Peanut and Almond Free, Alcohol Free, Sugar Free, Caffeine Free, Low Fat and sometimes Fat Free. I do not use Coconut Palm Sugar, Honey, Agave Nectar, Sugar Alcohols. I only use Stevia for the time being. I am not Vegan or an avid Kosher eater, but some of my recipes are Vegan and/or Kosher.

I do have a dairy intolerance, but am one of the lucky ones who can consume yogurt. I do use yogurt in my recipes, so they are not Dairy Free in that manner. If you can not consume yogurt, you can easily use any dairy free "cheese" if you desire. Please do leave a comment, concern or idea to improve this blog.

My First Recipe: Fat Free Lasagna

For the sake of keeping this as low fat as possible my recipe does not include meat. I personally eat a little meat everyday, but I really enjoy this dish without meat. I like to use Yellow Squash, Onions, or Zucchini. You even use Eggplant or Spinach if your diet allows.

You will need: 

I box of Gluten Free, Corn Free Lasagna Noodles (Tinkyada Brown Rice Noodle)

16 ounces of No Sugar added Tomato Sauce

4  cups of Seasonal Veggies chopped (I use a food processor)

4 cloves of Chopped Garlic

1 1/2 Cups of Fat Free Plain Yogurt

Black Pepper

Directions: In a 9X13 Baking dish start your lasagna layers.

Layer 1: Sauce, Noodles, Veggies, Yogurt, Pepper
Layer 2: Noodles, Sauce, Veggies, Yogurt, Chopped Garlic
Top with Noodles again and cover with sauce

I suggest adding a little bit of water to each corner of the lasagna to prevent the bottom noodles from drying out.

Bake at 350 F for 1 hour, let it rest for 10-15 and then enjoy!

Not the best picture, but I took it with my smart phone. I like a lot of sauce.