Veggie Rice Noodle Lasagna

 So i made this kick butt lasagna last night! It was easy, not a big hassle at all, you can get a lot of the veggies at your local farmers market or in the organic section at your local grocery store. We used De Boles Rice Lasagna Noodles because my father has a gluten intolerance. You can feel free to use whatever one you want but go for Organic! So here is the recipe and how i made it. Good luck! and please always rinse your fruits and veggie before cooking!


What you'll need:

8 Large Fresh Organic Basil leaves or a nice sized bunch ( chopped )
 4 Roma or 3 Large Organic Tomatoes sliced thinly
 4 Whole Organic Portobello Mushrooms Sliced stem removed

2 Organic Shallots or 1 Small Onion minced
4-6 Organic Garlic Gloves minced
Organic Spinach
1 16oz Organic Ricotta Cheese
1 Package Organic or Local made shredded Italian or Mozzarella Cheese

1 Package De Boles Rice Lasagna Noodles (cook all but 2-3 noodles. should have enough for 3 layers or whatever brand you want)

1 Jar Organic Pasta sauce of your flavor!
Oven Temp: 350

Preheat your oven to 350 and get a pot of water boiling. Once boiling throw in the noodles and let them cook for 5 mins no longer ( if using rice noodles, if not follow your package directions) ! strain fast and rinse under cold water to stop them from over cooking. they will finish cooking in the oven.


Meanwhile:

Get your minced garlic, minced onion, and chopped basil into a large mixing bowl. Add about 1/4th cup of pasta sauce to this.Reserve the rest. Add 1/2 to 3/4 of the Ricotta cheese in to the bowl. I say 1/2-3/4 because I like a lot of cheese! but you can tone it down. Blend ingredients.
 You can add other dried seasoning here if you would like. salt, pepper, oregano whatever you want! I'm just keeping it simple but go crazy. remember organic if you can or local produce.

Once you have your noodles cooked, your ricotta mix ready, its time to throw it together.

Take a 9x13 pan and grease it with Extra Virgin Olive Oil (evoo) Lay 3 noodle strips down* the noodles will not cover the whole pan, that's totally ok. take a few large spoon fulls of your Ricotta mixture and spread it around.Take some pasta sauce and do the same. Spread evenly.

Now lay down some Mushrooms, Tomatoes, and a handful of Spinach. make it even and full! spread it around. Last Sprinkle some shredded cheese over the spinach to make the next layer stick! and repeat till the noodles are gone. I made about 3 layers and it was over flowing, it will also cook down a bit so its ok.

We covered ours because we used the rice noodles and they don't cook all the way when boiling, if you have fully cooked noodles then you don't need to cover. We used a aluminum foil brand Earth Fare. Its more eco friendly and body friendly. we tented it with tooth picks. but if you can cover it with something help go for it!

Bake 1 hour and done! serve! Yum! hope you like it, and please send me comments for ways to improve or whatever if you added or did something different.