This recipe is gluten free and uses sheep cheese instead of cow’s cheese, for those sensitive to cow’s dairy. I found the cheese at Whole Foods and used Tinkyada lasagna noodles. I have tried several vegetarian lasagna recipes over the years, but this is our family’s favorite and by far the easiest one to make. If cow’s dairy is not a problem, Parmesan cheese can be used instead of the Manchego cheese and Mozzarella cheese for the topping. It is delicious and can be doubled to serve a larger group (using standard size lasagna pan). I have served it at Super Bowl parties in the past and it was well received. Serves 4-6.
Ingredients:
10 oz. drained, chopped frozen organic broccoli (may use spinach instead)
1 cup grated Manchego 6 month raw milk artisan sheep cheese (or Parmesan)
2 cups grated Pecorino Brigante sheep cheese (or Mozzarella)
9-12 pieces organic brown rice lasagna noodles (dependent on size of lasagna pan)
1 tbsp. oregano leaves
½ tbsp. basil leaves
Dash of salt and black pepper
30 oz. organic marinara sauce
Directions:
1. Place noodles in casserole plan and cover with boiling water and a teaspoon of coconut or olive oil. Move a little to keep noodles from sticking to each other.
2. Preheat oven to 375 degrees
3. Combine broccoli, Manchego cheese and seasonings
4. Spread sufficient marinara sauce to cover bottom of small lasagna pan (11 by 8.5 inches)
5. Place one layer of uncooked, softened lasagna noodles in pan
6. Cover with half broccoli mixture
7. Repeat with marinara sauce, noodles and remaining broccoli mixture
8. Cover with marinara sauce and final layer of noodles. Pour remaining marinara sauce on top, spreading to cover noodles.
9. Sprinkle 2 cups of Pecorino Brigante cheese on top and add dash of oregano and basil if desired
10. Bake in 375 degree oven for one hour, covered with aluminum foil
11. Test to be sure noodles are cooked by inserting fork in middle. If needed, cook additional 10 to 15 minutes.
12. Cut into serving pieces and enjoy!
