Gluten Free Veggie Lasagna

Steps

Preheat the oven to 425f.

Grease a 9-by-13-inch baking dish.

In a large bowl , mix the spinach , ricotta , parmesan , egg , salt , and oregano.

Arrange one-third of the sweet potatoes in the dish , overlapping the slices slightly.

Dollop half of the ricotta mixture on top , then spread evenly.

Spread half of the tomato sauce on top , then sprinkle one-third of the mozzarella over the sauce.

Repeat the layering once.

Arrange the remaining sweet potatoes on top.

Cover the dish tightly with foil.

Bake for 45 minutes , then remove the foil , and sprinkle the remaining mozzarella on top.

Bake until a knife easily slides through the center and the cheese on top is melted and golden brown , about 20 minutes.

Let rest at least 10 minutes before slicing.

Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month.

Unwrap and cover with a damp paper towel on a microwave-safe plate.

Microwave until hot , about 5 minutes.

Ingredients

frozen spinach, ricotta cheese, parmesan cheese, egg, kosher salt, dried oregano, sweet potatoes, simply balanced organic tomato basil pasta sauce, mozzarella cheese