Not only is this lasagna gluten-free and vegetarian, but I also made mine with dairy-free cheese! Talk about healthy! But you can certainly substitute some cheddar or mozzarella cheese for the dairy-free kind, as well as add a bit of hamburger meat (provided you have cooked it beforehand). This is something that I love to make in the summer months when we have a ton of fresh garden vegetables and only about 20 minutes to cook up a feast! It’s amazing!

Gluten-Free Vegetable Skillet Lasagna

Ingredients:

2 tbsp oil, any kind
1 large zucchini, sliced
1 cup spinach
1 cup mushrooms, diced
1/2 small yellow onion, diced
1 can diced tomatoes
2 cups grated cheese, any kind
Salt, to taste
Pepper, to taste

Steps:

1. Heat oil over medium in a skillet. Lay down a layer of zucchini. Spread the spinach on top, as well as the mushrooms, onions, tomatoes, and 1 cup of cheese. Then add the remaining zucchini and cheese. Add desired amount of salt and pepper.

2. Cover and continue to cook over medium heat for approximately 20 minutes, or until vegetables are cooked through. Then remove, slice, and serve!

Emory

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