GLUTEN FREE RAINBOW VEGETABLE LASAGNA
Its time to eat the rainbow folks. I can't think of a better way than all your favourite vegetables layered with silky soft fresh pasta sheets, fresh ricotta cheese, tomato napoli sauce & creamy bechamel.
Ingredients
Tomato, Pasta-gluten free, Ricotta cheese, Pumpkin, Eggplant, Zucchini, Sweet potato, Silverbeet, Flour (GF), Milk, Butter, Parmesan cheese, Garlic, fresh basil, Nutmeg, Sea salt, Pepper, Rosemary, Oregano, Parsley, Olive oil.
Preparation and storage notes
Remove lid & bake from defrosted at 180 for 30 minutes medium or 60 minutes large. If frozen then add 20 to 40 minutes or until cooked through. Let rest for 10 minutes before serving.