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Brown Rice Lasagna Recipe

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Brown Rice Lasagna Skillet Recipe 21 day fix meals, Meals, Healthy diet recipes
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If you're looking for a healthy and delicious twist on traditional lasagna, look no further than this brown rice lasagna recipe. It's easy to make and packed with flavor, plus it's gluten-free and vegetarian-friendly. So let's get started!

Description

This brown rice lasagna recipe is a healthier version of the classic Italian dish. Instead of using traditional lasagna noodles made from wheat flour, we're using brown rice noodles which are gluten-free and a great source of fiber. The lasagna is layered with a rich tomato sauce, sautéed vegetables, and a creamy ricotta cheese mixture.

Prep Time

The prep time for this recipe is approximately 30 minutes. This includes chopping the vegetables, cooking the brown rice noodles, and preparing the tomato sauce and ricotta cheese mixture.

Cook Time

The cook time for this recipe is approximately 45 minutes. This includes baking the lasagna in the oven for 30 minutes and allowing it to rest for 10-15 minutes before serving.

Ingredients

The ingredients you'll need for this recipe include:

  • 1 package of brown rice lasagna noodles
  • 1 jar of tomato sauce
  • 1 cup of diced onion
  • 1 cup of diced bell pepper
  • 1 cup of sliced mushrooms
  • 2 cloves of garlic, minced
  • 1 package of ricotta cheese
  • 1 egg
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of chopped fresh basil
  • Salt and pepper to taste
  • Olive oil for sautéing

Equipment

The equipment you'll need for this recipe include:

  • A large pot for cooking the brown rice noodles
  • A large skillet for sautéing the vegetables
  • A mixing bowl for preparing the ricotta cheese mixture
  • A 9x13 inch baking dish for assembling the lasagna

Method

  1. Preheat your oven to 375°F.
  2. Cook the brown rice lasagna noodles according to the package instructions, then drain and rinse with cold water.
  3. In a large skillet, sauté the onion, bell pepper, mushrooms, and garlic in olive oil until tender. Season with salt and pepper to taste.
  4. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped basil. Mix well.
  5. Spread a thin layer of tomato sauce on the bottom of the 9x13 inch baking dish.
  6. Arrange a layer of cooked brown rice noodles on top of the tomato sauce.
  7. Spoon half of the sautéed vegetables on top of the noodles.
  8. Spread half of the ricotta cheese mixture on top of the vegetables.
  9. Repeat the layers of noodles, vegetables, and ricotta cheese mixture.
  10. Top the lasagna with a final layer of tomato sauce and sprinkle with additional Parmesan cheese if desired.
  11. Cover the baking dish with aluminum foil and bake for 30 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbly.
  13. Allow the lasagna to rest for 10-15 minutes before slicing and serving.

Notes

This brown rice lasagna recipe is a great way to use up any leftover vegetables you have on hand. Feel free to substitute or add in any of your favorite veggies.

Nutrition Info

This brown rice lasagna recipe makes approximately 8 servings. Each serving contains:

  • Calories: 320
  • Protein: 17g
  • Fat: 12g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Sugar: 7g
  • Sodium: 520mg

Recipe Tips

For a vegan version of this recipe, simply substitute the ricotta cheese with a vegan alternative, such as tofu or cashew cheese. You can also leave out the Parmesan cheese or use a vegan alternative.

To make this recipe gluten-free, be sure to use brown rice lasagna noodles that are labeled as gluten-free.

Leftovers can be stored in the refrigerator for up to 3-4 days. Simply reheat in the oven or microwave before serving.


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