NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Gluten-free lasagna noodles

5 oz Raw shrimp

0.5 cup Zucchini

0.5 cup Red sweet pepper

0.25 cup Onion

0.25 cup Celery

0.5 cup Tomatoes

1 oz Lactose-free mozzarella cheese

0.5 oz Lactose-free gouda cheese

0.5 oz Lactose-free feta cheese

1 tbsp Lactose-free heavy cream

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the sliced zucchini, diced red pepper, onion, and celery with olive oil and a pinch of salt, then roast for 15 minutes until tender.

• 3

  While vegetables roast, sauté the minced garlic and shrimp in a non-stick skillet over medium heat until the shrimp are pink and opaque.

• 4

  Prepare the gluten-free lasagna noodles according to the package instructions until they are al dente.

• 5

  In a small bowl, combine the crushed tomatoes with the lactose-free heavy cream, dried oregano, sea salt, and black pepper to create a blush sauce.

• 6

  In a small oven-safe baking dish, spread a thin layer of the tomato sauce on the bottom.

• 7

  Layer a noodle, followed by a portion of the roasted vegetables, sautéed shrimp, and a sprinkle of the mozzarella, gouda, and feta cheeses.

• 8

  Repeat the layers until all ingredients are used, finishing with a generous layer of the three cheeses on top.

• 9

  Lower the oven temperature to 375°F and bake the lasagna for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.

• 10

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.