Ingredients: 20 oz gluten-free rice pasta lasagna noodles 48 oz tomato basil pasta sauce 1 butternut squash 1-2 sweet potatoes 3 medium beets
2lb Ricotta Cheese 12 oz shredded mozzarella cheese 4Tbsp Extra Virgin Olive Oil or Avacado Oil 2 Tbsp Cinnamon
Preparation: Peel, chop & toss butternut squash, beets, sweet potatoes, olive oil and cinnamon in a bowl. Place in oven save dish and bake at 400F for 20 minutes or until tender. While vegetables are baking, boil rice pasta lasagna noodles for 12 minutes, strain and rinse with cold water immediately. Place lasagna noodles in baking dish, covering the bottom of the dish, creating a base for the lasagna. Spread the tomato pasta sauce to cover noodles. Then spread ricotta and sprinkle mozzarella cheese. Put a layer of the baked root vegetable mix to cover the cheese. Lay more lasagna noodles over the root vegetable layer and top with tomato pasta sauce and both types of cheese again. For deep dish lasagna you can add an additional layer by repeating the steps to create another layer. Bake for 15 mins and serve. Enjoy!