Zucchini Enchilada Lasagna (Gluten-Free, Grain-Free, Vegetarian)
sliced thinly using a mandoline slicer to resemble lasagna noodles
packet enchilada sauce of preferred spiciness
shredded cheddar cheese
sliced, or approx. 8 oz. frozen
Preheat oven to 400F.
Spray 9x11 baking dish with non-stick spray.
Put several spoonfuls of enchilada sauce into bottom of dish and spread around.
Layer zucchini noodles in one direction along bottom of baking dish.
Add several spoonfuls of ricotta cheese and spread around evenly on top of the zucchini.
Top ricotta with several spoonfuls of beans, peppers, enchilada sauce and shredded cheese.
Add additional layer of zucchini noodles, this time in the other direction. Alternating the direction of layers will help the lasagna to keep it's shape when removed from the dish.
Continue layering until dish is full.
Top with remaining enchilada sauce and cheddar cheese.
Bake in oven for 30-35 minutes. Enjoy!
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