Gluten Free Calabacita Lasagna
2 large zucchini squash, thin sliced
1 can (14.5 oz.) each: H-E-B Sweet Corn and Diced Tomatoes with Green
1 jar (27 oz.) H-E-B Marinara Sauce
1 bag (8 oz.) H-E-B Mexican Style Shredded Cheese
1 container (30 oz.) H-E-B Ricotta Cheese, regular or skim
9 Gluten Free No Boil Lasagna Noodles
Heat oven to 375°F. Spray a 9 x 13-inch microwave safe baking dish
with non-stick cooking spray and set aside.
Combine zucchini, corn, diced tomatoes and marinara sauce in a large b
owl; set aside.
Combine shredded cheese and ricotta cheese in a bowl and set aside.
Spread 1 cup sauce mixture in prepared baking dish. Top sauce with 3
no-boil lasagna noodles, 2 cups sauce mixture and 1 1/2 cups cheese mi
xture. Repeat one more layer and top with 3 more no-boil noodles, rem
aining cheese and sauce mixture. Cover with plastic wrap and heat in
microwave on high heat for 10 minutes. Remove plastic wrap and bake o
n center oven rack for 30 minutes or until lasagna is bubbly in center
and cheese is melted. Cool for 10 minutes before cutting and serving.