Gluten-Free Roasted Vegetable Lasagna
This vegetarian lasagna recipe is one of our family's favorites. I make it for pot lucks and buffets- there is never a scrap left. Using Tinkyada brown rice lasagna noodles makes this classic Italian dish gluten-free.
Roasted Vegetable Lasagna Recipe
I created this lasagna recipe after we returned from our honeymoon in Italy, where we devoured roasted vegetables every day. Typically, the vegetables were served as a side dish at room temperature, a palette of jewel tones on a gleaming white plate. Here I have nestled the roasted lovelies into a layered lasagna dish.
4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a little wine and a goodly amount of balsamic vinegar)
9-10 brown rice lasagna noodles, such as Tinkyada Pasta Joy, uncooked
4 heaping cups roasted vegetables* see notes
1 lb. ricotta cheese
1 organic happy egg, lightly beaten
1 cup grated Parmesan
1 dash freshly grated nutmeg
8 oz. goat cheese
1/4 cup sliced ripe olives
2 tablespoons fresh minced basil or Italian parsley
Preheat your oven to 350 degrees F.
Spoon 1/2 cup of the marinara sauce into the bottom of a large lasagna style baking dish. Arrange three uncooked lasagna noodles in the bottom.
Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies. Top with three or four more lasagna noodles, and press down.
In a bowl, combine the ricotta cheese with one beaten egg, a cup of Parmesan and a dash of nutmeg. Mix well. Spread the cheese mixture evenly over the noodles.
Top with a layer of three more lasagna noodles, and press down.
Cover with the remaining sauce. Scatter half of the olives over the sauce. Layer the top with pieces of goat cheese. Dot with remaining olives. Sprinkle with basil or parsley.
Bake at 350 degrees for 55 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are tender. Check after 40 minutes or so to see if the top is browning; if the cheese begins to brown too much, cover loosely with foil.
Allow the baked lasagna to sit for a few minutes before cutting and serving (this makes it easier to slice and serve).
Makes 6 generous servings, or 8 moderate servings with a salad.
4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a little wine and a goodly amount of balsamic vinegar)
9-10 brown rice lasagna noodles, such as Tinkyada Pasta Joy, uncooked
4 heaping cups roasted vegetables* see notes
1 lb. ricotta cheese
1 organic happy egg, lightly beaten
1 cup grated Parmesan
1 dash freshly grated nutmeg
8 oz. goat cheese
1/4 cup sliced ripe olives
2 tablespoons fresh minced basil or Italian parsley
Preheat your oven to 350 degrees F.
Spoon 1/2 cup of the marinara sauce into the bottom of a large lasagna style baking dish. Arrange three uncooked lasagna noodles in the bottom.
Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies. Top with three or four more lasagna noodles, and press down.
In a bowl, combine the ricotta cheese with one beaten egg, a cup of Parmesan and a dash of nutmeg. Mix well. Spread the cheese mixture evenly over the noodles.
Top with a layer of three more lasagna noodles, and press down.
Cover with the remaining sauce. Scatter half of the olives over the sauce. Layer the top with pieces of goat cheese. Dot with remaining olives. Sprinkle with basil or parsley.
Bake at 350 degrees for 55 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are tender. Check after 40 minutes or so to see if the top is browning; if the cheese begins to brown too much, cover loosely with foil.
Allow the baked lasagna to sit for a few minutes before cutting and serving (this makes it easier to slice and serve).
Makes 6 generous servings, or 8 moderate servings with a salad.
Quick and Easy Roasted Vegetables for Lasagna + More...
If you don’t happen to have roasted veggies on hand, here’s a simple recipe to make what you’ll need for this lasagna.
1 sweet onion, chopped
1 each: sweet red, yellow, and green pepper, cored, seeded, sliced into thin strips or chopped
1 cup broccoli florets, cut to small, bite size pieces
1 cup butternut squash, diced small
1 cup sliced mushrooms
6 garlic cloves, peeled, chopped
2-4 tablespoons extra virgin olive oil
1 teaspoon Italian Herb seasoning, or thyme, sage and oregano
2 teaspoons dried basil
Sea salt and fresh ground pepper, to taste
2-3 tablespoons balsamic vinegar
Preheat oven to 400 degrees F.
Toss the vegetables and garlic in a large roasting pan and season with olive oil, herbs, sea salt and pepper. Splash generously with balsamic vinegar. Toss well to coat. Roast the vegetables until they are fork tender; this takes anywhere from 45 to 60 minutes, depending upon your choice of vegetables, and the size of your pan.
Cool and store in a closed container in the fridge for use within two days.
Karina's Notes:
To make this lasagna dairy-free, use tofu instead of ricotta and Parmesan, and top with vegan cheese.
1 sweet onion, chopped
1 each: sweet red, yellow, and green pepper, cored, seeded, sliced into thin strips or chopped
1 cup broccoli florets, cut to small, bite size pieces
1 cup butternut squash, diced small
1 cup sliced mushrooms
6 garlic cloves, peeled, chopped
2-4 tablespoons extra virgin olive oil
1 teaspoon Italian Herb seasoning, or thyme, sage and oregano
2 teaspoons dried basil
Sea salt and fresh ground pepper, to taste
2-3 tablespoons balsamic vinegar
Preheat oven to 400 degrees F.
Toss the vegetables and garlic in a large roasting pan and season with olive oil, herbs, sea salt and pepper. Splash generously with balsamic vinegar. Toss well to coat. Roast the vegetables until they are fork tender; this takes anywhere from 45 to 60 minutes, depending upon your choice of vegetables, and the size of your pan.
Cool and store in a closed container in the fridge for use within two days.
Karina's Notes:
To make this lasagna dairy-free, use tofu instead of ricotta and Parmesan, and top with vegan cheese.
12 comments:
How many packages of Tinyada Lasagna pasta do you need for this? If I wanted to add spinach, do you have suggestions as to how I would do so?
One package usually contains about 12 pieces; depending upon the width of your pan, use from 9 to 10 [as the recipe says], or up to 12, if needed. As for spinach - sure! It would be delicious. You could use cooked, drained spinach [either fresh or frozen]. Layer it in with the vegetables; add a sprinkle of nutmeg.
This dish is amazing. I cannot recall the last time I had lasagna but I don't think it was as fabulous as this recipe. My lasagna-loving boyfriend, who is not GF, also declared this lasagna to be his favorite one yet. I added a pack of Cascadian Farm spinach (I drained it) and placed it under the vegetables. I used hand-dipped Whole Food's ricotta and sliced motzarella cheese and omitted the olives. I can't wait to make this dish for company!
Hi again, Karina!
Do you think it would work to scale down this recipe so that it fits in an 8x8 square pan? I was thinking of halving the recipe and breaking the noodles in half because it won't be possible for the 2 of us over here to eat so much lasagna. if you think this is possible, how long should I cook it for? I was thinking 40-45 minutes might work. Or else, do you think it would work to individually wrap and freeze pieces? It's such a tasty recipe - I've made it before, with the spinach - but I can't make it unless I scale it down/freeze it.
Hey Michelle!
For you it might be easiest to cook it in a smaller pan, as you mentioned. I'd cover with foil and bake it for 45 to 50 minutes, or so, then check for doneness.
Hmmm...now I am hungry for lasagna! I love this recipe. ;-)
I needed a recipe for my husband's side of the family, who keep Kosher, two young 20's who are vegetarian though not vegan, and another sister-in-law who must eat glutten free. This was perfect and those who cook all asked for the recipe! I added cabbage(large chop/roasted)and eggplant. I made a smaller, regualr pasta lasagne, meat/spinach/cheese for the omnivores. With salad, 2 focaccia loaves, and wines we had a great family holiday meal.
Are there "no cook beforehand" gluten free noodles, as precooking noodles, then assembly, and also chopping veggies for roasting was exhausting. Veggies could be done ahead and frozen since purchased already roasted veggies way too expensive!
Puffin- This recipe actually calls for uncooked lasagna noodles- though sometimes I do parboil them. As long as there is enough sauce, a covered lasagna should cook the noodles.
What I do is plan ahead and make roasted veggies one night for dinner- I make extra. Then refrigerate them. Then I have cooked and ready roasted vegetables for filling.
Glad folks liked it!
Happy healthy New Year!
Karina
Hi Karina. I made this lastnight and Oh my, i must say, it was amazing. Thank you soo much for posting your admirable talents. I just wanted to actually know-can we put this in the freezer after it's been cooked? Although we looooved, looved, LOVED your lasagna, it is just my hubby and I and we can't eat lasagna for breakfast, lunch and dinner. Thanks
This is so good! I didn't have any rice noodles, so I sliced zucchini 1/4' lengthwise and used it to replace the layer of "noodles."
This is sure to become one of our favorites! Thanks so much!
This looks wonderful. Just one question - by my reckoning, the order of laying, from bottom up goes: Sauce>Pasta>Veg>Pasta>Cheese>Pasta>Sauce> Goats cheese. Is that right? I just wondered as in the photo, it looks as though there's another layer of veg on top?
Melissa- Sorry I missed this question. I have never frozen it; in theory you can wrap and freeze cooled lasagna. If you tried it and have a tip to share, please do. Thanks!
Anne Marie- What a great idea. Zucchini! Thanks for stopping back to share.
Ondine- Well, what you're seeing is two things. I put diced tomatoes in my sauce; and when I cut the lasagna, it wasn't neat and tidy. But it tasted delicious!
Karina
Aha! I made it for friends last night and it went down a storm, so much so that everyone demanded I email them a link to your recipe this morning. It's definitely one I'll be making again. Thanks!
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