Gluten-Free Roasted Vegetable Lasagna

Tomatoes for roasting.

This vegetarian lasagna recipe is one of our family's favorites. I have made it for holiday pot lucks and casual buffets. There is never a scrap left. Using Tinkyada brown rice lasagna noodles makes this classic Italian dish gluten-free.

Karina's 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*
9-10 brown rice lasagna noodles, uncooked
4 heaping cups roasted vegetables* see notes
1 lb. ricotta cheese
1 organic free-range 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 350ºF.

Spoon 1/2 cup of the marinara sauce into the bottom of a 13 or 14-inch 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.

Sauce Note* I add roasted tomatoes to my homemade sauce for a smoky flavor. In a pinch you could use Muir Glen red pasta sauce thinned with a little red wine and a goodly amount of balsamic vinegar.

Roasted Vegetables

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
1 small eggplant, peeled and chopped
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 400ºF.

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.


Anonymous said...

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?

karina said...

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.

Anonymous said...

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!

Puffin said...

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!

Karina Allrich said...

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!


melissamelisse said...

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

Anne Marie said...

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!

Ondine said...

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!

lisa.conklin said...

Delish! I made this in an 8x8 pan - someone else had asked about this. I had to 'break' a few inches off each noodle so they would fit in the pan - no biggie. I used sauce in a few more places than the recipe called for (a thin layer on TOP of each layer of noodles), and used an Italian blend of cheeses instead of goats cheese on top. Baked for 1 hour uncovered and it was fine, done-ness-wise.

What a lovely dish! The best lasagna I think I've had since going veggie. Thanks!

Karina Allrich said...

Ondine and Lisa- Thanks for the lovely feedback on the recipe. Glad you enjoyed it!

Anon- I have not made this particular recipe with sliced zucchini instead of pasta; but I have made similar dishes using very thin strips of zucchini. It works. It's not a pasta texture, exactly- more like a vegetable texture- but it can work. Slice thin for softer, or thicker for more crunch.


Anonymous said...

Karina I am making your lasagna tonight. I was wondering if it can be assembled and then put in the fridge for an hour or so before baking it. Since the noodles are gluten free and uncooked in the recipe will they get soggy if I assemble it and don't bake it right away? I am hoping you answer this before I start. lol

Karina Allrich said...

Anon- I don't see why you couldn't assemble this; cover and chill it until baking. Just be sure to add extra time (the lasagna will be quite cold). I'd also make sure- as it bakes- that it stays moist enough. Check after half an hour, then every fifteen minutes, adding a little hot water to the edges if it looks dry. I'd also cover it with foil after 30 minutes to keep it from drying out.


Roberta said...

I am just getting ready to try this lasagne for the holidays. Can I make it ahead and freeze it?

Karina Allrich said...

You can freeze cooked, cooled lasagna. But I don't think it tastes quite as good as fresh. The GF noodles don't hold up (as well as wheat noodles) in the thawing-reheating process. Best texture is the day you bake it.

Jes said...

What happens if I omit the egg? I have a guest who can't have gluten or eggs, otherwise this sounds perfect. Thanks!

Karina Allrich said...

Jes, It will work without the egg, but the filling may be a tad more separated. I would make up for that by adding some stretchy shredded cheese- like mozzarella.

Jes said...

Awesome, thank you Karina!

Anonymous said...

This looks like an amazing recipe. In your picture it looks like there are vegetables on top. In the recipe it says to only put one layer of veggies and then the cheese layer. Are there veggies in each layer? I am looking forward to making this soon.

jenny said...

This was amazing, my family loved it! I avoid dairy and instead used firm tofu for the ricotta. I squeezed out the water from it put it in the food processor with some defrosted frozen spinach (also squueze the water out of)and added fresh garlic and some garlic powder. It tasted great and even looked like ricotta cheese. I also used soy mozarella cheese as well. My husband even suggested I make this the next time my in laws come over, and they love to eat! Thanks for a wonderful and versatile recipe!

AddisonBentley said...

I love this recipe!!! I use the roasted vegetable part for so many other dinners, it's brilliant!!!!

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