Gluten-Free Roasted Vegetable Lasagna
Roast those tomatoes!
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.
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.
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.