Dec
Roasted Veggie Lasagna (Gluten-free)
I don’t know about you but after all the sugary treats I’ve been stuffing my face with the last few weeks, I really need a hearty dose of veggies in my life. Besides, I am about to indulge in the next snack-filled, champagne drenched holiday so I figured there was just enough time to squeeze a healthy meal in there. And let me tell you, this gluten-free, mega veggie filled lasagna fits the bill perfectly. Gluten-free lasagna? That’s right, I wasn’t messing around with this one. This is a full out health fest on your plate…oh, except for the cheese…lots of ohhy gooey cheese. What, how healthy did you expect me to go? Technically it is still the “holidays”. We’ll eat salad next week, I promise. For now though I am satisfied that I got in my veggies, even if they were covered in melted cheese. 
Back to the gluten-free part though. If you’re like me the idea of a gluten-free noodle conjures up images of a gummy, mushy mess that tastes more like soggy socks than an actual noodle. Well, I am here to tell you that you (and I) are wrong. I found these wonderful brown rice noodles and used them in my lasagna exactly how I would have used the regular wheat based noodles. Guess what? They tasted exactly the same! Not only that, but the texture was the same and I swear If someone made this for me and didn’t tell me it was gluten free I would never know the difference.
Does this mean I am ready to go gluten-free? Ha! That’s the funniest thing I’ve ever heard. Let’s not get carried away now. I am far too much in love with bread to ever even consider this silly idea. But it was fun to experiment and I will definitely be using these noodles again.
Let’s get back to the veggies. Here they are ready for roasting.
And here they are after roasting- yumm!
The cheesy mixture
All layered up
More cheese on top!
Out of the oven…
and with a glass of wine!
Roasted Veggie Lasagna – Gluten Free
Serves: 8
4 cups of vegetables for roasting- the following is what I used:
1 onion, cut in large pieces
1 winter squash (I used a Delicata), peeled and cubed
1 sweet red pepper, seeded and sliced
2 large portabella mushrooms, cubed into large pieces
2 carrots, peeled and sliced into 1/2- inch pieces
3 whole garlic cloves, leave the outer peel on for roasting
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon Italian seasoning
1 10 ounce package brown rice noodles
1 8 ounce container low-fat ricotta cheese
1 1/2 cups 2% mozzarella , shredded and divided
2 tablespoons parmesan cheese, grated
1 garlic clove, minced
1 egg, lightly beaten
Dash of nutmeg
Salt and pepper
3 cup of pasta sauce (I use Muir Glen Tomato Basil pasta sauce and thinned it with a little red wine)
1. Preheat the oven to 400º F. Cut up your vegetables and toss in a large bowl with the olive oil, balsamic vinegar and Italian seasoning. Spread them in an even layer on a shallow baking tray. Roast for 45-55 minutes, tossing occasionally. The veggies should be soft and starting to caramelize. Remove from the oven and allow to cool a bit before layering the lasagna. Reduce the oven temperature to 350ºF.
2. In a medium bowl combine the ricotta cheese, 1 cup mozzarella, parmesan cheese, garlic, egg, nutmeg, a dash of salt and a few grinds of black pepper. You could also add a bit more Italian seasoning to the cheese mixture if you like.
3. Spread a thin layer of sauce on the bottom of a 9 x 13-inch baking dish. Place a layer of uncooked noodles on top. Spread half the veggies on the noodles. Dollop on half of the ricotta cheese mixture and spread evenly. Pour on more sauce and top with another layer of noodles. Spread with the remaining vegetables and ricotta cheese. Top with another layer of noodles. Cover the noodles with sauce and sprinkle on the last 1/2 cup of mozzarella.
4. Bake at 350ºF uncovered for 40 minutes. Cover with a piece of tinfoil coated with cooking spray (so the cheese doesn’t stick) and cook for another 15 minutes. Let stand at least 10 minutes before serving.
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Wow this healthy take on lasagna sounds wonderful, what a delicious recipe! Love your blog, so glad to be a new follower! xoxo
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