Gluten-Free Roasted Vegetable Lasagna Recipe

By awright0511

Ingredients

• 4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a little red wine and a goodly amount of balsamic vinegar)
• 9-10 brown rice lasagna noodles, such as Tinkyada, 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

Preparation

Step 1

Preheat your oven to 350 degrees F.

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.