With fall just around the corner it’s time to cozy up with some comfort food and a glass of big, hearty red wine. Here is my favorite lasagna recipe… and for you health nuts it’s vegetarian and gluten free.This recipe is based on one I found at Gluten-free Goddess. This recipe is incredibly forgiving and can make the most inept cook look like a culinary rockstar.
4 cups of your favorite marinara sauce (approx. 1 ½ jars) or make your own
1 box of uncooked lasagna noodles (I prefer the gluten free brown rice noodles for their heartiness)
4 heaping cups of homemade roasted vegetables, cube before roasting (broccoli, cauliflower, zucchini, onion, garlic, eggplant, and red bell peppers all work well in this recipe. I usually use a blend of all the above or whatever is in the fridge)
3-4 garlic cloves, minced
16 oz. ricotta cheese
½ cup shredded mozzarella
1 cup grated parmesan
1 8 oz. log of goat cheese, cut into slices
1 or 2 dashes of nutmeg
1 ½ T. fresh basil, minced
1 T. fresh Italian parsley, minced
1. Preheat oven to 350 degrees Fahrenheit
2. In large mixing bowl mix egg, ricotta, mozzarella, parmesan, nutmeg, garlic, basil, and parsley
3. Prepare 9 x 13 inch baking dish by covering the bottom with approximately ½- ¾ cup marinara sauce.
4. Layer 3 lasagna noodles over the marinara.
5. Spread ½ cheese mixture evenly over lasagna noodles
6. Spoon a layer of roasted vegetables over the cheese and spread evenly.
7. Layer 3-4 more lasagna noodles and cover with marinara (approx. 1 cup) and follow with the remaining roasted veg and cheese blend.
8. Layer the remaining lasagna noodles and press down with a large spatula. Cover with remaining marinara sauce. And finally lay the sliced goat cheese on top.
9. Bake uncovered for 50-60 minutes on the middle rack.
10. Let stand for a couple minutes before serving.
Tip: Make sure your noodles are completely covered in sauce, so you don’t end up with tough edges.
Cozy up and enjoy!!!