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.

Ingredients

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

 Instructions

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!!!