I have been wanting to update the photo of this vegetable lasagna recipe for a long time! Every time I saw its small, out-of-focus, old photo, a tiny part of me cringes and I felt like it was just begging for a makeover. So this Sunday, taking advantage of the cold weather I re-made and re-photographed. Also now, I’m hoping that any of you who weren’t around 8 years ago will get to enjoy it too.
Update: Originally posted September , 2011, then republished in February 27, 2019
Now Re posted February 27, 2024 with a Video on YouTube. Coincidentally Its cold and windy today too and expecting snow flurries.
As the title says this lasagna recipe has no meat. It features layers of vegetables, cheese and pasta sauce sandwiched between thick Gf noodles, making it every bit as delicious and satisfying. I have added zucchini, carrot, mushrooms and garlic. But, don’t feel limited to the vegetables that I chose. You can use whatever vegetables you like based on what’s in your fridge. Any type of peppers, spinach, cauliflower, eggplant would be amazing. You can also easily make this with beans instead.
Lasagna is the kind of meal that everyone loves and craves but not necessarily for the weeknight dinner table. However, It’s reasonably a simple recipe and quite worth to do if you have an extra hour and a half on hand. I would not recommend the gluten free lasagna to be assembled the night before as the brown rice noodles might get soggy. It reheats well so cook it and then freeze it. Leftovers will keep you happy for days.
To start off, first I cut the vegetables and roast them in the oven giving them a deeper flavor. I normally do two full trays of vegetables and refrigerate the leftovers to be used later in the week for other things. While the vegetables are cooking in the oven, boil the lasagna noodles till they are al dente. Drain the noodles and lay them flat on a baking sheet or cutting board so that they don’t end up all bent up. You want them nice and flat. I have never seen no boil gluten free noodles otherwise I would have preferred those to save all this hassle. Next, In a bowl mix together the ricotta, Parmesan cheese, egg and dry or fresh basil. Mix it up well. When you mix ricotta and Parmesan with egg really well it won’t be grainy. I also really love mixing the vegetables with some spicy Parmesan tomato sauce. It’s gluten free sauce from Classico. Now when you have all the components ready, it’s time to assemble the lasagna.
Here is how I layer my Lasagna.
I always brush or spray the inside of the baking pan with olive oil and then a thin layer of sauce to prevent the noodles from sticking.Then carefully lay the cooled noodles out over the sauce. Spread 1/3rd of ricotta mixture over the noodles. In order to easily and evenly spread the ricotta, I spoon the ricotta mixture at 6 places, then level off with the back of spoon. Next, top the ricotta mixture with some shredded mozzarella cheese, then the vegetables and, then the pasta sauce. Then, repeat 2 more times with noodles, ricotta cheese mixture, vegetables, sauce etc until all your ingredients are used up. At the end, I put a thin layer of sauce over the noodles and cover it all with mozzarella cheese so it bakes nicely.
I served the lasagna to my family with a fresh green salad for the yummiest winter lunch ever. Hope you give this recipe a try and love it.
Ingredients
- 8 gluten free lasagna noodles
- 3 cups roasted vegetables ( 1 large zucchini, 1 large carrot, 8 large mushrooms)
- 3 cloves of garlic, sliced
- 1 cup ricotta cheese
- 3/4 cup Parmesan cheese (divided)
- 2 1/2 cups GF tomato pasta sauce
- 1/3 cup GF Spicy Parmesan tomato sauce
- 1 1/4 cup mozzarella cheese
- salt and pepper to taste
- 2 tbsp fresh or 2 tsp dry basil
- Olive oil
Instructions
- Line a 15x10x1' cookie sheet with aluminum foil. Preheat oven at 400 degrees F.
- Cut zucchini lengthwise and then cut 1/4" slices.Cut carrot into round slices slightly thinner than zucchini. Cut thick slices of mushrooms as well.
- Toss the vegetables and garlic with 1 tbsp olive oil and salt. Spread it on the prepared tray and roast uncovered.
- Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- Remove from oven, loosen from tray with spatula while warm (can stick when cools), transfer the vegetables to a bowl. Mix in spicy parmesan tomato sauce.
- While the vegetables are in the oven boil Gf lasagna noodles with salt till they are al dente.
- Drain the noodles and lay them flat on a baking sheet or cutting board so that they don’t bend or stick to one another. You want them nice and flat.
- Combine ricotta, half parmesan, salt, pepper and dried basil in a small bowl.
- Mix shredded mozzarella cheese and the remaining parmesan in another bowl.
- Preheat oven to 350°F.
- Spoon a thin layer of pasta sauce into the bottom of 10×6.5" baking dish coated with cooking spray.
- Lay 2 cooked lasagna noodles, tearing as required to fit. Top with 1/3rd of ricotta cheese mixture. The, layer 1/3 of the roasted vegetables.Spoon 1/3 cup of pasta tomato sauce over vegetables, using spatula to cover. Next, Sprinkle 1/4 cup of mozzarella cheese.
- Repeat layering: lasagna noodles, ricotta mixtures, roasted vegetables, sauce and shredded cheese.
- Top the final layer of noodles with remaining sauce and shredded cheese.
- Loosely cover the dish with foil and bake for 30 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.
- Let lasagna stand for 10 minutes before serving.
Vindya Narsian
Hey Neetu – You just made my life a little bit easier :). I don’t have to think “What’s for dinner?” I will be making this as I have all ingredients at home, including a yummy homemade pasta sauce.
Buzzed you for this one ….
Balvinder ( Neetu)
Thanks for the buzz.
Share your recipe of pasta sauce with us.
Charanjit
Hi Neetu,
Thank you for this yummy recipe.
Charanjit.
Kalpana Sareesh
wow wonderful am yet to try my hands on it.. good one..BOokmarked!!!
Deeksha
Hi
Thanks for sharing this yummy recipe.
Some awards are waiting for you at my space. please check.
http://deeskitchen-deekshablogspot.com/
sangeeta
Hi Balvinder…i love anything with pasta, cheese n lots of veggies. Yummy pics:)
Reading about the zucchini handvo you made which i obviously loved, i have posted a recipe of zucchini savory pancakes using buckwheat…that can come handy too.
Love!!!
Rujuta
Your pictures look so yum!!
been thinking about lasagne for quite some time…maybe i should finally go ahead and make it, i’m thinking of whole wheat sheets
angiesrecipes
It looks fantastic with that thick layer of cheese! Haven’t had lasagna in ages…now you have crave some badly!
Blackswan
I’ve heard so much about Lasagna but I’ve yet to try even tho my son eats that quite often. This definitely looks enticing! xoxo
Monika Dabrowski
Looks super appetising and nutritious!
Kat (The Baking Explorer)
Yummy! Veggie lasagne is one of my fave dishes!
Alida @My Little Italian Kitchen
I will always enjoy a lasagna and I really welcome a lighter vegetarian recipe. Lovely Balvinder!
Abbe@This is How I Cook
Every lasagna is good lasagna. And this one with roasted veggies sounds great!
Adina
Those layers look just perfect. I love a good vegetable lasagna!
marcela
What a beautiful and delicious lasagna!..roasted veggies, lots of cheese, pasta and tomato sauce….it is pure heaven to me!!….I love lasagna made this way…it has the perfect balance of veggies and pasta….it is a complete meal itself!….I know you are still facing the cold winter….here it is almost spring!….take care Balvinder!!!…..Abrazotes, Marcela
Pattie
I love vegetable lasagna! My aunt makes wonderful vegetable lasagna, but she’s getting up in years and doesn’t do much cooking anymore. Thanks for the encouragement by way of this blog post. I need to give that a try. I was amused that you wanted to post the recipe again in order to update your pictures. That is not a bad idea. I’ve been blogging now since 2010, and some of those early photos really need replacing.
Anna
What an incredible transformation! The new photo of your vegetable lasagna looks absolutely stunning and truly does justice to this delicious recipe. It’s wonderful to see the dedication you’ve put into updating it, especially with the added bonus of a YouTube video now accompanying the recipe. Your detailed instructions and tips make it seem so approachable, and the flexibility with vegetable choices is fantastic for personalizing it based on what’s on hand. I can only imagine how comforting and flavorful this dish must be, especially on a cold, snowy day like today. Thank you for sharing your culinary journey and inspiring us to give this mouthwatering lasagna a try!