Over-stuffed Roasted Vegetable Lasagna

Over-stuffed roasted vegetable lasagna - gluten-free

My introduction to roasted vegetable lasagna came via the frozen food aisle. On several occasions, the shiny box of roasted vegetable lasagna was a suppertime timesaver – fast and easy. This homemade version bears little resemblance to what comes out of the box. It’s overstuffed with roasted vegetables (because you know how I love them), has three kinds of cheese, a good dose of tomato sauce and is made with rice noodles so it’s gluten free. It’ll take some time to prepare and bake, but I promise you won’t need any fancy cooking skills to put it together.

You can vary the mix of vegetables to suit your taste. I would recommend always using onion and garlic and have to say that eggplant is right at home in this lasagna. I used 8 cups of vegetables, which is what makes this over-stuffed. If you end up using less, adjust the baking time accordingly. This does make a lot of lasagna so be sure to invite some friends over or stash some in the freezer for a suppertime timesaver for another day.

MA’s Over-stuffed Roasted Vegetable Lasagna

What you need to overstuff the lasagna

Preheat oven to 350 F.

2-3 tbsp olive oil

2 green peppers, washed, seeded and coarsely diced

½ lb red, orange and yellow mini-peppers, washed, seeded and cut in half

2 (about 1 ½ lbs) zucchini, washed and sliced into ¼” rounds

2 carrots, sliced

2 medium onions, sliced

1 lb mushrooms, thickly sliced

2 tsp garlic, minced

1 10-oz pkg rice lasagna noodles (12 noodles)

I love those roasted vegetables!

1 ½ cups tomato sauce, prepared or homemade

1 tsp oregano

1/3 cup dehydrated parsley flakes

½ tsp salt

freshly ground pepper, to taste

500 gram ricotta cheese

2 eggs

½ cup grated Parmesan cheese

1 lb mozzarella cheese, thinly sliced

grated Parmesan for sprinkling

Tomato sauce is first in

Combine olive oil and vegetables on baking sheet. Roast until vegetables are softened. For tips about roasting vegetables, check out my previous post here.

Noodles, veggies, ricotta mixture, tomato sauce & mozza 

Cook rice noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

In a bowl, combine oregano, parsley, salt, pepper, ricotta, eggs and ½ cup grated Parmesan. Mix well.

To assemble: In a 9” x 13” baking pan, spread a thin layer of the tomato sauce in bottom of pan. Lay 4 noodles in the pan, overlapping them if needed. Spread 1/3 of the vegetable mixture onto the noodles. Spread 1/3 of the ricotta mixture on top of the vegetable layer. Spread ½ cup of the tomato sauce over the ricotta layer. Place slices of mozzarella over the tomato sauce layer. Repeat the layering (noodles, veg, ricotta, tomato sauce, mozza slices) twice.

Cover with foil. Cook for 30 minutes.

Remove foil and continue cooking for 45 to 60 minutes or until cooked through.

Makes 8 to 10 generous servings.

Printable Recipe for MA's Over-stuffed Roasted Vegetable Lasagna

So good with a salad on the side