Easy Gluten-Free Vegetable Lasagna (No-Boil!)
This lasagna is so woven into the fabric of my life that it feels like a favorite sweater—it’s the dish I turn to when I’m feeding friends or bringing dinner to a loved one, and it’s one of my kids’ most requested Sunday night suppers. It features tender roasted vegetables which meld into layers of soft pasta, fluffy basil-scented ricotta and marinara (my kids surprisingly prefer this vegetable version, but you can also swap in meat—see the tips). There’s no need to pre-boil the noodles—this lasagna is all about streamlining the steps for more ease. On that note, you can roast the vegetables a day ahead then assemble the lasagna several hours before baking (great for busy days, potlucks, gifting, and entertaining).
Servings: 8
Ingredients
Roasted Vegetables
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 medium eggplant, chopped
- 1 red bell pepper, chopped
- 3-4 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder (or granulated garlic)
Lasagna
- 15-16 ounces (425g) fresh ricotta (get the good stuff—nothing with fillers or gums)
- 1 large egg
- ⅔ cup grated parmesan cheese, divided
- ¼ cup chopped basil, plus leaves for serving
- 3 ½ cups (32 ounces/907g) marinara sauce (homemade or store bought, I use Rao’s brand)
- 9 ounces (255g) gluten-free or regular lasagna noodles (I use Jovial brand—see the tips)
- 1 pound fresh mozzarella (not in water—see the tips), very thinly sliced
Instructions
Roast the vegetables
- Preheat the oven to 425˚F (220˚C).
- Spread the chopped vegetables onto a parchment-lined baking sheet, and drizzle them with enough olive oil to coat (you can just eyeball this). Sprinkle the vegetables with the Italian seasoning and garlic powder, and season with salt and pepper. Toss again to coat.
- Spread the vegetables in an even layer, and roast, stirring halfway through, until succulent and tender, about 20-25 minutes. Do Ahead: The roasted vegetables can be cooled at room temperature then refrigerated in an airtight container for up to 1 day.
Assemble the lasagna
- Reduce the oven temperature to 375˚F (190˚C).
- In a bowl, combine the ricotta, egg, ⅓ cup parmesan cheese, and the chopped basil. Season with salt and pepper, and stir to combine.
- Rub the bottom and sides of a 9x13-inch baking dish with olive oil. Spread ½ cup of marinara sauce evenly over the bottom. Arrange a single layer of noodles over the sauce, breaking them as needed so they cover most of the dish (save the best-looking noodles for the top). You’ll use three layers of noodles total—if using Jovial brand, plan on four noodles per layer.
- Dollop half of the ricotta mixture over the noodles, then spread it in an even-ish layer. Scatter half of the roasted vegetables over top. Arrange one-third of the mozzarella over the vegetables. Spoon 1 cup of sauce over the mozzarella, and spread it around with the back of a spoon in an even-ish layer.
- Repeat the layers, starting with noodles, then the rest of the ricotta, the rest of the roasted vegetables, and another third of the mozzarella. Spread another cup of marinara over top.
- Arrange the last layer of noodles on top of the lasagna, and press down on them to compact the layers. Pour the last cup of sauce over, spreading it out to evenly coat the noodles. Arrange the remaining mozzarella over top, and sprinkle with ⅓ cup of parmesan. Cover the baking dish tightly with an oiled piece of aluminum foil (oiling the foil will help prevent the cheese from sticking). Do Ahead: The assembled lasagna can be covered and refrigerated for up to 8 hours before baking.
- Bake the lasagna for 45-50 minutes, or until the noodles are tender when pierced with a small knife. Uncover the pan, increase the oven temperature to 425˚F (220˚C) and bake until the cheese is toasted in spots, about 10 minutes longer.
- Let the lasagna cool for 10 minutes. Garnish the top with basil leaves, cut into squares, and serve (and remember: you’re amazing!).
Notes
- I typically use gluten-free Jovial lasagna noodles, but any brand (gluten-free or regular) will do. Some brands sell “no-boil” lasagna sheets which might cook faster—check the box for suggested baking times.
- Be sure to use balls of fresh mozzarella that are wrapped in plastic or shrink-wrapped, not balls that are stored in water (they will release too much liquid).
- You can use other vegetables you have or like, such as garlicky sautéed greens, roasted mushrooms, and/or peppers and onions.
- For a meat lasagna, swap out the roasted vegetables for 1 pound of ground beef, pork, turkey, and/or crumbled Italian sausage. Cook the ground meet in a skillet until browned (feel free to add chopped onion or garlic!), then pour in the marinara sauce. Assemble the lasagna, skipping the vegetable step.
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