Lasagna with Roasted Vegetable Recipe. GF Friendly
Lasagna
Lasagna is super versatile and gluten-free friendly. The roasted vegetable is only one of the many ways you can enjoy it. It can be made with a great variety of vegetables, variety of fillings (vegetables, tomato sauce, spinach, etc.), all good. Try this no-tomato variation, my favorite.
Gluten-Free Friendly!
You should have no trouble finding GF lasagna noodles at your health food store. This is my favorite brand: no need to parboil the sheets, even! Super high in protein and fiber, and super delicious too!
Check out the link where I pour my heart out about Lasagna, all variations, including No-Noodle Lasagna!
Freezes Perfectly!
You’ll be thrilled to find a serving or two in your freezer on days you dont have time to throw the dish together. As always with freezer, seal, label and date properly for best results. Easy to reheat: let it thaw out of the freezer for a few hours and then reheat at about 250*F until just heated through, or just microwave a couple minutes. You can even make a double batch of lasagna, eat one and freeze one for when your friends pile in for a visit!
Ingredients
- 2 red peppers, diced small
- 2 large red onions, diced small
- 3 large portobello mushrooms, or 8
- medium, diced small
- 1 large eggplant, peeled and diced small
- 2 large zucchini, diced small
- 1 pound lasagna noodles, boiled until just tender, and drained
Sauce:
- 1∕3 cup olive oil
- 1 large onion
- 8 cloves garlic
- ½ cup flour, any flour
- 4 cups milk, low-fat OK
- 1½ cups freshly (yes, it makes the whole difference!) grated Parmesan or other strong cheese (such as Provolone or kashkaval), plus ½ cup more for sprinkling on the top
- 1 cup basil leaves, packed, minced
- Salt and pepper to taste
- Good pinch nutmeg
Instructions
Preheat the oven to 450°F. Line a cookie sheet with parchment paper. Spray with vegetable oil spray. Place all vegetables on the sheet in one layer (do not pile, use 2-sheet pans). Spray again. Roast for 20 minutes, or a little longer, until dark and roasted.
Reduce the temperature to 375°F.
Meanwhile, make the sauce: Heat the oil in a skillet. In a food processor, coarsely grind the onion and garlic and add to the skillet. Sautéuntil translucent. Add the flour and cook just a few seconds until golden. Add the milk in a slow stream, whisking. Stir in all remaining sauce ingredients.
Spread a thin layer of the sauce on the bottom of an 11-by-14-inch pan. Top with a layer of lasagna noodles, overlapping them slightly. Top with a third of the vegetable mixture. Repeat: sauce, noodles, vegetables, sauce, noodles, vegetables. Sprinkle the top with the reserved Parmesan.
Bake covered for 30 minutes. Uncover and bake another 20 minutes. Do not over-bake, or it will dry. Serve hot.
can this made in advance and then frozen?
Miriam I think it will work!