Gluten-Free Roasted Veggie Lasagna
A delicious and healthy gluten-free lasagna packed with roasted vegetables and cheesy goodness.
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Ingredients
Main Ingredients
- 2 cups zucchini, sliced
- 2 cups bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 9 sheets gluten-free lasagna noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 4 cups marinara sauce
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the zucchini, bell peppers, and mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
- Cook the gluten-free lasagna noodles according to the package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta cheese and chopped spinach.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
- Spread a layer of the ricotta-spinach mixture over the noodles, followed by a layer of roasted vegetables, marinara sauce, mozzarella, and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before serving.
Nutritional Value
Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 300mg | Iron: 2mg
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