Roasted Vegetable Lasagna
Craving lasagna but don’t want the traditional meat one. Check this one out. Try brown rice pasta, and any marinara sauce, even from a jar. I prefer goat or sheep cheese but you can substitute traditional cheese. I love the melted goat cheese mixing with the taste of the roasted vegetables. Add any other vegetables to the mix, if you wish. I used shitake mushrooms but any type works. Enjoy.
ROAST VEGETABLE LASAGNA
1 box (10 oz./280 g) gluten-free lasagna noodles
1 to 3 tablespoons (15 to 45 ml) olive oil
5 - 7 bell peppers, quartered
3 to 6 zucchini, thickly sliced
1 package mushrooms, sliced
1 tablespoon (15 ml) butter
1 (10.5 oz/297g) soft goat cheese
1 tablespoon (15 ml) Italian seasoning
1 litre jar of spaghetti sauce or equivalent in homemade sauce
1 to 2 cups (240 to 480 ml) goat mozzarella, marchego or feta grated or crumbled or a combination of cheeses.
Preheat the oven to 400° F. Using a large cookie sheet lined with parchment paper, place peppers insides down and zucchini in a single layer and brush with oil. Bake for 30 to 45 minutes or until pepper skins are blackened around the edges. Remove from the oven and peel skins from the peppers. Zucchini may not take as long as peppers.
While vegetables are roasting, cook noodles according to package instructions. Rinse with cold water and set aside.
Slice mushrooms in a tablespoon of butter and saute in a frying pan. Set aside.
In a bowl, mix goat cheese, egg and Italian seasoning.
To assemble in a 8 x 10 inch pan, start with a thin layer of sauce on the bottom. Add a layer of noodles, then roasted vegetables, then noodles, then goat cheese layer, noodles then mushrooms, then more noodles and top with sauce and cheese. You may add extra sauce with each noodle layer.
Bake in 400° F oven for 30 to 40 minutes.
*You can place the peppers in a plastic bag to steam if the skins do not slice off easily.
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Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.