Yes, you can have a comforting cheesy good lasagna for dinner AND be all gluten free and healthy and low-carb too! This easy recipe swaps out the noodles for veggies (primarily cauliflower) yet incorporates all the cheesy goodness you expect from a real lasagna.
I’ve been meaning to blog this lasagna recipe since Christmas, can you believe it? It’s been almost a month and FINALLY I’m finding time to write about my Christmas dinner. Since it was just three of us for Christmas this year at home, we decided to go all non-traditional and have Christmas lasagna this year. While I made my kids a nice big pan of traditional lasagna, complete with sausage AND ground beef, ricotta cheese, and lots of noodles, I wanted something a little healthier for me, something chock full of healthy veggies. I found a cauliflower lasagna recipe where they made the “noodles” out of cauliflower, but I really didn’t have the energy to make homemade cauliflower noodles after all the effort of making my kids’ lasagna, SO I decided to try using roasted veggies instead … and oh my did it turn out good! I seriously felt like I was pigging out on the most decadent super-cheesy lasagna, but I didn’t feel horrible after eating it.
Not feeling horrible after Christmas dinner makes for a MUCH more pleasant day, I tell you! Even though I was STARVED by dinnertime, I was only able to eat about a third of the lasagna that night, which was good, because (1) I got to enjoy the leftover lasagna a few times all over again, and (2) it was too dark outside for photos at the time and I definitely wanted to share this scrumptious recipe with you, my dear foodie friends.
Is this roasted veggie lasagna easy to make?
While there are several steps to making this veggie lasagna and it takes quite a bit of time, most of the time is “hands off” time so this dish is quite easy to put together.
- First, roast the veggies.
- While the veggies are roasting, stir together your ricotta mixture.
- Layer it up in a small casserole or oven-safe bowl.
- Bake, let rest for 15 minutes, then enjoy!
How many servings does this lasagna recipe make?
Since I was cooking this just for me, I didn’t want a huge pan full, but I was totally surprised how filling this recipe is! I think it definitely serves 2 hefty eaters, 3 adults or possibly even 4 small eaters.
Looking for more lasagna goodness?
Are you a lasagna lover like me? I absolutely adore the cheesy Italian goodness that is lasagna, so of course I’ve got some more yummy lasagna recipes for you to try:
- Lasagna Bolognese – a meaty traditional noodle lasagna made with my hearty Italian Bolognese sauce
- Spinach Lasagna Stuffed Mushrooms – bite-size lasagna without the carbs, especially for mushroom lovers
- Mexican Zucchini Lasagna – a south-of-the-border take on lasagna, using zucchini in place of the noodles
- Greek Lasagna (Moussaka) – travel to Greece without leaving your home, this Greek-style lasagna is noodle free and so amazing you’ll want to make it again and again
Layered Lasagna-Style Veggie Bake
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 2 hours
- Yield: About 3 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1/2 a head of cauliflower, cut into small florets
- 1/4 of an onion, cut into slices
- 3 baby bella mushrooms, sliced
- 1/3 cup chopped zucchini
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, peeled & chopped fine
- Red Robin Seasoning (or your favorite seasoned salt) + Trader Joe’s 21 Seasoning Salute (or your favorite non-salt seasoning)
- About 2/3 cup ricotta cheese
- 1/4 – 1/3 cup shredded Italian blend of cheeses
- 1 large basil leaf chopped
- 1/4 teaspoon Italian Seasoning
- (Optional) Cooked Italian sausage crumbles and/or ground beef/venison
- Your favorite marinara sauce
- Shredded mozzarella cheese
Instructions
- Preheat oven to 425 F. Put the veggies on a rimmed baking sheet with half the chopped garlic, drizzle with olive oil, then toss to coat in oil. Sprinkle with seasonings, then bake for 20 minutes. Stir and bake for another 15 – 20 minutes or until the veggies are tender and you see browned bits in places. Reduce heat to 350 F and remove the veggies from the oven.
- Meanwhile, stir together the ricotta cheese with the rest of the garlic, shredded cheese, basil and Italian seasoning.
- Cover the bottom of an oven safe bowl or small casserole dish with marinara sauce. Make a layer of the roasted veggies, then add a dollop of the ricotta mixture and spread over to coat the veggies. Add a sprinkle of sausage or beef (if using), then a little more marinara, spread to coat, then a sprinkle of mozzarella. Repeat 2 more times or until you run out of veggies or ricotta. Sprinkle the top lightly with mozzarella.
- Bake at 350 F. for 25 minutes covered loosely with foil, then remove the foil, add some more mozzarella and bake another 25 minutes or until the cheese is melted and bubbly.
- Let cool for 15 minutes before eating.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Low carb, Lasagna, Italian, Gluten free, Heart healthy, Cheese
