- Vegetarian Lasagna (Gluten Free)
1 box brown rice lasagna noodles (10 to 12 noodles)
For the Lasagna Filling:
2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
5-6 Portobello mushrooms, trimmed, sliced
2 tablespoons balsamic vinegar
1 lb chopped fresh spinach (or frozen or thawed)
1/2 teaspoon nutmeg
Sea salt and fresh ground pepper
1/2 teaspoon red chile pepper flakes, or to taste
2 rounded tablespoons golden raisins
1/2 cup oil packed sun-dried tomatoes, drained, chopped
1 cup jarred red and yellow roasted peppers, drained, chopped
One 1 lb container partly skim ricotta cheese
1 cup shredded Parmigiano cheese
Dash of nutmeg
For the Sauce:
One 28 oz can organic tomatoes with juice
1 cup roasted red peppers, drained
4 cloves garlic
1/4 cup oil packed sun-dried tomatoes, drained
1 tablespoon brown sugar or molasses
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon rubbed sage
1 teaspoon oregano
1 teaspoon basil
Sea Salt and ground pepper, to taste
For the Topping:
4 to 6 oz fresh or garlic marinated mozzarella
Chopped fresh Italian parsley
Combine all the sauce ingredients in a large food processor and pulse until smooth.
Bring a large pot of fresh salted water to a boil and place the noodles in the pot, gently bending them into the simmering water as they soften.
Cook for few minutes until softened but not quite done. You want them slightly tender and 'al dente'. They will continue to cook when you bake the lasagna.
Drain well and separate.
Prepare the Lasagna Filling:
Heat the olive oil over medium heat in a large skillet and add the garlic; cook for one minute.
Add the mushrooms and stir-fry gently for 5-7 minutes. Reserve eight of the slices of the lightly cooked mushrooms and set aside for the topping.
Add in the balsamic vinegar and toss lightly; add the spinach and stir to cook for a minute or two.
Season with nutmeg, sea salt and pepper and red chile flakes.
Add the raisins, sun-dried tomatoes and roasted peppers and stir to combine.
Simmer gently until the excess liquid reduces and evaporates. Set aside.
Preheat the oven to 350 degrees F.
Prepare the Lasagna Assembly:
Pour 1 cup of the sauce into the bottom of a large lasagna dish and spread evenly.
Lay three noodles flat in the bottom of the pan.
Spoon the filling evenly over the noodles and press flat.
Top with three more noodles.
Spoon the cheese mixture onto the noodles and spread evenly. Add more shredded cheese if desired.
Top with three or four noodles.
Press gently to flatten.
Cover with the sauce and allow it seep in and around the edges.
Slice 4 to 6 oz of mozzarella and arrange the slices on the top.
Top with the remaining Portobello slices.
Garnish with fresh chopped Italian parsley. Cover loosely with foil.
Bake in the center of a pre-heated oven for 35 to 40 minutes.
Remove the foil and continue to bake for 50 to 60 minutes until the noodles are fork tender and the filing is piping hot in the center.
Allow the lasagna to rest for five minutes before slicing and serving. Makes 6 to 8 servings.
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