Gluten-Free Vegetable Lasagna
Why This Recipe Works
We wanted a gluten-free vegetable lasagna with tender, flavorful vegetables, great cheese flavor, and a light tomato sauce. To start, we zeroed in on our choice of vegetables and settled on eggplant and yellow squash. Roasting the vegetables intensified their flavor and rid them of excess moisture. But we found that when it comes to making a gluten-free version of a classic vegetable lasagna, the biggest challenge was the noodles. As with wheat noodles, you have two options (no-boil and boil-before-use) when selecting among the various gluten-free options. No-boil noodles, a standard in the test kitchen when it comes to making traditional lasagna, failed us in the gluten-free universe. These noodles varied drastically from brand to brand. They came out unevenly cooked, gummy, starchy, or brittle, or they completely disintegrated. Old-fashioned boil-before-use noodles produced more consistent results, with tender noodles that held up in the oven. Still, our preferred noodles were more delicate than the traditional ones, so we made sure to boil them only until just tender. Typical lasagna recipes with no-boil noodles rely on extra liquid in the sauce to soften the noodles. In the case of this lasagna, our preboiled noodles would not absorb much moisture during the baking time. For this reason, we had to keep sauciness to a minimum. A bright and simple no-cook tomato sauce of crushed tomatoes, basil, and olive oil bound together the layers with minimal fuss and no excess moisture. Prepared with a classic ricotta filling, this lasagna impressed everyone in the test kitchen.