Gluten-Free Vegetable Lasagna

Name: Gluten-Free Vegetable Lasagna
Yield: Serves 6 to 8
Ingredients: 12 , gluten-free lasagna noodles (10 ounces); , Salt and pepper; 4 tablespoons plus 1 teaspoon, extra-virgin olive oil; 1 pound, eggplant, cut into 1/2-inch cubes; 1 pound, yellow squash, cut into 1/2-inch pieces; 2 tablespoons, minced fresh thyme or 1 teaspoon dried; 1/4 teaspoon, red pepper flakes; 1 , (28-ounce) can crushed tomatoes; 3/4 cup, chopped fresh basil; 2 , garlic cloves, minced; 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; , Salt and pepper; 1 pound (2 cups) whole-milk, ricotta cheese; 2 1/2 ounces, Parmesan cheese, grated (1 1/4 cups); 1 , large egg, lightly beaten; 8 ounces, mozzarella cheese, shredded (2 cups)

10 comments

Main Courses

Vegetables

We wanted a gluten-free vegetable lasagna with tender, flavorful vegetables, great cheese flavor, and a light tomato sauce.

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

SERVES6 to 8

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

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 vegetable...

This is a members' feature.