By swapping-in gluten-free brown rice pasta, you've got a delicious cheesy, vegetarian lasagna that's totally gluten-free.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

45 mins
1 hr at 375°
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. In a large bowl combine zucchini, carrots, mushrooms, and bell peppers. Drizzle with oil and sprinkle with Italian seasoning, salt, and black pepper; toss to coat. Transfer vegetables to a shallow roasting pan. Broil 5 to 6 inches from heat 12 to 14 minutes or until light brown and tender, stirring once.

  • Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of greased foil.

  • In a medium bowl combine egg, cottage cheese, and 1/4 cup of the Parmesan cheese.

  • Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. Spread one-third of the marinara sauce in prepared dish. Top with three of the noodles, half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add three more noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Top with remaining three noodles and remaining vegetables, sauce, and mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.

  • Bake, covered, 45 minutes. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.


Do not use no-boil rice noodles.

To Tote

To tote, cover baked lasagna and place in an insulated casserole carrier. Chill leftovers within 2 hours.

Nutrition Facts

294 calories; total fat 15g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 45mg; sodium 724mg; potassium 527mg; carbohydrates 26g; fiber 3g; sugar 7g; protein 16g; trans fatty acid 0g; vitamin a 5567IU; vitamin c 34mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 38mcg; vitamin b12 0mcg; calcium 302mg; iron 1mg.