Cheesy Vegetable Lasagna Bake

This Cheesy Gluten-Free Vegetable Lasagna is savory and stuffed with veggies — and also has the crispy browned cheesy edges you will love! It’s easy to put together ahead of time and you can use the veggies you have on hand for the filling (or meat, if you prefer!). They key is the mixtures of sauce to noodle to cheese. For this recipe, I use a penne top layer, or you can substitute with two additional traditional lasagna layers. It’s like lasagna and pasta bake fell in love and have a beautiful baked baby. Bake, crisp, enjoy!

For the veggie layer, I like to use sauteed riced cauliflower (it adds an amazing texture) and a saute of bell pepper, onion and garlic. I usually have this made ahead and in the fridge, covered at least 1 day ahead of time. You can also make this entire lasagna earlier in the day or the day prior and set it covered in the fridge.

For your first step, make these or set your pre-made vegetable layer and sauteed riced cauliflower aside.

Preheat oven to 350 F or omit this step if making ahead of time

If using a penne top layer, cook 1 cup penne according to pasta directions, less 1 minute or to al dente firm; once done cooking, strain and use a light amount of sauce to just coat the noodles. Set aside

Meanwhile, make your egg/cheese mixture by combining 1 beaten egg with 1/2 cup ricotta and 1/3 cup cottage cheese (you can alter the cheese ratios to fit your liking); set aside

Prepare your lasagna dish by spraying the bottom and sides with cooking oil or spreading olive oil. Measure 1/4 cup sauce and spread evenly across the bottom of pan. Place your lasagna noodles to cover bottom of dish in one layer. Trim to fit

Spread about half of your egg/cheese mixture in an even layer over lasagna noodles

Add half of your vegetable mixture evenly. Add half of your riced cauliflower. If you haven’t seasoned your veggies while cooking, add a pinch of salt throughout

Add 2 tbsp parmesan cheese and 1/3 to 1/2 cup mozzarella. Layer another set of noodles. Spread almost all of your egg and cheese mixture (reserving two tablespoons or so for the top layer). Repeat steps for veggies, rice cauliflower, parmesan and mozzarella as above. This time, place small dollops of sauce across the top (see photo)

For final layer, use your cooked and lightly sauced penne to create one even layer, spooning on the penne with a large spoon or spatula.

Sprinkle a bit of parmesan and the remaining 1/2+ cup of mozzarella cheese, being sure to create a mozzarella “border” around the edge of the baking dish (this will create those chewy, crispy edges; fill in the top with cheese and then spread your remaining bit of egg/cheese mixture in small bites across the top

Cover tightly with foil — either place in fridge until later, or place in pre-heated oven for 20 minutes. Remove foil, increase oven to 375 F and cook 20 more minutes or until sides of lasagna are light brown and crispy!

Cheesy Vegetable Lasagna Bake

Course: Lunch & Dinner, Main Course, Vegetarian

Cuisine: Italian

Keyword: cheese, dinner, family, gluten-free, lasagna, pasta, vegetarian

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 5 servings

Calories: 525kcal

Author: Luxe Wellness

This Cheesy Gluten-Free Vegetable Lasagna is savory and stuffed with veggies — and also has the crispy browned cheesy edges you will love! It's easy to put together ahead of time and you can use the veggies you have on hand for the filling (or meat, if you prefer!). Bake, crisp, enjoy!

Print Recipe

Equipment

• Approx 8.5×8.5 inch square oven-safe dish

Ingredients

• 1 c dried gluten-free penne pasta
• cooking spray or olive oil
• 1 jar Organico Bello pasta sauce (I used tomato basil) or your favorite pasta sauce

Vegetable Layer – Make 1/3 to 1/2 cup total sauteed veggie blend (example below)

• minced garlic, 1 clove sauteed together with ingredients below
• white or yellow onion, diced
• orange bell pepper, diced

Rice Cauliflower Layer (or omit and add additional veggies to veggie blend layer)

• 3/4 c sauteed and seasoned riced cauliflower

Egg & Cheese Mixture

• 1 egg beaten
• 1/2 c ricotta cheese organic preferred
• 1/3 c cottage cheese organic preferred
• dried seasoning: basil, oregano, garlic powder
• salt

Other Ingredients

• 1 package pre-cooked gluten-free lasagna noodles or dried noodles, cooked to al dente
• 6 tbsp parmesan cheese, grated or shredded organic preferred
• 1 1/2 c mozzarella cheese plus extra for the top organic preferred

Instructions

• Set your vegetable layer and sauteed riced cauliflower aside (these can be made 1-3 days in advance and covered/stored in fridge until ready to use.)
• Preheat oven to 350 F or omit this step if making ahead of time
• Cook 1 cup penne according to pasta directions, less 1 minute or to al dente firm; once done cooking, strain and use a light amount of sauce to just coat the noodles. Set aside
• Meanwhile, make your egg/cheese mixture by combining 1 beaten egg with 1/2 cup ricotta and 1/3 cup cottage cheese (you can alter the cheese ratios to fit your liking); set aside
• Prepare your lasagna dish by spraying the bottom and sides with cooking oil or spreading olive oil
• Measure 1/4 cup sauce and spread evenly across the bottom of pan
• Place your lasagna noodles to cover bottom of dish in one layer. Trim to fit
• Spread about half of your egg/cheese mixture in an even layer over lasagna noodles
• Add half of your vegetable mixture evenly. Add half of your riced cauliflower. If you haven't seasoned your veggies while cooking, add a pinch of salt throughout
• Add 2 tbsp parmesan cheese and 1/3 to 1/2 cup mozzarella
• Layer another set of noodles. Spread almost all of your egg and cheese mixture (reserving two tablespoons or so for the top layer)
• Repeat steps for veggies, rice cauliflower, parmesan and mozzarella as above
• This time, place small dollops of sauce across the top (see photo)
• For final layer, use your cooked and lightly sauced penne to create one even layer, spooning on the penne with a large spoon or spatula
• Sprinkle a bit of parmesan and the remaining 1/2+ cup of mozzarella cheese, being sure to create a mozzarella "border" around the edge of the baking dish (this will create those chewy, crispy edges; fill in the top with cheese and then spread your remaining bit of egg/cheese mixture in small bites across the top
• Cover tightly with foil — either place in fridge until later, or place in pre-heated oven for 20 minutes
• Remove foil, increase oven to 375 F and cook 20 more minutes or until sides of lasagna are light brown and crispy

Notes

• This is a cheesy version of our easy vegetable lasagna and uses less sauce for a cheesy-pasta-bake feel; if you like more sauce, feel free to add more or use a dipping sauce
• If not using a penne top layer, simply use two layers of lasagna sheets for top layer, coating the tops of each layer with a thin layer of red sauce
• This recipe yields 9 pieces, enough for 2 pieces per person per serving 
• I encourage the use of organic cheese whenever possible, especially if you have an underlying health issue 
• Get creative and use whatever vegetables you have on hand! You can use heartier veg like bell peppers, zucchini, eggplant or squash; as well as leafy vegetables like sauteed kale or spinach

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 90g | Protein: 25g | Fat: 9g | Potassium: 370mg | Fiber: 5g | Calcium: 212mg | Iron: 6mg