I love pasta, vegetables and cheese so I am sure to enjoy any recipe I can make that includes all three of them, so a vegetarian lasagna really gets me salivating. Unfortunately, because I am gluten free, I often cannot order pasta dishes at restaurants, but at least there are a lot of gluten free pasta brands available at the grocery store. I usually stick to whole grain brown rice pasta (whole grains provide fiber and other essential vitamins and minerals and are important for heart health) and my favorite brand is Jovial. It doesn’t get mushy or anything like some of the other rice pastas, and I even make a special trip to a Publix that is farther from my house every once in awhile so I can stock up on it (it is that good).
If you are gluten free just make sure you use a gluten free (and whole grain) lasagna noodle and gluten free tomato sauce. Vegetables, eggs and cheese are naturally gluten free, but always check your labels just in case! If you are not gluten free, I would recommend choosing any whole grain lasagna noodle.
Making a whole lasagna seems like a daunting task to me, especially when I am just cooking for myself and my husband. Instead of filling a giant pan with layers upon layers of lasagna, I decided to roll up the lasagna noodles with a cheese and spinach mixture, top with a spicy red pepper tomato sauce, mushrooms and shredded cheese. I really like this idea cause everything is already portioned into 8 rolls. I planned on only eating 1 roll but I managed to stuff a second one in… I couldn’t help myself…it was so good. (I’m pretty sure my husband had 3 though so I don’t feel that guilty)