We love lasagna!!  I have to make it gluten free and put our own twist on it of course!

This was a little twist on one of my other veggie lasagna recipes. This one has sausage instead of hamburger, I roasted the vegetables before layering them in the lasagna and I also added a little lemon zest to the ricotta mixture!

I had family over for a lovely spring lunch last week and this is what I served!  I didn’t tell them that it had zucchini instead of noodles and that it was gluten free and everyone really thought it was tasty- which made me happy 🙂

Roasted Vegetable and Sausage Lasagna with Lemon Ricotta


Slice a zucchini the long way to get nice long thin pieces and lay them on sheet pans with olive oil and salt and pepper.  Put into the oven at 400 degrees for about 12 minutes, flipping about halfway through.  I used 2 zucchini.


Meanwhile, brown up 1 pound of Italian sausage in a skillet until no longer pink.


As that is going, mix 2 cups of ricotta and 1 egg into a bowl with a little salt and dried oregano.  Add in the zest of 1 lemon and 1/2 of the juice of 1 lemon.


Start to layer.  Start with half of a jar of marinara sauce on the bottom (I just used our favorite from the store) layer half of the roasted veggies, half of the sausage, half of the ricotta mixture and repeat.  The last layer on top sprinkle with 1 1/2 cups of shredded mozzarella cheese.



Bake at 350 degrees for about 45 minutes.  Let rest for about 10 minutes before serving!


We had such a lovely spring lunch outside!

Gluten Free and Yummy 🙂

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