Gluten-Free Roasted Vegetable Lasagna

Ingredients

• 4 cups marinara sauce homemade
• 10 lasagna noodles brown rice, uncooked
• 4 cups vegetables roasted, * see notes
• 1 pound ricotta cheese
• 1 free range egg organic, lightly beaten
• 1 cup grated Parmesan
• 1 dash freshly grated nutmeg
• 8 ounces goat cheese
• 1/4 cup ripe olives sliced
• 2 tablespoons Italian parsley or fresh minced basil
• 1 sweet onion chopped
• 1 green pepper
• 1 cup broccoli florets cut to small, bite size pieces
• 1 cup butternut squash diced small
• 1 cup sliced mushrooms
• 1 eggplant small, peeled and chopped
• 6 garlic cloves peeled, chopped
• 3 tablespoons extra virgin olive oil
• 1 teaspoon herb seasoning Italian, or thyme, sage and oregano
• 2 teaspoons dried basil
• ground pepper fresh, to tatste
• sea salt
• 3 tablespoons balsamic vinegar
• 1 yellow peppers
• 1 red sweet pepper cored, seeded, sliced into thin strips or chopped

Nutrition

• Calories : 760 calories
• Carbohydrate : 63 grams
• Cholesterol : 130 milligrams
• Fat : 43 grams
• Fiber : 16 grams
• Protein : 38 grams
• SaturatedFat : 21 grams
• Sodium : 1410 milligrams
• Sugar : 24 grams