Gluten Free Vegetable Lasagna
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There is really no way around making two main dishes unless all your guests are vegetarian. I propose a simple Italian solution….just as my grandfather Luigi would say, “make some lasagna and fuhgetaboutit!” Over the years I’ve noticed that most of my friends and clients who are vegetarian also like to eat gluten-free, thus the inception of my yumm-o-licious roasted vegetable lasagna. It’s made with layers of extra-thinly sliced potato, eggplant, zucchini, onion, my homemade pesto and goat cheese. Buon Appetito!
Equipment
- 2-quart baking dish
- baster
- mandolin optional
Ingredients
- olive oil for greasing the dish
- 6 - 8 med red potatoes very thinly sliced
- ¾ lb eggplant (about 1 large) unpeeled, thinly sliced
- 2 med golden zucchini thinly sliced
- 1 large red or yellow onion thinly sliced
- 24 oz marinara sauce
- 12 oz soft goat cheese
- 1 ½ cup Christine's Pesto click for recipe
Instructions
- Preheat the oven to 375°F. Grease a 2-quart baking dish with olive oil.olive oil
- Arrange half the potato slices to cover the bottom of the dish. Place a small drop of the pesto onto each potato slice.6 - 8 med red potatoes, 1 ½ cup Christine's Pesto
- Arrange a layer eggplant slices over the pesto seasoned potato slices.¾ lb eggplant (about 1 large)
- Arrange a layer of zucchini slices on top of the eggplant slices.2 med golden zucchini
- Next arrange small amount of onion slices on top of the eggplant.1 large red or yellow onion
- Using half the goat cheese, place a bit of cheese onto the top of each vegetable stack.12 oz soft goat cheese
- Spoon half of the marinara over everything.24 oz marinara sauce
- Make a second layer of potatoes, pesto, vegetables, and sauce.
- Lastly, drop mini dollops of the remaining 6 ounces of goat cheese over the top of the lasagna.
- Cover the dish with foil and bake for 45 minutes at 375℉.
- Remove the foil and bake until the lasagna is bubbling and the top has browned, about 10 minutes.
- If there is extra liquid in the dish after baking - remove liquid with a baster.
Video
More About This Recipe
Click Here for my Pesto Recipe, and you can find my Vegan Pesto Recipe by Clicking Here.
Although this recipe might sound painstakingly difficult given the “extra thin” sliced vegetables, it’s really über simple if you invest in a mandolin — no, not the musical instrument, it’s a kitchen gadget, people! I have a super mega-cool mandolin that I bought from Williams Sonoma for a zillion dollars (well…$150 really, but it was expensive). Given that I’m always cooking, teaching cooking classes or developing recipes, it was an investment. The good news is you can find a decent mandolin in the kitchen gadget section of your local supermarket for around $10. This tool will slice the potatoes, zucchini, eggplant, and onion in a snap.
Nutrition
Serving: 10gCalories: 297kcalProtein: 12g
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