Gluten Free Vegetable Lasagna
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!
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Servings: 10
Calories: 297kcal
Ingredients
- Olive Oil for greasing the dish
- 6 medium red potatoes very thinly sliced
- Christine's Pesto link for recipe in notes
- sea salt
- ¾ lb eggplant (about 1 large) unpeeled, thinly sliced
- 2 medium golden zucchini thinly sliced
- 1 large red or yellow onion thinly sliced
- 1 jar marinara sauce (24 ounces)
- 12 ounces soft goat cheese
Instructions
- Preheat the oven to 375°F. Grease a 2-quart baking dish with olive oil.
- Arrange half the potato slices in the dish.Season each potato with a small drop of the pesto.
- Top each potato with a slice of eggplant,zucchini, and onion. Using half the goat cheese, place a bit of cheese onto the top of each vegetable stack.
- Pour half of the marinara over everything. Make a second layer of potatoes, pesto, vegetables, and sauce.
- Lastly, drop mini dollops of the remaining 6ounces of goat cheese over the top of the lasagna.
- Cover the dish with foil and bake for 45 minutes.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
Notes
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: 10g | Calories: 297kcal | Protein: 12g