Gluten Free Vegetable Lasagna: Comfort Food That’s Good for You

Let’s be real—lasagna is the ultimate comfort food. But sometimes, the classic version can feel a little heavy. That’s where this Roasted Vegetable Lasagna comes in. It’s light, fresh, and packed with layers of goodness like roasted veggies, herby pesto, creamy goat cheese, and rich marinara sauce.

Whether you’re cooking for a weeknight family dinner or prepping something to enjoy throughout the week, this veggie-packed lasagna has your back. It’s hearty enough to satisfy, but loaded with wholesome ingredients that’ll leave you feeling great.

Why You’ll Love It

This Gluten Free Vegetable Lasagna is everything I want in a meal: comforting, flavorful, and packed with veggies. The layers of roasted vegetables, creamy goat cheese, and vibrant pesto make every bite something special. It’s perfect for feeding a crowd or meal-prepping for the week—because who doesn’t love a delicious lunch waiting in the fridge?

If you give this recipe a try, I’d love to hear what you think! Share your creations on Instagram and tag me—I can’t wait to see your take on this veggie-packed lasagna.

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!

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Course Main Course

Cuisine Italian

Servings 10

Calories 297 kcal

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Equipment

• 2-quart baking dish
• baster
• mandolin optional
• silicone spatula

Ingredients

  

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• 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

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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.

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More About This Recipe

Tips for Making the Best Roasted Vegetable Lasagna

• Slice Veggies Evenly: Thin, uniform slices help the vegetables cook evenly. A mandoline slicer works wonders for this step.
• Patience is Key: Let the lasagna rest for 10 minutes after baking to allow the layers to set and make slicing easier.
• Drain Extra Liquid: If your veggies release a lot of liquid while baking, use a baster to remove it before serving. This keeps the dish perfectly layered and flavorful.
• Customize Your Layers: Swap potatoes for sweet potatoes or add extra veggies like spinach or roasted red peppers to make it your own.

Kitchen Tools You’ll Need

• Mandoline Slicer: Perfect for slicing potatoes, eggplant, and zucchini paper-thin.
• 2-Quart Baking Dish: Ideal for layering the lasagna and ensuring even cooking.
• Baster: Great for removing excess liquid if needed after baking.
• Silicone Spatula: Makes spreading the pesto and marinara sauce easy and mess-free.

Nutrition

Serving: 10gCalories: 297kcalProtein: 12g

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Why This Lasagna is a Nutritional Win

This lasagna isn’t just delicious—it’s also packed with ingredients that support your health. Let’s break it down:

1. Eggplant: A Nutrient-Dense Powerhouse
   Eggplant is rich in antioxidants, particularly nasunin, which protects cells from damage and supports brain health. It’s also a great source of dietary fiber, helping with digestion and keeping you full longer.
2. Zucchini: A Heart-Healthy Star
   Zucchini is low in calories but high in potassium, an essential mineral for maintaining healthy blood pressure levels. It’s also a good source of vitamin C, which supports immune health and collagen production.
3. Goat Cheese: Creamy and Digestible
   Goat cheese provides a creamy texture and a tangy flavor while being easier to digest than cow’s milk cheeses. It’s a good source of protein and calcium, which are important for bone health, particularly for women over 50.
4. Pesto: A Herby Boost
   Pesto adds fresh, vibrant flavor and delivers heart-healthy fats from olive oil and nuts. Basil, the star ingredient in pesto, is also rich in antioxidants and has anti-inflammatory properties.
5. Marinara Sauce: A Dose of Lycopene
   Tomato-based marinara sauce is a great source of lycopene, an antioxidant linked to reduced risks of certain cancers and improved heart health.