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Gluten Free Vegetable 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

Equipment

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

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

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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