The first thing I want to say this- I have made gluten-free lasagna in many ways. I make this dish every 15 days and every time i add or change something. I have also made a video where I have used some other veggies that you do not find in the recipe below. But that’s okay as choosing veggies in lasagna is totally up to you. Use whatever you have and you will still be okay. I am writing veggies and measurements just for the blog, you can really go with your own experience and add, or remove veggies of your preference.
Origin of lasagna:
Lasagna is a type of wide, flat pasta that originated in Italy. The dish of layered pasta, meat, sauce, and cheese that is baked in the oven is also known as lasagna and is thought to have originated in the city of Naples in the late 19th or early 20th century.
Marinara Sauce: Authentic Italian ( find the simple version in my YouTube Video)
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 can crushed tomatoes ( Use Italian brands, they are mostly GF)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon sugar (optional)
Instructions:
Heat the oil in a large saucepan over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the crushed tomatoes, basil, oregano, salt, and pepper.
If the sauce is too acidic, add the sugar to taste.
Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
Serve over pasta or use as a base for other dishes.
Enjoy your homemade marinara sauce!
Ingredients for Lasagna:
1 large eggplant, sliced into rounds
1 zucchini, sliced
2 cups spinach, chopped
1 yellow squash, sliced
1 red bell pepper, sliced
1 onion, sliced
4 cloves garlic, minced
2 cups marinara sauce (Check the YouTube video to learn more)
1 1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese (Optional)
2 tbsp chopped fresh basil
Salt and pepper to taste
Gluten-free lasagna sheets*
- In case you don’t have GF sheets, you can use sliced potatoes as sheets. Or you can make a simple GF dough, roll thin flat sheets, cut them into squares, and use them as GF lasagna sheets.
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the eggplant, zucchini, yellow squash, red bell pepper, yellow onion, garlic, and 2 tablespoons of olive oil. Season with salt and pepper.
Cook spinach in olive oil, salt till soft
Spread the vegetables in a single layer on a large baking sheet and bake for 20-25 minutes, or until tender and slightly browned.
In a separate bowl, mix mozzarella cheese, Parmesan cheese, basil, salt, and pepper.
In a 9×13 inch (23×33 cm) baking dish, spread a thin layer of marinara sauce on the bottom of the dish.
Add the cooked spinach.
Place a layer of gluten-free lasagna noodles on top of the sauce.
Spoon half of the cheese mixture over the noodles.
Place another layer of lasagna noodles on top of the cheese mixture.
Spoon the remaining cheese mixture on top of the noodles.
Place another layer of lasagna noodles on top of the cheese mixture.
Spoon the remaining marinara sauce on top of the noodles.
Bake the lasagna for 35-40 minutes, or until the cheese is melted and the sauce is bubbly.
Let the lasagna cool for a few minutes before serving. Enjoy!
This gluten-free vegetable lasagna is a delicious and healthy alternative to traditional lasagna made with wheat-based noodles. The combination of roasted vegetables, cheese, and marinara sauce creates a delicious and satisfying meal that’s easy to make and sure to please. Enjoy!
