The best vegetarian lasagna ever is the one that uses vegetables for noodles, also making it a gluten-free lasagna. Gluten-free lasagna is easy to make when you use eggplant and zucchini to replace the noodles. Add your favorite veggies to the recipe in the same way we added sun-dried tomatoes, basil, and mushrooms.
Pre-heat oven to 350°F.
Sauté garlic, onions, Nature's Eats Sun-Dried Tomatoes and mushrooms in the olive oil on low to medium heat until soft.
Add marinara sauce, seasonings, and basil.
Cut the zucchini and eggplant horizontally into ¼ inch slices.
Sweat the zucchini and eggplant by salting and then placing on cookie sheet. Put in the oven at 350°F for 15-20 minutes.
To assemble, pour a thin layer of sauce at the bottom of an 8 x 8 inch nonstick pan. Next, layer eggplant slices, ricotta mixed with mozzarella and parmesan, a layer of zucchini, and a layer of sauce. Repeat until dish is full.
On the top add a layer of sauce, then sprinkle with parmesan, mozzarella cheese, sliced tomatoes, and fresh basil leaves.
Place in the oven and bake at 375°F for up to one hour. Remove from oven and let cool for 15 minutes before cutting.
The eggplant and zucchini layers are a perfect noodle replacement and the recipe leaves you feeling energetic. The variety of cheeses are so good with the marinara sauces and the eggplant/zucchini combination. Eating this lasagna can give someone confidence that a gluten-free lifestyle is possible and can be enjoyed.