Homemade Vegetable Lasagna
- 2-4 garlic cloves, minced
- ½ cup onion, chopped
- ½ cup Nature's Eats Sun Dried Tomatoes
- 1 cup mushrooms, chopped
- 2 tablespoons olive oil
- 1 jar (16 – 18 ounce) marinara sauce
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
- ⅓ cup basil, chopped
- 2 cups mozzarella cheese, grated
- 2 cups parmesan cheese
- 2 cups ricotta cheese
- 2 zucchini
- 1 eggplant
- 1 tomato, sliced thinly
- 1 bunch fresh basil
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 degrees.
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 1/4” slices.
Sweat the zucchini and eggplant by salting and then placing on cookie sheet. Put in the oven at 350 regress for 15 - 20 minutes.
To assemble, pour a thin layer of sauce at the bottom of an 8x8 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 degrees 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.