Ultimate Gluten-Free Roasted Vegetable Lasagna Recipe | Easy & Delicious

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles offer more fiber, while regular sheets are usually less expensive.

Slice the potatoes using a mandolin into thin slices.

Slice the eggplant thinly using a mandolin.

Slice the zucchini thinly.

Chop the onion finely.

Layer potato slices at the bottom of a 9x13 baking dish.

Spread pesto over each potato slice.

Layer with sliced eggplant, zucchini, and onion.

Add goat cheese on top of the vegetables.

Pour red sauce over the layers evenly.

Repeat the layering process with potato, pesto, eggplant, zucchini, onion, and goat cheese.

Top with a final layer of red sauce.

Cover the dish with aluminum foil and bake for 45 minutes at 375°F.

Remove the foil and bake for an additional 10 minutes to reduce liquid.

Use a turkey baster to remove excess liquid before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens