A quick and easy, healthy and lightened up version of a classic Italian dinner! This Small Batch Gluten-Free Vegetable Lasagna is vegan, top 8 allergy-free, packed with veggies, homemade tomato sauce, and on the table in 30 minutes! A recipe the whole family will love for those busy weeknight meal dilemmas!
Say it with me, LASAGNA! One of the most classic Italian comfort food dishes, make-ahead, freezer-friendly, and totally not gluten-free or vegan…until now! This recipe was made a year or two ago as a “loaf pan lasagna”, but I’ve since updated my original written recipe and decided to tweak the ingredients and make it a tad larger. So now it’s time to finally present the recipe to you, my lovely readers. I think you’ll be surprised by one of the “secret” ingredients I snuck in this vegetable lasagna 😉
Before I get into the recipe, can we talk about the word “lasagna”? Absolutely hate it. Terrible to say, horrid to spell. It doesn’t “sound” delicious and doesn’t do this baked pasta casserole justice in any way! Couldn’t they have come up with a prettier (or “yummier”) sounding name? I know, I know, it’s just the Italian word for a long, wide, flat noodle, but it has never sounded appetizing to me. Caveat, I grew up eating baked ziti (recipe coming!), stuffed shells, and manicotti MUCH more than lasagna, so maybe I’m just biased?
Classic lasagna is really just carbs and tons of cheese…lots of cheese, with minimal sauce. I always associated lasagna with freezer meals you give to people at funerals, when they’re sick and incapacitated, old women and their church groups, or new parents needing something quick to pull out of the freezer. Haha, but isn’t it true? Lasagna is the go-to “get well” “bring to your neighbor” recipe! I’m all about some good comfort food, but let’s reinvent, make it gluten-free, dairy-free, egg-free, soy-free, nut-free, easier to make ANY night of the week, and a whole lot healthier and nutritionally satisfying!
Now that I’ve bashed classic lasagnas, let me tell you why this gluten-free vegetable lasagna is 100% better. First, the sauce is homemade and that always takes a dish up 10 notches. Second, I’m giving you two gluten-free noodle options (I’ve tried both and think they’re equally delicious). Third, we not only have eggplant and zucchini, but SAUERKRAUT (breaking from the Italian cuisine), Fourth, it’s nicely topped with a sprinkling of nutritional yeast (of course!)
This vegetable lasagna is made in an 8×8 square baking dish (instead of my original loaf pan version with one “row” of lasagna), this one has two, three layer rows. Basically, I just doubled the recipe (added some ‘krout and more sauce!) Now this recipe serves about 4 large servings (6 as a small side!), instead of 2 large servings. If you’re like me and never feeding some large crowd or don’t want a meal that reminds you of old women and funerals, than this vegetable lasagna is for YOU! In all it’s gluten-free and vegan glory, with probiotic sauerkraut powder…this is NOT your “typical” lasagna!
Small Batch Gluten-Free Vegetable Lasagna
- Homemade Sauce:
- 2½ Cups No-Salt Added Tomato Sauce (about 1½ cans)
- ½ Cup Sliced Black Olives
- 1 TB Chopped Fresh Basil
- 1 TB Chopped Fresh Parsley
- 1 Shallot (minced)
- 1 Tsp Minced Garlic
- ¼ to ½ Tsp Black Pepper
- Lasagna & Vegetable Layers:
- 6 Gluten-Free Oven-Ready Lasagna Sheets*
- 8 Thin Round Slices of Eggplant
- 24 Thin Slices of Zucchini
- 1 Cup Sauerkraut (try a homemade version!)
- 2 -3 TB Nutritional Yeast
- Preheat the oven to 400°F.
- In a large bowl, mix together the tomato sauce ingredients and set aside while you prep the rest of your lasagna layers.
- In an 8x8 baking dish, coat the bottom with a thin layer of sauce.
- In order, layer in 2 lasagna sheets side by side, then two eggplant slices on each sheet, followed by 6 zucchini slices on each sheet, then ¼ cup of sauerkraut on each sheet. Spoon on about ½ cup of sauce and repeat this for a second full layer.
- Top the 2 finished layers with the third set of lasagna sheets, cover with the last of the sauce and sprinkle on the nutritional yeast.
- Cover the baking dish with foil and bake in the oven for 30 minutes.
- Remove and top with extra parsley if desired before serving.
Small batch, easy to throw together with that no-cook sauce and just some slicing of veggies! A super healthy way to get a little pasta fix and warm cozy comfort with a whole lot of flavor! Of course, you can leave out the sauerkraut if you have some crazy aversion to it (but don’t…it’s SO good!). And you can also freeze it as a simple meal prep dish that you can take out and just throw in the oven on a busy night that week! Any way you serve it up, this gluten-free vegetable lasagna will be a new favorite (and you’ll never miss the cheese!)
So tell me:
+ What does lasagna remind you of? (I know I’m not alone in my thinking!)
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