Small Batch Gluten-Free Vegetable Lasagna (Vegan, Allergy-Free)
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!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main
- Cuisine: Italian
Ingredients
Scale
- Homemade Sauce:
- 2 1/2 Cups No-Salt Added Tomato Sauce (about 1 1/2 cans)
- 1/2 Cup Sliced Black Olives
- 1 TB Chopped Fresh Basil
- 1 TB Chopped Fresh Parsley
- 1 Shallot (minced)
- 1 Tsp Minced Garlic
- 1/4 to 1/2 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
Instructions
- 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 1/4 cup of sauerkraut on each sheet. Spoon on about 1/2 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.
Notes
*Use these high protein lentil lasagna sheets or these "normal" sheets. You can also use cook-ahead gluten-free sheets (like Delallo brand).
Nutrition
- Serving Size: 1