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Small Batch Gluten-Free Vegetable Lasagna (Vegan, Allergy-Free)

Small Batch Gluten-Free Vegetable Lasagna (Vegan, Allergy-Free) | Strength and Sunshine @RebeccaGF666 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! #glutenfree #vegan #lasagna #dinner #pasta #strengthandsunshine

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!

Scale

Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, mix together the tomato sauce ingredients and set aside while you prep the rest of your lasagna layers.
  3. In an 8×8 baking dish, coat the bottom with a thin layer of sauce.
  4. 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.
  5. 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.
  6. Cover the baking dish with foil and bake in the oven for 30 minutes.
  7. 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

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