Soy-Free Vegetarian Lasagne
Delight in the comforting layers of flavor with this Soy-Free Vegetarian Lasagne, a hearty and wholesome twist on the classic Italian dish. Perfect for those avoiding soy or looking for a gluten-free alternative, this recipe features gluten-free lasagna noodles paired with vibrant roasted vegetables like zucchini, eggplant, and red bell peppers. A creamy ricotta mixture infused with Parmesan, mozzarella, fresh basil, and a touch of garlic forms a luscious filling, while marinara sauce ties it all together with a rich, tangy finish. Baked to perfection under a golden layer of bubbling mozzarella, this vegetarian lasagne is an irresistible crowd-pleaser ready in just over an hour. Serve with a sprinkle of fresh basil for a flavorful, family-friendly dinner that’s both nutritious and delicious!
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 2 medium, thinly sliced Zucchini
- 1 medium, thinly sliced Eggplant
- 2 diced Red bell pepper
- 2 tablespoons Olive oil
- 2 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 4 cups Marinara sauce
- 0.5 cup, chopped Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves, minced Garlic
Instructions
Preheat your oven to 375°F (190°C).
Cook the gluten-free lasagna noodles according to the package instructions, then set them aside on a clean kitchen towel to dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, eggplant, and red bell pepper. Cook for 5-7 minutes until tender, then set aside.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, 1 cup of shredded mozzarella, egg, chopped basil, salt, and black pepper. Mix until smooth and well combined.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly across the bottom of the dish.
Layer 3-4 lasagna noodles over the sauce, covering the bottom of the dish.
Spread a third of the ricotta mixture over the noodles, then add a layer of sautéed vegetables. Top with 1 cup of marinara sauce.
Repeat this layering process (noodles, ricotta mixture, vegetables, sauce) two more times, ending with a final layer of marinara sauce on top.
Sprinkle the remaining shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
Allow the lasagne to cool for 10 minutes before slicing and serving. Garnish with extra basil if desired.
Nutrition Facts
Calories |
5171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 11489 mg | 500% | |
| Total Carbohydrate | 672.7 g | 245% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 85.5 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4889 mg | 376% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
