Vegetable Eggplant Gluten Free Lasagna
Indulge in the wholesome comfort of Vegetable Eggplant Gluten-Free Lasagna, a vibrant twist on a classic Italian favorite that's perfect for those seeking gluten-free options. This hearty dish layers roasted eggplant and zucchini slices in place of traditional pasta, creating a naturally gluten-free base packed with tender textures and smoky flavors. Sautéed bell peppers, onions, and garlic add a burst of savory sweetness, while a creamy ricotta mixture infused with Parmesan, mozzarella, and fresh basil delivers rich, cheesy goodness in every bite. Topped with marinara sauce and golden melted mozzarella, this lasagna is baked to perfection and makes a satisfying, veggie-forward meal for any occasion. Ideal for family dinners or meal prepping, this recipe is not only gluten-free but also brimming with vibrant vegetables and Mediterranean flavors.
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Recipe Information
Ingredients
- 2 large Eggplants
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 3 cups Marinara sauce
- 0.5 cup Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lay the slices on a baking sheet lined with parchment paper, sprinkle both sides with salt, and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
Slice the zucchini lengthwise into 1/4-inch thick slices. Dice the red bell pepper and onion, and mince the garlic.
Brush the eggplant and zucchini slices lightly with 2 tablespoons of olive oil and lay them on baking sheets. Roast in the oven for 20 minutes, flipping halfway through, until tender.
In a pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute. Season with a pinch of salt and pepper, then remove from heat.
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, half of the shredded mozzarella, and chopped fresh basil. Mix until smooth.
Reduce oven heat to 375°F (190°C).
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Layer one-third of the roasted eggplant and zucchini slices on the sauce. Top with half of the sautéed vegetables, half of the ricotta mixture, and 1 cup of marinara sauce. Repeat the layers, ending with a final layer of eggplant and zucchini.
Spread the remaining marinara sauce on top and sprinkle with the remaining shredded mozzarella.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbling and golden on top.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 9687 mg | 421% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 52.7 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3778 mg | 291% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1854 mg | 39% | |
*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.
