Gluten Free Vegetable Lasagna

Updated: Sep 8


The Ultimate Vegetable Lasagna. It freezes well and tastes better the day after you make it when you reheat from the refrigerator. A prefect dish to make ahead of time for a gathering.

I've made many variations of lasagna. For my crockpot lasagna and fried lasagna click the green links. Don't forget to check out Cheesy Eggplant (Eggplant Rollatini, Lasagna)

Put up the sauce for the lasagna. For my recipe, click the green link. I make extra sauce so that I have some leftover. I used three cans of crushed Tuttorosso tomatoes.

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Peel, wash and slice your sweet potato or potatoes. Place the slices into a large Ziploc bag. Add a small amount of olive oil and, lock the bag and shake so that all the slices of potato are lightly coated with oil. Place the potato slices into the air fryer. I fried for 7 minutes on 400. If you don't have an air fryer, you can use a little bit of oil in a frying pan. (see video above)

Peel, wash and slice your zucchini and set aside. When your potatoes are done, allow them to cool so they can be handled easily. (see video)

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Fill a large pot with cold water. Add salt. Bring to a boil and cook your gluten free lasagna noodles about half the amount recommended on the package. You want to leave them fairly firm. They will cook the rest of the way in the oven. (see video)

The beans replace the meat and are full of protein. I had some black beans I'd used in another dish and I also added pink beans and kidney beans. I added them together in the blender, added some hot sauce and blended them. (see video)

Drain your noodles and immediately run cold water over them to stop the cooking process. I hang each noodle over the side of the strainer (my mom's trick) so they don't stick together and they cool all the way. (see video)

Gather all your supplies and ingredients together. Line the bottom of your baking dish with some sauce. (see video)

  • Lay down a layer of noodles over the sauce. Spread the smooth beans over the noodles.

  • Add more sauce on top of the beans then place a layer of sweet potatoes.

  • Add more sauce on top of that.

  • Next you can plop Ricotta cheese and spread.

  • Line the pan with the zucchini on top of the cheese.

  • Pour more sauce over the zucchini.t

  • Sprinkle Parmesan cheese and grate Provolone cheese over the top. I ran out of Mozzarella cheese so I substituted with Provolone.

  • Put another layer of noodles on top of that. Cover with sauce.

Cover the pan with tinfoil and place into a preheated 350 degree oven.

Check after a half hour by putting a fork into the center of the lasagna and holding it there a few seconds. When the fork comes out, check to see if it's hot.

I had to cook mine an hour. When the fork is hot and the sauce and cheese are bubbly, add a little more Parmesan cheese to the top and let melt.

Remove lasagna from oven and allow to rest at least 15 minutes so it sets. Cut and serve and enjoy.


Ingredients:

Sweet potatoes

Zucchini

Olive oil

Salt

Gluten free lasagna noodles (I use Tinkyada)

Beans of your choice

Gluten free Ricotta cheese, Parmesan cheese and Provolone cheese

Pasta sauce


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