Healthy Vegetable Lasagna (gluten-free)

This Healthy Vegetable Lasagna is one of my favorite comfort dishes to make for a family.  Super cozy, simple, made with fresh ingredients and delicious. Plus there are always some leftovers for the next day!

INGREDIENTS YOU NEED TO MAKE MY FAVORITE LASAGNA RECIPE

Gluten-free lasagna noodles – I used Taste Republic lasagna sheets that are made gluten-free with a rice flour. Both the taste and texture are great and I totally recommend them!!

Roasted vegetables – vegetables are roasted with an extra virgin olive oil and balsamic vinegar. They add all the flavor to this veggie lasagna. You can choose any vegetables that you like! I used eggplant, zucchini, onion and mushrooms.

Goat cheese pesto ricotta – goat cheese is such a great and in my opinion healthier substitute for a ricotta! I mixed in some homemade pesto and it added so much flavor! 

Tomato sauce – I like to use a regular tomato sauce and add some dried oregano and basil! You can also use a store-bought pasta sauce.

HOW TO MAKE HEALTHY VEGETABLE LASAGNA

1. First roast all the vegetables with olive oil, balsamic vinegar. Meanwhile, mix the goat cheese and pesto together. Set aside.

2. In a baking dish spread the tomato sauce just to cover the bottom. Start layering by placing around 2 1/2 sheets on the bottom of the dish. Spread 1/3 of the goat cheese pesto mixture, 1/2 of the veggies mixture and drizzle with the tomato sauce. Repeat one more time. Cover with the pasta sheets, spread over the pesto mixture, tomato sauce and top off with shredded cheese. 

3. Cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more.

TRADER JOE’S GOAT MILK CHEDDAR

Instead of ricotta and mozzarella cheese I used goat cheese in this recipe. If you’re lactose sensitive or you simply like the flavor of goat cheese, you need to pick up the goat milk cheddar from Trader Joe’s! After trying it for the first time, I use it for pretty much everything now! From grilled cheese sandwiches, crackers, to pasta and pizza. Check out this goat cheese mac and cheese that I’m obsessed with!

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Healthy Vegetable Lasagna (gluten-free, dairy-free)

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Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 hour 20 minutes 1 hour 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 9 voted )

Ingredients

Gluten-free lasagna noodles

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

2 cups eggplant, chopped

2 cups zucchini, chopped

1 medium onion, chopped

8 oz mushrooms, diced

6oz goat cheese

1/3 cup pesto, store-bough or homemade

2 cups tomato pasta sauce

1 cup shredded goat cheese

Instructions

1. Preheat an oven to 400F.
2. Place eggplant, zucchini, onion and mushrooms on a baking sheet, drizzle with olive oil, balsamic vinegar add some salt and black pepper. Roast for about 20 minutes.
3. Meanwhile, mix the goat cheese and pesto together. Set aside.
4. In a baking dish (mine is 10 x 13) spread the tomato sauce just to cover the bottom. 
5. Start layering by placing 2 1/2 sheets on the bottom of the dish. Spread 1/3 of the goat cheese pesto mixture, 1/2 of the veggies mixture and drizzle with the tomato sauce. Repeat one more time. Cover with the pasta sheets, spread over the pesto mixture, tomato sauce and top off with shredded cheese. 
6. Cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more.