Very Vegetable Lasagna

Perfect for gluten free-ers, this vegetable-packed lasagna uses thinly sliced eggplant and zucchini in place of the noodles. Also differing from normal lasagnas, this one comes together in a snap and there’s no hands-on cooking required–just throw some vegetables in the oven, slide in the baking pan after the roasted veggies, and poof! Your lasagna is virtually cooked for you. Magic.

This recipe is an adaptation of an adaptation on the Clean Green Simple blog of a recipe from Appetite for Reduction.

Very Vegetable Lasagna (Gluten Free, Soy Free, Nut Free, Oil Free)

Serves 4.

Noodle Ingredients:

  • 1 medium zucchini, sliced into thin strips
  • 1 medium eggplant, sliced into thin strips

Ricotta Ingredients:

  • 1 medium head of cauliflower, chopped into 1/2 inch pieces (I used golden cauliflower. It may just be the yellow color, but I swear it has a cheesy taste.)
  • 1 lb extra firm tofu
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • Generous grinding of black pepper

Marinara Ingredients:

  • 1 28-oz can crushed tomatoes with basil (I use Muir Glen because they’re organic and their tomatoes are definitely of the highest quality and the best tasting of all the canned tomatoes I’ve tried.)
  • 2 tbsp fresh chopped thyme
  • 3 cloves garlic, minced

Other Vegetables:

  • 1/2 bunch swiss chard, chiffonaded (about 6 leaves. You could also substitute spinach here.)
  • 1/2 cup sliced mushrooms

Preheat the broiler on high.

Place the zucchini and eggplant on a parchment paper lined baking sheet in a single layer and broil on high for 3 minutes on each side. Remove from baking sheet and set aside. Preheat the oven to 400°F. Spread the cauliflower on the same baking sheet and bake for 10 minutes, then stir and bake for another 15-20 minutes.


While the cauliflower stinks up the kitchen all nice, crumble the tofu with your hands in a large mixing bowl until it mildly resembles ricotta cheese…except much tastier. 🙂 Add nutritional yeast, lemon juice, and pepper and dirty your hands some more. Add the roasted cauliflower to the minture and mash mash mash! An immersion blender works very well for this job, but a potato masher will suffice.

For the uncooked, super simple marinara sauce, mix the crushed tomatoes, thyme, and garlic in a bowl. Done!

Preheat the oven to 350°F. In an 8″x 8″ casserole, pour 1/3 cup marinara sauce and layer the vegetable “noodles” on top without overlapping them. Spread 1/3 of the cauliflower ricotta evenly on top of the noodles. Layer 1/2 of the mushrooms and half of the chard over the ricotta. Pour a cup of sauce over the chard, then repeat all the steps starting with the veggie noodles and ending with the chard (noodles, ricotta, mushrooms, chard). For the last layering, add the noodles on top of the chard followed by the remaining sauce and ricotta.




Bake for 40 minutes until the ricotta is brown and the marinara is bubbling. Let sit for about 10 minutes so it doesn’t make such a huge mess when you cut into it (though it probably will anyway), and serve. Messy, delicious, and full of veggies. Vegan paradise.


Local Ingredients: Zucchini and eggplant from the Hilldale Farmer’s Market, cauliflower from Driftless Organics, garlic from JenEhr Family Farm, and thyme from my garden.

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