Delicious dairy-free, gluten-free, and grain-free lasagna that will fool the entire crowd. This Roasted Vegetable Lasagna is chock-full of veggies and big time flavor leaving you with an impressive and satisfying meal.
Excuse me while I share this vegetable lasagna dish that totally ditches the dairy, gluten, and grains while embracing all the veggies.
As a gal who grew up on real-deal lasagna during the holidays and made a mean pesto lasagna on her honeymoon in Italy, you’ve gotta trust me when I say that this stuff is as good and quite possibly BETTER than the original.
This vegetable lasagna was inspired by:
- A friend trip to Breckenridge where I needed to make a tasty, lower FODMAP and healthy lasagna recipe for myself and others.
- My love for adding more veggies to any and all things
- The wonderful lasagna we made in our Italian cooking class 3 years ago.
- The Recipe Redux theme!
This month’s Recipe Redux theme is:
A Vacation-Inspired Recipe –Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
The filling on this dish is made from WALNUTS. Yes, you read that right…WALNUTS. Walnuts pair with water, salt, lemon juice, coconut oil, nutritional yeast, tapioca flour, and eggs to make a wonderful non-dairy filling that will hold this lasagna together like no other. It’s lemony, zesty, and not a soul will miss the real thing.
The noodles are Cappello’s gluten free, grain free lasagna sheets. While these are a delicious option, they are made with almond flour, so if you are intolerant to almonds or completing the elimination phase of a low FODMAP diet, I suggest finding another gluten free noodle option.
If you’re simply curious about these noodles like I was, they are quite a convincing dupe for the real thing. Seriously.
The marinara sauce in this recipe can be subbed for your favorite marinara sauce, but I used my homemade low FODMAP marinara sauce and it worked perfectly!
This recipe does get a bit involved, so I recommend roasting the vegetables first. While the vegetables are roasting, make the marinara sauce and chicken. Then, while the marinara is simmering, make the walnut filling.
Another tip is that you can make this entire dish ahead of time and store it in the fridge for a day or two until you are ready to bake it. Bake it the same amount of time listed in the instructions below.
Enjoy the recipe!! (It’s great for sharing with friends and family!)Satisfying and delicious roasted vegetable lasagna perfect for a crowd! #thereciperedux Click To Tweet
If you give this lasagna recipe a try, snap a pic and share it on Instagram tagging #trebleinthekitchen so I can see!
- 2 cups zucchini, sliced length-wise into flat strips
- 2 cups eggplant, sliced length-wise into flat strips
- 1 Tbsp extra virgin olive oil
- 1 Tbsp dried oregano
- dash of sea salt and pepper
- 1 recipe Homemade Marinara Sauce (or 4½ cups of your favorite marinara sauce)
- 1 lb ground chicken
- For the filling:
- 1½ cups raw walnuts
- 1½ cups water
- 1½ tsp sea salt
- 2 tsp lemon juice
- 2 Tbsp tapioca flour or arrowroot starch
- ¼ cup coconut oil, melted
- 1 Tbsp nutritional yeast
- 4 eggs
- 1 package of Capello's lasagna sheets*
- Spray a 9x13 inch glass baking dish with nonstick cooking spray and set aside.
- Preheat the oven to 375 degrees fahrenheit. Arrange the eggplant and zucchini in a single layer on sheet pans lined with parchment paper. Brush or spritz with olive oil on both sides. Sprinkle with oregano, salt and pepper. Roast 25 minutes.
- While the vegetables are roasting, make the homemade marinara sauce and allow to simmer.
- In a skillet, cook the chicken until cooked through, stirring occasionally. Once it is cooked through (about 6-8 minutes) add in the marinara sauce. Cover, and turn the heat to low and allow to simmer.
- Next, make the filling. In a blender, puree the walnuts, water, salt, lemon juice, and nutritional yeast. In a separate bowl, whisk the coconut oil with the tapioca/arrowroot starch. Whisk the walnut puree into the coconut oil mixture. Once the mixture is relatively cool, whisk in the eggs.
- Once the roasted vegetables are done, it's time to assemble the lasagna.
- Begin by placing a layer of about a third of the noodles on the bottom of the dish. Then, cover the noodles with a layer of half the zucchini and eggplant. Top the vegetables with half of the walnut filling. Next, add about a third of the meat sauce. You will layer everything one more time (noodles, vegetables, walnut filling, sauce, noodles) and ultimately you will top with the sauce.
- Bake for 40-45 minutes at 375 degrees fahrenheit. Allow to set for about 10 minutes, cut, serve and enjoy!
Feel free to complete everything in this recipe stopping after assembly. Cover the dish and allow it to save in the refrigerator for 1-2 days. Bake according to instructions.
Looking for more Italian-inspired recipes?
Question of the Day:
- Have you ever been inspired by travel to cook something new to you or experiment in the kitchen?