Vegetarian Lasagna

April 30, 2011

We have a new local farmers market store here called Sprouts. It is such a great store with amazing prices for produce and many things under the sun. They had a recent sale for Rudi’s gluten free bread, 2 loaves for $5! That is such a great deal, so we definitely bought the rest on the freezer shelf 🙂 Anyway, when I was there yesterday, I saw some eggplant on sale for $.77/lb and I thought that would be perfect for vegetarian lasagna!

I feel that there really is no right or wrong way to make Lasagna. You can layer it anyway you like, with just about any kind of ingredients and it will still turn out great. There is a lot of room for creativity, so next time you want to throw one together…remember there are no rules!

I didnt follow a recipe simply because I never do when I make Lasagna. I did have to look up how to cook eggplant, because I have never made it before.

I have put together a recipe as best as I can based on what I threw together 🙂 Feel free to throw in more, or less, make it your own!

My husband said that there is a meaty and nutty flavor to this dish. He loves his meat, but after eating this felt satisfied and didnt miss the meat at all.

Gluten Free Vegetarian Lasagna Recipe:


1 box Tinkyada Lasagna Noodles
2 Eggplants (about 7-8 inches in length)
1 zucchini
1 Yellow squash
1/2  onion chopped
2-3 cloves fresh minced garlic
3 cups mozzarella cheese
2 cups sharp cheddar cheese
1 jar spaghetti  sauce (or make your own!)
1/2 tsp dried oregano, basil, parsley
pinch garlic salt
oil or butter to saute vegetables
salt and pepper to season along the way


Prepare noodles by bringing a large pot of water to boil. Add the lasagna noodles and follow instructions on box. Rinse off noodles when they are finished cooking and let them sit in the colander.
Evenly chop up squash, zucchini, and onion set aside. Mince up 2-3 garlic cloves and set aside. Peel eggplant skin, then cut the eggplant into rounds about 1/4th inch wide, or a little thicker.
Heat up frying pan to medium/high heat with olive oil, or butter and place in 4-5 pieces of eggplant (at a time) so they are all laying flat. Cook on each side for about 5-7 minutes or until soft (but not falling apart).
Continue to cook all the eggplant pieces and set them aside on a plate until you are ready to layer casserole.

In the same frying pan on medium high heat, add a tablespoon of butter or oil and saute the zucchini, squash, and onion for about 10 minutes. (Dont let them get too soft). Towards the last few minutes, toss the minced garlic in and saute with the vegetables.
In a mixing bowl, add the sauteed veggies with 3/4 of the jar of spaghetti sauce. Also add in the dried oregano, basil and parsley with a pinch of garlic salt and optional pinch of red pepper flakes. Mix everything together and set aside for layering.
Preheat the oven to 375 degrees.


In a 9×13 inch casserole dish, spread a few tablespoons of the reserved sauce on the bottom. Layer the noodles across the bottom, and then arrange the eggplant pieces on top of the noodles. (I only did one layer of eggplant).
Spread half of the saucy vegetable mix on top of the eggplant evenly.
Add a second layer of lasagna noodles on top, and then add 3 cups of shredded mozzarella cheese.
Add a third layer of lasagna noodles and spread the rest of the vegetable mixture over noodles. (If you weren’t able to cover all the noodles, spoon some of the reserved sauce over the spots that need it)
Lastly, sprinkle 2 cups sharp cheddar cheese over the top.

Put in the oven and bake for 30 minutes. Then broil for another 3-5 minutes until the cheese on top is starting to turn crispy and brown. Let cool for about 15 minutes then serve!

*Tips and Alternatives*
You can layer this however you like. Sometimes I like 3 layers, some days 4. We love cheese, so I had to add lots of that in. If you like ricotta then add that instead.
One thing I did notice is that the sharp gave this an EXCELLENT flavor. The saltiness and flavor complimented the vegetables more than the bland mozzarella. Next time we make this, we will add more sharp and less mozzarella.

Again, sorry if my recipe sounds confusing. I honestly just threw everything together and this is the order I did it in…PS- the leftovers taste better than the night before!!

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  • Reply Candice April 30, 2011 at 02:17

    Oh yum! I was going to make a mexican style meatloaf last weekend and ended up not. Perfect excuse to make this one now, yeah!!

  • Reply Gluten Intolerance May 11, 2011 at 21:38

    Lasagna is very popular here in our place and it’s my mother food trip all day. More meaty and cheese on top will be great too. Thanks for sharing your gluten free vegetarian lasagna recipe.

  • Reply Amanda Howse September 7, 2011 at 07:11

    we made this tonight, recipe is great! Mine doesn’t look as visually pretty as yours, but it tastes good. Only thing I couldn’t figure out was how do you peel an eggplant? I had to chop it up…

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