HOW TO MAKE VEGETABLE LASAGNA IDEAS.

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 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 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 VEGETABLE LASAGNA

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

How To Make Vegetable Lasagna

INGREDIENTS

Gluten-free lasagna noodles

2 tbsp extra virgin 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

Preheat an oven to 400F.
Place eggplant, zucchini, onion and mushrooms on a baking sheet, drizzle with oil, balsamic vinegar add some salt and black pepper. Roast for about 20 minutes.
Meanwhile, mix the goat cheese and pesto together. Set aside.
In a baking dish (mine is 10 x 13) spread the tomato sauce just to cover the bottom.
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.
Cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more.

Read Previous

How To Make Eggless Mango Cake Recipe.

Read Next

PANKO ALMOND ROASTED TOMATO CAULIFLOWER.