▷ Ultimate Gluten-Free Roasted Vegetable Lasagna Recipe | Easy & Delicious

Gluten-Free » Ultimate Gluten-Free Roasted Vegetable Lasagna Recipe | Easy & Delicious

Discover the ultimate gluten-free roasted vegetable lasagna recipe! Easy to make and delicious, it’s perfect for a healthy meal. Enjoy!

Indulge in Layers of Flavor with This Simple and Healthy Dish

This holiday season, indulge in the comforting flavors of Roasted Vegetable Lasagna. This delightful dish features layers of thinly sliced red potatoes, eggplant, zucchini, and golden onions, all brought together with rich marinara sauce, creamy goat cheese, and vibrant herby pesto. It’s an excellent option for serving a crowd or enjoying as leftovers, which many find even tastier the next day.

Not only is this lasagna a feast for the senses, but it also offers nutritional benefits, especially for women over 50. Zucchini, one of the key ingredients, is rich in potassium and antioxidants, making it a great choice for supporting heart health and maintaining healthy blood pressure. With its veggie-packed goodness, this dish is sure to bring a touch of magic to your holiday table.

Layers of Flavor: A Wholesome Vegetable Delight Without the Gluten!

Gluten-free roasted vegetable lasagna this is beautiful it smells incredible it came out fantastic hey there I’m Christina a Fisher welcome to my kitchen so it’s the holidays and today I’m going to show you how I make my roasted glutenfree vegetable lasagna it is so delicious it’s quite easy to prepare and it will.

Please a crowd so I know that a lot of people like to make special like big dishes for the holidays I think lasagna is such a fantastic crowd pleaser tastes so good and we have a lot of friends and family at least in our Circle that do live a gluten-free life either for medical reasons or because they just prefer not to eat gluten so I’m going to.

Make that lasagna right now I’m going to show you how to do it but if you have my book skinny chicks eat real food you can find the recipe on page 247 so we’ve got eggplant zucchini I use potatoes and instead of lasagna noodles uh we’ve got onion and then my pesto which you can find the recipe on this channel as well my homemade pesto and then we have a.

Little bit of red sauce and goat cheese I don’t know where that is right now but we’ll get that out of the fridge not a problem all right so you want to slice your potatoes using a mandolin on the flatter side you don’t want to do it this way because we’re trying to make a lasag noodle replacement so you want big potato slices here we go I like to do do.

The first two slices oh These are nice and thin and beautiful with my hand then you could just as your your potato gets smaller use your safety plug it in plug in the safety here all right how fast and beautiful was that I’m going to thinly slice the eggplant again I’m going to use this.

Mandolin I like this big one you could do a small one as well I love using these tools because it just gives uniform sizing for all of your vegetables and look how fast that is okay so we’ve got our eggplant thinly sliced beautiful I’ll do the rest of this and then the eggplant is done we have now cut the potato we’ve sliced our.

Eggplant now I’m going with the zucchini you could do green or yellow I like yellow just for color for this recipe but it’s so quick and fast just get that sliced be careful not to cut yourself slic the zucchini now and I’m going to move on all we have to do now is slice.

Up the onion and then get the goat cheese ready I’ve got my pesta ready my red sauce and we are very close to getting this in the oven okay we’ll just kind of get a lot of this off here I like to cut my onion the bottom there give it a base even if I’m going to slice it on a.

Mandolin I still want to give it one nice cut at the beginning so let’s get the skin off to stop onions from making you tear you just put a cup of water right near you and then it will all go away I promise it works I’m sure if you’re watching Youtube you’ve already watched that.

once you have all the vegetables prepped you can just start on your lasagna so I like to start obviously with the potato slices at the bottom of a 9×13 baking dish then we put the pesto over each potato slice just to make sure everything has that yummy pesto flavor then put a layer of this beautifully.

Sliced eggplant I love it so delicious then you just layer with zucchini slices and keep the layers nice and even and uniform then just do a nice layer of the thinly sliced onion and then the goat cheese of course if you’re going totally.

Vegan you don’t have to use the goat cheese here and then of course beautiful marinara sauce either a homemade or you can buy a store bought that’s okay too too just make sure it kind of gets even over all of the vegetables and then you repeat with the same layering process.

Potato pesto eggplant zucchini onions and then of course the goat cheese I’m doing my final layer of red sauce over the top of the goat cheese and all the vegetables looks amazing going to cover it with some foil I like this foil it’s like little separate pieces I got it at Costco very.

Exciting there you go the lasagna is prepared we’re going to just throw it in the oven for 45 minutes at 375 just going to slide it in here going to set my timer it looks good I’m so excited we’re going to check the lasagna.

Here we go don’t get your nose in there baby it’s too hot careful okay so it’s been in my oven for 45 minutes very liquidy because those vegetables have a lot of water in them what I’m going to do is I’m going to now take the foil off and then I’m going to let it cook for another 10.

Minutes let some of that Steam and that liquid kind of dissipate so it’s going to go back in for 10 more minutes the gluten-free lasagna is done believe it or not I’m taking a turkey baster you can laugh at me that’s fine but I’m going to get all this extra liquid out hi it’s hot sweetheart don’t put your nose there.

Don’t put your nose Mommy’s got to get all the extra liquid off Bubba wow look at this gluten-free roasted vegetable lasagna this is beautiful it smells incredible it came out fantastic stick what I love about this is you can prepare it the day before put it in your fridge take it to wherever you’re going a potluck a friend’s house whatever and.

Then just throw it in their oven for 45 minutes at 375 and it’s just totally ready to go the great thing about this lasagna is it doesn’t taste like a traditional lasagna it’s just very light and flavorful I think this is a great alternative to the traditional lasagna much lower in calories higher in fiber higher in nutrients look at this lasagna.

Beautiful and the goat cheese just gives such a nice light feel to it as well thanks for watching we’ll see you soon remember to like save share and that you are deeply loved by God