Roasted or Grilled Vegetable Lasagna
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This may not be a traditional Italian lasagna but the flavors can't be beat. Eggplant and zucchini, almond 'ricotta' and sauteed garlicky greens layered among brown rice lasagna noodles.
  • 1 large eggplant, peeled cut in half lengthwise and sliced
  • 2 small zucchini, sliced lengthwise
  • Olive oil
  • 1 lb. fresh greens (spinach or Swiss chard) - or 2 boxes frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed and sliced
  • Salt and pepper, to taste
  • 1 recipe Basic Marinara Sauce - or 1 jar good quality store-bought gluten-free/vegan pasta sauce
  • 1 recipe Almond Ricotta (prepared without straining overnight or baking)
  • 1 teaspoon Italian seasoning
  • ½ lb mushrooms, sliced
  • 2 10 oz box gluten free brown rice lasagna noodles (you may not need all of the noodles)
  • 1 cup Daiya mozzarella-style shreds
  1. Prepare Almond Ricotta according to recipe instructions.
  2. Prepare Basic Marinara Sauce according to recipe instructions, if using.
  3. Cook eggplant and zucchini using method of choice. (See post for tips.)
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and saute a few minutes until garlic begins to soften, making sure the garlic does not get overly browned or burned.
  5. Add in greens. Saute with garlic oil until wilted. Season with salt and pepper, to taste. Transfer to a bowl and set aside.
  6. Add Italian seasoning to almond ricotta. Mix to combine and set aside.
  7. Cook lasagna noodles according to package instructions until shy of al dente. Leave the noodles fairly firm. Drain, rinse and toss noodles with a bit of olive oil to prevent sticking. (Skip this step if you're not pre-cooking the noodles.)
  8. Preheat oven to 350°F.
  9. In a 9x13 baking dish, spoon about ¼ cup marinara sauce to coat the bottom of the pan.
  10. Layer with lasagna noodles.
  11. Add enough marinara sauce to cover the noodles - around 1 cup.
  12. Layer half the eggplant and half the zucchini and all of the sliced mushrooms.
  13. Add another layer of lasagna noodles.
  14. Spread almond ricotta gently over the lasagna noodles.
  15. Spread the sauteed greens mixture over the almond ricotta.
  16. Add another layer of lasagna noodles.
  17. Add more marinara sauce to cover the noodles - around 1 cup.
  18. Layer the remaining eggplant and zucchini.
  19. Add another layer of lasagna noodles.
  20. Spread remaining marinara sauce over top.
  21. Sprinkle with Daiya mozzarella-style shreds.
  22. Bake in preheated oven for 30-35 minutes until noodles are tender.
Recipe by These Things I Love at