Vegetable Lasagna

Vegetable Lasagna

Easy Vegetarian Lasagna

  • ten free
  • Delicious
  • Greatly filling meatless dinner


  • Gluten free pasta lasagna
  • Red sauce
  • Vegetables (I used what I had in a fridge: onion, carrots, paprika, cauliflower and champignon)
  • Fresh parsley and garlic
  • Rasped cheese


  • You can use any vegetables you want or currently have at home
  • You can make your own red sauce if you like or use a bought (gluten free) red sauce
  • You can add ground meat or beans (e.g. chickpeas) to the sauce
  • You can leave the cheese out or use lactose free cheese

Needed appliances

  • A cutting board and knife
  • A pan/frying pan to pre-cook vegetables
  • A spatula to mix vegetables
  • An oven dish
  • A soup serving spoon
  • An oven

Preparation steps

  • Pre-set the oven to 180ºC
  • Wash and cut all vegetables
  • Stew (fry/wok) vegetables; I started with carrots and onions and after 2 minutes I added the rest of vegetables
  • When the vegetables are soft – add the red sauce to the pan (when using pre-made one like me)
  • Add a cup of water to the sauce to decrease its viscosity (in the end it shouldn’t be dense). Stew all for 5-10 minutes
  • Take the oven dish and pure some of the sauce (choose the liquid without vegetables) to cover the bottom of the dish
  • Place the dry pasta on a thin layer of the sauce & cover the pasta with more sauce and vegetables (Repeat it few times so in the end you will have 4-5 pasta layers)
  • Cover the last pasta layer with sauce and rasped cheese
  • Place it in the oven (180ºC) and keep for at least 40 minutes

Important: Recently, I noticed that my oven works faster than other ovens. It’s possible that you need to prolong the baking time. You can stick a fork in the dish after 40 min to check if the pasta is soft.

Enjoy your meal,



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