Recipe: Vegetarian lasagna (wheat & gluten free)

Even though I count myself an omnivore, I oftentimes eat meals that do not contain meat. One of my favorite dishes to produce without meat and wheat (hey, that rhymes!) is a vegetarian lasagna. This lasagna is not only easy to make, it also uses ‘real ingredients’ and is created from scratch. It uses veggies to substitute the lasagna leaves and is quite budget friendly too. If you want to make this vegan, simply leave out the cheese and if you wish you could replace it by nutritional yeast.

This lasagna isn’t too different from a traditional lasagna. However, when I made this, I was hoping the goat’s cheese would melt on top, but it didn’t. I’ll have to use different cheese next time I make this, which is what I usually do, but I still had soft goat’s cheese in my fridge and I hate spoiling food so I figured this would be as tasty. It just makes for less appealing pictures.

Serves 4 – 6. Prep time: 30 minutes. Cooking time: 30 minutes. Total time: 1 hour.



* I make sure that the tomato products I buy in cans and packages are only tomatoes and water and maybe a bit of salt. I always avoid the ones without sugar, at my supermarket this means buying the cheapest of the cheapest as it comes with the least amount of stuff.

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Ta-dah: your all veggie lasagna is done! This is super easy to make and pretty much foolproof. It is packed with veggies and thus will ensure you get all the nutrients you need. Oh and btw, you can always add a bit of chili powder to the sauce to give it a bit of an extra kick. Bon Appetit!

What is your favorite style of lasagna?

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