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Comfort Food Recipes: Vegetable Lasagna

I love making tasty and nutritious dishes at home; it's a much healthier (and more cost-effective!) solution than going out to eat.

Vegetable Lasagna

Vegetable Lasagna is an Easy fun recipe that is Gluten free. The one to the right of the photo is the leftover ingredients that didn't fit into the other one. It is missing swiss chard and spinach . I always cook everything and waste nothing.

Vegetable Lasagna is an Easy fun recipe that is Gluten free. The one to the right of the photo is the leftover ingredients that didn't fit into the other one. It is missing swiss chard and spinach . I always cook everything and waste nothing.

Quaker Oats Instead of Flat Lasagna Noodles

In the fall, it is really cheap to buy seasonal veggies like zucchini, cauliflower, cherry tomatoes, swiss chard, etc. These are what we need to layer a great vegetarian lasagna; though you could substitute some of the veggies for whatever is in season if you're making this any other time of the year.

I don't have a garden except for the Topsy-turvy on my balcony that I do get some cherry tomatoes from. I roast most of my vegetables in the oven because caramelizing them takes them to a higher level of flavor. I am going to make a lasagna by layering these vegetables to see if it will go watery or stay firm (together).

The only thing I used to bind it with instead of wheat noodles or lasagna noodles is Quaker oats. I'm eating more oats because they help the cholesterol in your body. Also, oats are gluten-free and cook faster.

Vegetable Lasagna

Vegetable Lasagna Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

Serves eight six ounces of lasagna

Ingredients for Vegetable Lasagna

Simple ingredients makes the best dishes:)

Simple ingredients makes the best dishes:)

Ingredients for Vegetable Lasagna

  • 1 head cauliflower, cut in half then start to cut slices from the centre outwards
  • small bag beansprouts, washed
  • 2 boxes red cherry tomatoes, halved
  • 2 red peppers, julien sliced like tooth picks
  • bunch swish chard, diced
  • box spinach, what I had on hand diced
  • 2 boxes white mushrooms, halved
  • 2 cups whole oat grains
  • 250 gms pizza mozerella cheese, sliced in strips
  • 1 cup extra vrigin olive oil
  • 1 cup pamesan cheese powder
  • spices to taste basil, hotpepper flakes, paprica

Instructions for Cutting the Califlower Bottom Lasagna Layer

First of all, I greased both these pans with olive oil and then I cut the cauliflower right down the center. I sliced from the center to the outer edge, which results in these large, thin slices of about a quarter-inch in thickness. I used cauliflower for the first layer on the bottom because it will brown up like a crust and make it sturdier when I cut it.

Layering the Vegetable Lasagna

  1. I layered in bean sprouts, cherry tomatoes, and red peppers.
  2. I put in two cups of oats on top of the tomato layer because when they cook, they have a lot of water to soak up.
  3. Then add Swiss chard and spinach for one whole layer. Next comes the mushrooms with mozzarella cheese, bean sprouts, and then I sprinkle the top with basil, red pepper flakes, and paprika.
  4. Sprinkle olive oil over the whole top layer and put Parmesan on the top of that. You are ready for the oven at 400 degrees for 30 minutes.
  5. The one in the roasting pan is made without the spinach because I ran out. Instead of layering it, I put the layer of cauliflower down and then I mix the other stuff on top with the spices and everything inside it. This way the spices don't brown up and become crispy and brown, like they did on the other glass pan one.
  6. We need to learn from our mistakes, and I always eat my mistakes. These lasagnas were taken to the next level by roasting them.

TIP: Roast them with the lid off, it makes a better taste, and also they're not whithery and watery vegetables but remain crispy and yummy. I just love them. I don't miss the wheat-flour flat pasta at all in this recipe. In fact, I enjoyed it better, as it wasn't so heavy sitting on my stomach when I ate a few helpings. Yes, it was so good I could not stop eating it. Enjoy and have a good day.

Will You Give This Meatless Lasagna A Try?


Susan Britton on November 23, 2019:

You are so welcome it is a great alternative to meat . We all cannot always afford the meat version these days. This is so good hope you try it.

Peg Cole from North Dallas, Texas on November 23, 2019:

Love the idea of vegetable lasagna. Thanks for the great instructions on how to make it.

Susan Britton (author) from Ontario, Canada on January 06, 2016:

Thank you @DDE. I love lasagna and this one is very tasty. Have a good day:)

Devika Primić from Dubrovnik, Croatia on January 06, 2016:

Awesome! I Tweeted! One of my favorite meals.

Susan Britton (author) from Ontario, Canada on February 27, 2015:

@BarbRad use eggplant or zuchini for the first layer and it will taste great.Thanks for your comment.

Barbara Radisavljevic from Templeton, CA on February 26, 2015:

Unfortunately I will still have to make substitutions, since I am not supposed to eat cauliflower. But I'm sure I'll find a way to make this work.

Susan Britton (author) from Ontario, Canada on January 12, 2015:

You can @poetryman6969 that is the beauty of lasagna. You can layer it anyway you want and it is always good. Thanks for commenting:)

poetryman6969 on January 11, 2015:

I would still add meat to it but it looks really tasty as is.

Susan Britton (author) from Ontario, Canada on December 27, 2014:

Not much I guess @peachpurple They are both usually made with noodles and some kind of tomato sauce. The lazagna is layered up with wide flat noodles and sauce with vegetables or ground beef. The spaghetti noodles goes on the plate first and you pile the sauce and veggies and meat on top. The flavors are different, Spaghetti noodles are boiled while lasagna is baked in the oven, but I have baked spaghetti also and it is fabulous. Thanks for your interesting comment:)

peachy from Home Sweet Home on December 27, 2014:

What's thedufference between lasagna n spaghetti?

Susan Britton (author) from Ontario, Canada on November 22, 2014:

Thank you @Always Exploring . It is easy and delicious. Stay tuned I am writing gluten-free recipes and I know you would like them.

Ruby Jean Richert from Southern Illinois on November 22, 2014:

This looks so good and not difficult to make. Thank you for sharing...

Susan Britton (author) from Ontario, Canada on November 22, 2014:

@ Faith Reaper Thank you, I always appreciate your support and your comments. You should give this lasagna a try . It taste amazing.

@ChitrangadaSharan Thank you. You could add extra layers of zuchini and eggplant then it would be bigger to entertain a party. It is delicious.

@breakfastpop Thank you:)

@Susan Recipes. Thankyou for the awesome compliment coming from a great Chef as Yourself.

Susan from India on November 21, 2014:

Wow... This looks so colorful and delicious. Voted up.

breakfastpop on November 21, 2014:

It looks wonderful!

Chitrangada Sharan from New Delhi, India on November 21, 2014:

This looks perfect for a big celebration! Sounds delicious and looks so nice. I would love to try this vegetable Lasagna recipe.

Thanks for sharing, voted up and pinned!

Faith Reaper from southern USA on November 20, 2014:

Wow, Suzzy, this looks amazing and delicious! Your photos are making my mouth water. I am going to give this one a try for sure. Thank you for sharing.

Up ++++ tweeting and pinning

Susan Britton (author) from Ontario, Canada on November 20, 2014:

Thank you Ericdierker you have been a faithful follower that always makes my day.

Eric Dierker from Spring Valley, CA. U.S.A. on November 20, 2014:

I am all in, this looks delicious. And it looks easy enough for me!

Susan Britton (author) from Ontario, Canada on November 20, 2014:

Thank you billybuc. It is always my pleasure to hear from you:)

Bill Holland from Olympia, WA on November 20, 2014:

Thanks for the recipe. I love lasagna...not sure about the no-meat thing, but I'm willing to give it a try.

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