Gluten Free/Dairy Free Veggie Lasagna (pasta free!)

This veggie loaded, vegan lasagna ended up being one of my favorite dishes this year! Instead of using noodles, I layered eggplant. Sometimes it can be difficult to get all the veggies we need in our diets, that’s why I love having easy plantbased meals like that that are loaded with nutrients and flavor.


  • 1-2 eggplants depending on how much you want to make
  • 2 yellow squash and/or zucchini
  • sliced mushrooms
  • vegan or regular mozzarella (I like Daiya or Violife)
  • basil to garnish
  • optional- add any other veggies or meats to this dish you desire!


  1. Preheat oven to 400
  2. Slice the veggies 🔪
  3. Optional-begin to soften the veggies by cooking them in the skillet for 3-4 min
  4. Spray a casserole pan with oil and do one layer of veggies, layered with sauce, cheese, then another layer of veggies, sauce, top with cheese and basil
  5. Cook for about 40 minutes
  6. *tip for cooking the eggplant: this lasagna came out with the sauce thinner then I’d wanted. A friend of mine told me that eggplant has a lot of water in it, and to slice the eggplant first, heavily salt, and lay on paper towels for 30 minutes to absorb some water then proceed with cooking instructions- I will definitely be trying this method next time
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