Soy-Free Vegetarian Lasagne

Discover the ultimate comfort food with this Soy-Free Vegetarian Lasagne, a hearty, flavor-packed dish perfect for those avoiding soy. Layers of gluten-free lasagna noodles are nestled between a creamy blend of ricotta, Parmesan, and mozzarella cheeses, a medley of sautéed zucchini, eggplant, and red bell pepper, and rich marinara sauce infused with garlic and fresh basil. This recipe is simple to prepare yet deeply satisfying, offering a wholesome twist on the classic Italian favorite. Baked to golden, bubbly perfection, it serves as a crowd-pleasing vegetarian dinner that’s ideal for family gatherings or meal prep. Whether you're catering to dietary restrictions or just craving a delicious, veggie-packed lasagna, this soy-free masterpiece has you covered!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Gluten-free lasagna noodles
• 2 medium, thinly sliced Zucchini
• 1 medium, thinly sliced Eggplant
• 2 diced Red bell pepper
• 2 tablespoons Olive oil
• 2 cups Ricotta cheese
• 1 cup Grated Parmesan cheese
• 2 cups Shredded mozzarella cheese
• 1 large Egg
• 4 cups Marinara sauce
• 0.5 cup, chopped Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves, minced Garlic

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the gluten-free lasagna noodles according to the package instructions, then set them aside on a clean kitchen towel to dry.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, eggplant, and red bell pepper. Cook for 5-7 minutes until tender, then set aside.

Step 4

In a mixing bowl, combine the ricotta cheese, grated Parmesan, 1 cup of shredded mozzarella, egg, chopped basil, salt, and black pepper. Mix until smooth and well combined.

Step 5

In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly across the bottom of the dish.

Step 6

Layer 3-4 lasagna noodles over the sauce, covering the bottom of the dish.

Step 7

Spread a third of the ricotta mixture over the noodles, then add a layer of sautéed vegetables. Top with 1 cup of marinara sauce.

Step 8

Repeat this layering process (noodles, ricotta mixture, vegetables, sauce) two more times, ending with a final layer of marinara sauce on top.

Step 9

Sprinkle the remaining shredded mozzarella cheese evenly over the top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.

Step 12

Allow the lasagne to cool for 10 minutes before slicing and serving. Garnish with extra basil if desired.

Nutrition Facts

Serving size	(3626.2g)

Amount per serving	% Daily Value*
Calories	5171.4

Total Fat 196.0g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 761.7mg	0%
Sodium 11489.3mg	0%
Total Carbohydrate 672.7g	0%
Dietary Fiber 55.3g	0%
Total Sugars 85.5g
Protein 218.5g	0%

Vitamin D 53.8IU	0%
Calcium 4889.4mg	0%
Iron 19.8mg	0%
Potassium 3728.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 16.4%

Carbs: 50.5%