Grilled vegetables lasagna

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Grilled vegetables lasagna

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Adjust Servings:
2 Potato
2 (1 red and 1 yellow) Sweet bell peppers
2 Zucchini
1 Carrot
1 jar Tomato sauce
1 cup grated Non-dairy Parmesan-like cheese
1 brick Soy cream
1/2 pack gluten-free oven-ready Lasagna strips
1 teaspoon Italian spice mix
2 teaspoons Vegetable butter For greasing the baking dish
1 pinch Rock salt
To taste Salt and pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This vegetable lasagna is light, tasty, and creative. You can use a variety of vegetables and add to its taste layer after layer!

  • 1 hour
  • Serves 6
  • Medium




Grilled vegetables are always a win as an ingredient for bakes dishes. Lasagna is not an exception: by grilling your veggies in advance, you will avoid your lasagna becoming soggy and stay undercooked.

This grilled vegetables lasagna is really easy to prepare, and you can stuff your lasagna with pretty much any sliceable vegetable you have in the kitchen. Here, I have used carrots, zucchini, and sweet bell peppers. I have also added a couple of boiled russet potatoes to add some creaminess to the dish, as it uses no béchamel.

To prepare it, boil the potatoes in a sauce pot with a pinch of rock salt in it. In the meanwhile, slice the rest of the vegetables and grill them. Grease a baking dish, add a thin layer of tomato sauce, and then start building your vegetable layers. For each layer, add a little tomato sauce, grated Parmesan-like cheese, and soy cream.

Build each layer with a different vegetable until you reach the top layer (if you want tot creative, you can use more vegetable types per layer. Finally, cover with an abundant layer of tomato sauce, vegan cheese, and soy cream. Sprinkle with some Italian herbs and put in the oven for 30 minutes.

Allow to settle for 10 minutes before serving.



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30 minutes

Cook the vegetables

Rinse the potatoes and transfer them to a pot. Cover with water, add a pinch of rock salt, and bring to the boil. Cook for 15 minutes, until fork tender.
While they cook rinse well the zucchini and peppers. Quarter, core and deseed the peppers, then cut them into smaller strips. Chop off and discard the ends of the zucchini, then click them thinly and halve each slice. Peel the carrot, discard its ends, and cut it lengthwise thinly.
Finally, take the potatoes off the heat. Put them under cold running water and, when they’re cool enough to manipulate, remove their skin and slice them into rounds.
Heat a grilling pan, then grill the zucchini, carrot, and peppers.

10 minutes

Build the layers

Preheat the oven to 350 degrees. Grease the baking dish with a little vegetable butter, then cover with tomato sauce. Place a few lasagna strips to completely cover the surface, sprinkle some cheese, then lay the potato rounds on top. Season with salt and pepper, then cover with more cheese, and a little soy cream. Proceed with another layer of lasagna strips and continue to compose the layers up to the top. Finish the top layer with some extra tomato sauce, cheese, and soy cream. Sprinkle with Italian spice mix.

30 minutes


Put in the oven and bake for 30 minutes. Take out of the oven, then set aside for at least 10 minutes before serving.



Cut your lasagna into 6 squares and serve. Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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