June 11

Veggie Lasagna (wheat-free, dairy-free, gluten-free)

My meat and cheese-loving family has actually requested this veggie lasagna (wheat free, dairy-free and gluten free)  from time to time.  It’s fabulous, and it’s easy!  You can make it wheat and gluten free by exchanging traditional lasagna noodles for thinly-sliced eggplant instead, like I did here, or you can use traditional noodles.  No eggplant on hand?  Use sliced zuchinni.


1 large onion,chopped

3 tablespoons chopped garlic

8 large mushrooms,sliced

1/2 head of broccoli, chopped

1/2 head of cauliflower, chopped (or you can use one full head broccoli)

2 large carrots, thinly sliced

1 red and 1 green pepper, seeded and chopped

1 cup frozen corn kernels

2 or 3 handfuls of fresh spinach

3 medium sized sweet potatoes, baked (I cook them in the microwave)

2 large eggplant, sliced thinly

1 package firm tofu

1 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary (If you don’t have the individual spices, use 3 teaspoons of Italian Seasoning)

2 or 3 large jars of marinara sauce

one 8 oz bag dairy-free cheese (I used Daiya)  (OR use a layer of chopped raw cashews instead.  It’s fabulous!)

Directions: Pre-heat oven to 400 degrees


Wash all vegetables.  Especially those mushrooms!  Chop onion, slice mushrooms, chop garlic. IMG_7632

Saute onion, mushrooms, and garlic.


Add chopped broccoli, cauliflower, carrots, peppers, and corn.  Cook down for about 7-8 minutes. IMG_7638

Drain the tofu very well then chop/ crumble it into small pieces.


Mix tofu into vegetable mixture.


Then add the spices.  Don’t forget the cayenne.


Slice the eggplant very thinly.


Coat the bottom of the pan in marinara sauce


add a layer of sliced eggplant then coat with more sauce.


Drain off any fluids from the vegetable mixture.  (Get as much out as you can.) Then spread vegetable mixture over the eggplant layer.     IMG_7655

cover with another layer of eggplant, more sauce, then the spinach


peel and slice the Sweet potatoes and dart them over the spinach


Cover with another layer of eggplant, then sauce, then the dairy-free cheese


Bake for 30 minutes at 400 degrees then reduce oven temp to 350.  Bake for another hour. IMG_7669

Allow to cool for 10-20 minutes before slicing then enjoy!

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Posted June 11, 2014 by The50sHousewife in category "Recipes--Old & New


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