Easy Vegetable lasagna with zucchini--vegetarian and gluten-free
Stacks of roasted veggies and melty cheese in free-form lasagna
Servings 2
Ingredients
- 1 small eggplant
- 1 zucchini
- 1 large portabella mushroom
- 3 roma tomatoes
- fresh basil
- 8 oz soft white cheese
- olive oil salt, & pepper
- toothpicks
Instructions
- Slice eggplant, zucchini, and mushroom in 1/4 inch slices.
- Slice tomato in 1/2 inch slices
- Place veggies on parchment paper lined baking sheet.
- Brush generously with olive oil. Sprinkle with salt & pepper. Place basil on tomatoes.
- Roast in 425 degree oven for 10 minutes.
- Stack a slice of eggplant, zucchini, mushroom, and tomato. Follow by 1/8 of the cheese.
- Repeat until all veggies are stacked. Top with remaining cheese.
- Secure with toothpicks and aluminum foil.
- Place back into the 425 oven for 10 minutes.
- Let cool on oven rack (if available) for 5 minutes before removing foil.
Notes
The trickiest part of this dish is securing the veggies so they don't fall when cooking. If preparing for guests and you haven't perfected this yet... try using a pan and increasing the second cooking time by about 20 minutes.