Easy Vegetable lasagna with zucchini--vegetarian and gluten-free
Stacks of roasted veggies and melty cheese in free-form lasagna
Prep Time 10minutes
Total Time 30minutes
1large portabella mushroom
olive oilsalt, & pepper
Slice eggplant, zucchini, and mushroom in ¼ inch slices.
Slice tomato in ½ 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 ⅛ 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.
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.