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I have always loved lasagna but rarely eat it because of the pasta noodles. As much as I love wheat, I am really learning, it doesn’t love me! I can eat it from time to time, but for the most part I try to avoid it. 

This vegetable lasagna uses roasted vegetables slices as the “noodle”.  It’s chock full of healthy vitamin-loaded vegetables like eggplant, zucchini, squash, spinach and carrots. Plus the lycopene you get from the tomatoes, and calcium and protein from the cheese, makes it a perfect meal. 

I have always made my eggplant parmesan unbreaded and gluten free. I got inspired by this vegetable lasagna recipe from a local restaurant magazine in Laguna Beach, CA. One of the chefs, Moises Vilaba, from Sundried Tomato Restaurant posted a Gluten Free Vegetable Lasagna. I have tweaked it and changed it slightly, but I give him credit for the idea!
It’s a beautiful presentation, feeds a large crowd and would be perfect for your next get together or big family meal. You can serve it alongside protein like grilled chicken or turkey meatballs, or alone with a yummy Kale or arugula salad. Hope you enjoy it as much as we have!
Gluten Free Vegetable Lasagna
2 large eggplant, peeled and sliced into 1/4 inch thick pieces, lengthwise
2 zucchini, sliced 1/4 inch thick pieces, lengthwise
2 yellow squash, sliced 1/4 inch thick pieces, lengthwise
3 red bell peppers, cored, seeded and sliced into 4 pieces each
3/4 cup olive oil
Salt, pepper
4 cups raw baby spinach, chopped roughly
1 carrot, peeled and shredded
6 oz. Goat cheese, crumbled
cups parmesan cheese
1 1/2 jars tomato sauce (no sugar in the ingredients!) or 4 cups homemade sauce
1 cup shredded Mozerella
Chopped fresh basil
Preheat oven to 400. Place sliced eggplant, zucchini, squash, and bell peppers on large baking sheets. Toss with olive oil, salt and pepper. Roast for 20 minutes, turning once. Remove from oven and set aside to make lasagna. 
In a separate bowl, combine parmesan and goat cheese. 
Spray a large 9×13 baking dish with cooking spray. Put 1/2 cup sauce in the bottom on the dish. Put roasted eggplant slices on top of sauce. Add more sauce, top with some of cheese mixture, then sprinkle some of the spinach on top. Add a layer of squash, cheese mixture and more spinach. Add a layer of zucchini, cheese, and more spinach. Add a layer of red bell pepper, cheese, tomato sauce, then the carrots. Add more sauce, cheese, then final layer of eggplant. Press down with a spatula. Then top with remaining sauce and top with Mozerella cheese and any remaining cheese mixture. 
Cover with foil and Bake at 350 degrees for 1 hour. Remove from oven, sprinkle with basil and let sit for 10 minutes before cutting into squares. Enjoy!