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Roasted Vegetable Lasagna {Dairy Free, Paleo-Friendly} from Treble in the Kitchen

Roasted Vegetable Lasagna {Dairy Free, Paleo-Friendly}


  • Author: Tara | Treble in the Kitchen
  • Total Time: 1 hour 15 mins
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups zucchini, sliced length-wise into flat strips
  • 2 cups eggplant, sliced length-wise into flat strips
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp dried oregano
  • dash of sea salt and pepper
  • 1 recipe Homemade Marinara Sauce (or 4 1/2 cups of your favorite marinara sauce)*
  • 1 lb ground chicken
  • For the filling:
  • 1 1/2 cups raw walnuts
  • 1 1/2 cups water
  • 1 1/2 tsp sea salt
  • 2 tsp lemon juice
  • 2 Tbsp tapioca flour or arrowroot starch
  • 1/4 cup coconut oil, melted
  • 1 Tbsp nutritional yeast
  • 4 eggs
  • 1 package of Capello’s lasagna sheets**

Instructions

  1. Spray a 9×13 inch glass baking dish with nonstick cooking spray and set aside.
  2. Preheat the oven to 375 degrees fahrenheit. Arrange the eggplant and zucchini in a single layer on sheet pans lined with parchment paper. Brush or spritz with olive oil on both sides. Sprinkle with oregano, salt and pepper. Roast 25 minutes.
  3. While the vegetables are roasting, make the homemade marinara sauce and allow to simmer.
  4. In a skillet, cook the chicken until cooked through, stirring occasionally. Once it is cooked through (about 6-8 minutes) add in the marinara sauce. Cover, and turn the heat to low and allow to simmer.
  5. Next, make the filling. In a blender, puree the walnuts, water, salt, lemon juice, and nutritional yeast. In a separate bowl, whisk the coconut oil with the tapioca/arrowroot starch. Whisk the walnut puree into the coconut oil mixture. Once the mixture is relatively cool, whisk in the eggs.
  6. Once the roasted vegetables are done, it’s time to assemble the lasagna.
  7. Begin by placing a layer of about a third of the noodles on the bottom of the dish. Then, cover the noodles with a layer of half the zucchini and eggplant. Top the vegetables with half of the walnut filling. Next, add about a third of the meat sauce. You will layer everything one more time (noodles, vegetables, walnut filling, sauce, noodles) and ultimately you will top with the sauce.
  8. Bake for 40-45 minutes at 375 degrees fahrenheit. Allow to set for about 10 minutes, cut, serve and enjoy!

Notes

*For low FODMAP, use a sauce without garlic or onion such as FODY Foods
**You may substitute another brand of noodles here, but I have not tested the recipe another way. For Low FODMAP, use a gluten free lasagna sheet.

Feel free to complete everything in this recipe stopping after assembly. Cover the dish and allow it to save in the refrigerator for 1-2 days. Bake according to instructions.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Category: dinner, lasagna, gluten free, grain free, paleo, casserole

Nutrition

  • Serving Size: 1/12th of recipe
  • Calories: 395
  • Sugar: 2g
  • Sodium: 442mg
  • Fat: 29g
  • Carbohydrates: 21g
  • Protein: 20g