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8 people

Prep time:

30 minutes

Time to cook

40 minutes

Good for:


Easy lasagne- gluten free and almost vegetarian 

I really do not like meat sauce, but i do like lasagne on a cold winter evening. It’s a 2 day dish as I will recommend you make the vegetable sauce the day in advance. The assembly though is  easy. And the bacon or Prosciutto is optional.


svegetable sauce:

4 cloves of garlic sliced or grated

2 inch ginger finely chopped

2 onions chopped

1/2 tsp chipotle chili flakes

2 medium zucchini cubed

1 aubergine cubed

dry spices: 1 stick cinnamon, 1/2 tsp cumin seeds, 1/2 tsp toasted coriander seeds, extra dried basil and oregano


big bunch of basil chopped roughly

1 can of tomatoes or 3 fresh tomatoes

spring onions sliced

1 tbsp of maple syrup, 1 tbsp of gluten-free soy sauce

1 tsp oregano

150 g Prosciutto or bacon.


400 g ricotta cheese

2 large eggs

60 g of grated parmesan cheese

300 g shredded mozarella cheese- use the low moisture

salt and pepper to taste

1 bag or 300 g of shredded cheese to cover at the end




Step 1

Make the sauce; heat the oil in a big pan, add the onion, garlic and ginger and saute until soft.

Add the zucchini, aubergine, spring onions, tomato and basil leaves. Add the dry spices. Mix well and add the soy and maple syrup. leave to cook for 20 minutes and taste. Add salt/pepper and any extra chili + honey if too spicy.


Step 2

In a Bowl mix ricotta, 1/2 the parmasan cheese,  pepper, eggs until well blended.

Step 3

Heat your oven to 180 degrees traditional oven.

In an oven proof dish add just enough vegetable sauce to cover the bottom. Then add the layer of noodles. Spread about 1/3 of the ricotta mix over the noodles, then add the layer of prosciutto or bacon. Then sprinkle with mozzarella and extra shredded cheese if using. then add next layer of vegetable sauce. Now next layer of lasagne noodles, then remaining cheese mix and mozzarella and vegetables sauce. Repeat if you have enough.  Finish with an extra layer of shredded cheese.

Step 4

Using your hands mix the spices into the chicken and potato mix.

bake for 45 minutes. Then turn up your oven to 225 degrees and add 15 minutes baking time. At this point you can add the olives if you prefer them warm.

Step 5

Bake 40 minutes in the oven. If it gets too dark cover with some tin foil; at the end.

Serve with a green salad. 


You can add any type of vegetables to the sauce. My husband have trouble with tomatoes, so I deseed and remove the seeds. You can also use red peppers in the mix and leave out the bacon or prosciutto. Or add chicken pieces for more protein.

I have trouble with bacon, hence I use the Prosciutto instead. The Parma brands has no added preserves.

The imagination is your limit with this lasagne, but less is more and do not overdo the spices if you have children eating the dish.  

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