Ingredients

The following ingredients have 5 Servings
  • Homemade Sauce:
  • 2 1/2 Cups No-Salt Added Tomato Sauce (about 1 1/2 cans)
  • 1/2 Cup Sliced Black Olives
  • 1 TB Chopped Fresh Basil
  • 1 TB Chopped Fresh Parsley
  • 1 Shallot (minced)
  • 1 Tsp Minced Garlic
  • 1/4 to 1/2 Tsp Black Pepper
  • Lasagna & Vegetable Layers:
  • 6 Gluten-Free Oven-Ready Lasagna Sheets*
  • 8 Thin Round Slices of Eggplant
  • 24 Thin Slices of Zucchini
  • 1 Cup Sauerkraut (try a homemade version!)
  • 2 -3 TB Nutritional Yeast

Instruction

  • Preheat the oven to 400°F.
  • In a large bowl, mix together the tomato sauce ingredients and set aside while you prep the rest of your lasagna layers.
  • In an 8x8 baking dish, coat the bottom with a thin layer of sauce.
  • In order, layer in 2 lasagna sheets side by side, then two eggplant slices on each sheet, followed by 6 zucchini slices on each sheet, then 1/4 cup of sauerkraut on each sheet. Spoon on about 1/2 cup of sauce and repeat this for a second full layer.
  • Top the 2 finished layers with the third set of lasagna sheets, cover with the last of the sauce and sprinkle on the nutritional yeast.
  • Cover the baking dish with foil and bake in the oven for 30 minutes.
  • Remove and top with extra parsley if desired before serving.