Gluten Free Vegetarian Romesco Lasagna

Rebekah Kuk

This vegetarian lasagna uses gluten free noodles and deeply flavored Catalonian romesco sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Servings: 12

Course: Main Course

Cuisine: Italian, Spanish

12 oz jar roasted red peppers drained
28 oz whole tomatoes with liquid
1 cup almond meal
1/2 cup slivered almonds toasted
2 cloves garlic minced
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 tbsp honey
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
12 oz package gluten free lasagna noodles I used two 9 oz packages and had some leftover
1 bunch collard greens steamed
1 large butternut squash peeled, seeded, and sliced into 1/2 inch pieces
1 head cauliflower steamed
8 oz plain goat cheese
2 cups plain yogurt

Preheat oven to 375 degrees Fahrenheit. Peel, seed, and slice butternut squash 1/2 inch thick. Rinse and chop cauliflower into 1/2 inch thick slices. Rinse, stem, and chop collards. Place vegetables in large pot with 1 cup of water. Bring to a boil and cook, covered, for about 5 minutes until vegetables are tender.
In separate large pot, bring 8 cups of water to a boil. Add salt to the water and cook lasagna according to package directions.
Meanwhile, make the romesco sauce in the blender. Add roasted red peppers, canned tomatoes, almond meal, toasted almonds, garlic, red wine vinegar, olive oil, honey, paprika, salt, pepper, and cayenne pepper. Blend well.
Build the lasagna. Spread a bit of romesco sauce and yogurt on the bottom of the casserole dish. Line a layer of cooked lasagna noodles on top. Drop small mounds of romesco sauce and yogurt and spread it out with the back of a spoon. Scatter with squash, cauliflower, and greens. Sprinkle with goat cheese. Repeat with more pasta, sauce, veggies, yogurt, and goat cheese until it's all assembled. Save some sauce and goat cheese to sprinkle over the top layer.
Cover tightly with foil and bake for 45 minutes.

Tried this recipe?Let us know how it was!