Description
A hearty, halal-compliant lasagna layered with fresh vegetables, rich tomato sauce, and melted mozzarella on baked dough. Packed with Mediterranean flavors and dietary adaptability.
Ingredients
9–12 lasagna sheets (gluten-free available)
250g halal-certified tomato sauce
200g mozzarella (dairy-free optional)
1 liter vegetable stock
1 tbsp fresh basil
3 garlic cloves
4 medium tomatoes
1 tsp nutritional yeast (parmesan substitute)
Parchment paper
Instructions
Preheat oven to 375°F (190°C)
Puree vegetable stock with basil, garlic, and tomatoes to create sauce
Bring water to boil for 3 minutes to pre-cook lasagna sheets (test 2 sheets first)
Layer trays with mozzarella slices and sauce between sheets
Add 3-4 total layers ensuring balanced texture
Top with remaining sauce and nutritional yeast blend
Bake uncovered until golden and bubbles form
Notes
Use parchment paper between layers instead of oil
Aquafaba can replace egg whites if vegan
Kale or spinach can replace half lasagna sheets
Test undercooked pasta prevents gummy layers
Pairs well with rosemary-roasted vegetables or cantaloupe-mint salad
- Prep Time: 30
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: One serving of lasagna
- Calories: 430
- Sugar: 8g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg