Vegetables and pasta:

1 pack of Arbella Gluten-Free Corn Pasta (Lasagna)

2 eggplants

2 squashes

3 cloves garlic

Lasagna sauce:

500g (2 cups) labneh cheese (Greek yoghurt)

2 eggs

200g (2 cups) grated parmesan cheese

1 tsp grated nutmeg

Tomato sauce:

500g tomatoes (diced)

1 tea glass (½ cup) olive oil

1 chopped onion (small-size)

3 cloves garlic

1 celery stalk (chopped)

1 carrot (diced; medium-size)

5-6 leaves fresh basil

Ground black pepper

2 dry bayleaves

2 tbsp butter



Preheat oven to 240ºC. Chop eggplants and squashes finely. Chop garlic into halves. Place vegetables on baking tray and cover with 1 tablespoon of olive oil. Bake in oven for 7-8 minutes.

Lasagna sauce:

Mix eggs, labneh cheese (Greek yoghurt) and grated nutmeg and stir until mixture stiffens slightly.

Tomato sauce:

Heat olive oil in a large pan. Add finely chopped onion and garlic and stir for 1 minute. Add diced celery, carrot, salt and black pepper and continue stirring. Add diced tomatoes and bay leaves. Cook tomato sauce until it boils down. Remove bay leaves from sauce. Add butter and blend sauce in a blender until smooth. Add finely chopped bay leaves.


Cover the bottom of a glass baking dish with tomato sauce and place a layer of pasta over the sauce. Spread a layer of lasagna sauce over pasta, then add a layer of baked vegetables. Repeat this process until you get three layers of lasagna. Pour the last of the lasagna sauce and tomato sauce over the final layer of the lasagna. Cover the top of the baking dish with aluminum folio and cook the lasagna for 20 minutes in the oven at 240°C. Remove aluminum foil and reduce the heat of the oven to 180°C. Sprinkle grated parmesan cheese over lasagna and cook for 10 minutes. Serve. Bon appétit!