Vegetable Strata

For a delicious “meatless” meal this Vegetable Strata dish can be served by itself, with a salad, or as a side with your choice of protein. For a Vegan version of this recipe, use a dairy-free Italian-inspired cheese.

Vegetable Strata


Ingredients for the Marinara Sauce

  • 3-4 garlic cloves, diced
  • 1 onion, diced
  • 2 14.5 or 15 oz can crushed tomatoes
  • 1 tsp. Stevia or Xylitol granules to taste
  • garlic powder to taste
  • garlic salt to taste
  • extra virgin olive oil

Ingredients for the Strata Assembly

  • 1 large zucchini, cut into thin circles
  • 1 yellow squash, cut into thin circles
  • 1 large sweet potato Bake (or microwave) the sweet potato, skin and when cooled, slice into thin circles.
  • 1 cauliflower head, sliced into thin, flat, steak-like pieces
  • 3/4 c. fresh basil, chopped
  • 1.5-2 c. goat cheese crumbles
  • extra virgin olive oil



    • Preheat oven to 350 Degrees F
    • Spread a bit of the tomato sauce over the bottom of a Pyrex dish.
    • Add a layer of zucchini.
    • Add sauce, basil, and goat cheese crumbles over the top of the zucchini layer.
    • Add a layer of sweet potato.
    • Add sauce, basil, goat cheese.
    • Add a layer of cauliflower slices.
    • Add more sauce, basil, and goat cheese.
    • For the final layer, add a layer of yellow squash, marinara, basil, and goat cheese.
    • Spray (or drizzle) olive oil over the top of the strata.
    • Bake strata for 1.5 hours approximately, checking frequently after the one-hour mark to ensure the strata doesn’t burn.