If you like recipes that are quick to prepare and flavor-packed, you will fall in love with this Gluten Free Vegetarian Lasagna! It is the perfect way to incorporate fresh produce into a one-dish meal that your family is going to beg you to make time and again. This is one of my favorite meals, and I think you will love it too!
To me, there is nothing better than creating a delicious family meal with fresh veggies. The perfect example is this Gluten Free Vegetarian Lasagna Recipe.
I started sneaking vegetables into lasagna when the boys were little. At first, they resisted the "green stuff", but over time that just accepted it. It was my secret weapon for getting them to at least get SOME vegetables into their diet.
Now, it is just the way I make lasagna!
Today I’ve used spinach and zucchini, but eggplant and summer squash would also be great. Combined with fresh gluten free lasagna noodles, I’ve got a meal that is satisfying and delicious. (Obviously if you aren't gluten free you can substitute regular lasagna noodles!)
While lasagna can sound like a meal that would take a lot of time, this dish came together in a flash. I used Slow Cooker Marinara that I had in the fridge, but you could use jarred pasta sauce just as easily!
This is the kind of recipe I love to get the kids involved in preparing!
Gluten Free Veggie Lasagna Variations
- Use Eggplant or Summer Squash in place of the zucchini.
- Use a Creamy Tomato Sauce in place of traditional pasta sauce.
- Omit the noodles all together and make Zucchini Lasagna. Make it keto by using Keto Marinara.
- Vegan? Use vegan ricotta and Daiya shreds. Omit the egg. (No need to substitute anything in its place.). If you don't want to make ricotta, Kite Hill has some fabulous options.
What is your favorite way to incorporate farm fresh ingredients into your meals?
Frequently Asked Questions:
There are so many vegetables that work! You can saute red pepper, onions and mushrooms and add any of them to your lasagna. Zucchini, spinach, squash and eggplant are other great options.
Yes, you need to cook spinach before you put it in your lasagna. The reason is that spinach gives off a lot of liquid when it is cooked and if you do not pre-cook it before putting it into your lasagna it will be very watery. Another option would be to use thawed and well drained frozen spinach.
The key is to make sure that you cook them before adding them to the lasagna! I recommend cooking all vegetables first.
Absolutely! They are a great option when you want to save time.
Making Ahead and Freezing
You can make this recipe up to one day ahead of time and cook it when you are ready to serve. Leftovers will keep for about three days.
You can freeze this recipe, but if you do, I recommend leaving the zucchini off. It just doesn't freeze well.
As an Amazon Associate I earn from qualified purchases.
Tools for Making Easy Vegetable Lasagna:
How to Make Gluten Free Vegetable Lasagna
- Cook Your Vegetables If you do not wish to cook the zucchini, you can salt it well and let it drain on paper towels. Blot at proceed. (You do need to cook the spinach.)
- Make The Cheese and Spinach Mixture Combine ricotta, Parmesan, egg, garlic, basil, parsley, crushed red pepper and cooked spinach.
- Spray the Casserole Dish Place 1/2 cup marinara on the bottom.
- Layer Top with a layer of noodles, a layer of zucchini,1/2 of the ricotta mixture and mozzarella.
- Repeat Layers Top with a layer of noodles, a layer of zucchini,1/2 of the ricotta mixture and mozzarella.
If you make this easy vegetarian lasagna recipe let me know how it goes!
Gluten-Free Vegetarian Lasagna
- 1 pound zucchini trimmed and sliced thin lengthwise
- 9 ounces fresh spinach chopped
- 24 ounces ricotta cheese
- 3 ounces parmesan
- 1 egg beaten
- 2 teaspoons minced garlic
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 teaspoon crushed red pepper
- 24 ounces marinara
- 12 ounces part-skim mozzarella
- 12 ounces gluten free lasagna noodles cooked according to package directions
- Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
- Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
- Preheat an oven to 350 degrees.
- In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
- Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.