If you like recipes that are quick to prepare and flavor-packed, you will fall in love with this hearty Veggie Lasagna. It is the perfect way to incorporate garden-fresh produce into a luscious cheesy one-dish meal. This mouthwatering, one-dish wonder will have your family clamoring for seconds, time and again. All it takes to make it gluten-free is to substitute traditional pasta for your favorite gluten-free brand!
If you love cheesy recipes loaded with veggies, you will go wild for this meatless lasagna. It is pure comfort food and one of the best ways that I have found to sneak vegetables into the kid's diet.
I use Slow Cooker Marinara that I make ahead and keep in the freezer, but you could use jarred pasta sauce just as easily!
Combined with fresh gluten-free lasagna noodles, I've got a meal that is satisfying and delicious. (If you aren't gluten-free, you can substitute regular lasagna noodles!)
This gluten free lasagna recipe is one my family loved from the first bite!
Ingredients for Making Vegetarian Lasagna
- Zucchini: A mandoline or vegetable peeler makes easy work of slicing the zucchini thin.
- Spinach: I used fresh chopped spinach because that is what I had on hand. If you like frozen spinach works as well.
- Ricotta Cheese: You can use full-fat, part-skim, or vegan ricotta for a dairy-free option. Cottage cheese could also be used.
- Parmesan Cheese: Fresh grated is best. I don't recommend using the kind in the can. It lacks flavor and is loaded with preservatives. Make sure you are using rennet-free parmesan to keep this recipe vegetarian.
- Garlic: I prefer fresh minced garlic
- Fresh Herbs: I used a mixture of fresh herbs - basil and parsley are my favorites. If I happen to have it, oregano is also lovely in this vegetable lasagna recipe.
- Crushed Red Pepper: Red pepper flakes provide a subtle kick of heat. Feel free to leave it off if you are sensitive to heat.
- Marinara Sauce: I like to use homemade. If you are looking for a sugar-free marinara, this one is amazing.
- Mozzarella: I typically use part-skim mozzarella. If you have it, fresh mozzarella is nice on top.
- Lasagna Noodles: I use gluten-free frozen lasagna noodles because they are superior in taste. (I also love that you don't have to take the time to boil noodles.) If you use dried pasta, make sure you cook the noodles in salted water with a little olive oil before adding them to the lasagna. You can also use regular or no boil lasagna noodles to make this.
- Use Eggplant or Summer Squash in place of the zucchini. Carrot and bell pepper can also be added.
- Use a Creamy Tomato Sauce in place of traditional pasta sauce.
- Want to add some meat? You could easily add browned ground beef (or plant based crumbles) to the marinara before adding it to the veggie lasagna.
Gluten Free Vegan Lasagna
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 a fabulous dairy free ricotta that are sure to make this vegan gluten free lasagna delicious!
Make it Keto/ Low Carb
Make sure all of your cheeses are full fat, and the marinara is sugar-free. This Keto Marinara is fabulous. Omit the lasagna noodles and use zucchini in place of it.
To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.
Bake the ribbons in a 350-degree oven for 5 minutes, and then transfer to paper towels to absorb extra moisture. Use the prepared zucchini ribbons in place of the lasagna.
Making Ahead and Freezing
You can make this gluten free vegetarian lasagna 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 gluten free vegetable lasagna, but if you do, I recommend leaving the zucchini off. It just doesn't freeze well.
Frequently Asked Questions
What Vegetables are Good In Lasagna?
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.
Do I Have to Cook Spinach Before Putting it in Lasagna?
Yes, you need to cook spinach before you put it in your lasagna.
When you cook spinach, it releases a tremendous amount of liquid. Putting raw spinach into a casserole will make it watery.
How Do I Keep Vegetables from Making Lasagna Watery?
The key is to make sure that you cook them before adding them to the lasagna! I recommend cooking all vegetables first.
Can I Use Oven Ready Lasagna Noodles?
Absolutely! They are a great option when you want to save time.
Step By Step
For the full recipe with measurements, see the recipe card below.
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 well. (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 Baking Dish Dish Place ½ cup marinara on the bottom.
Layer Top with a layer of noodles, a layer of zucchini,½ of the cheese mixture, and mozzarella.
Repeat Layers Top with a layer of noodles, a layer of zucchini,½ of the ricotta mixture, and mozzarella.
Bake and allow to cool for 15 minutes before slicing.
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Leftovers may be stored in an airtight container in the refrigerator for up to three days.
You can freeze leftovers for up to three months. To reheat, cover with aluminum foil and bake in the oven until heated through.
You May Also Like
- Butternut Squash Quinoa Casserole is a delicious vegetarian casserole recipe that is always a hit! Serve it as a main course or hearty side. (Perfect for the holidays!)
- Quinoa Mac and Cheese is one that both children and adults enjoy. A fun - and healthier - twist on a classic.
- When you are craving comfort food, this Baked Spaghetti with Ricotta is perfect!
- Veggie Mac and Cheese is rich, creamy, and oh-so satisfying!
Gluten-Free Vegetarian Lasagna
- 1 pound zucchini trimmed and sliced thin lengthwise
- 9 ounces fresh spinach chopped
- 24 ounces ricotta cheese
- 3 ounces parmesan rennet free (vegetarian)
- 1 egg beaten
- 2 teaspoons minced garlic
- ¼ cup fresh basil
- ¼ cup fresh parsley
- ½ teaspoon crushed red pepper
- 24 ounces marinara
- 12 ounces part-skim mozzarella
- 12 ounces lasagna noodles gluten free, 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 ½ cup of the Marinara on the bottom.
- Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
- Spread ⅓ 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.