Gluten Free Veggie Lasagna

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!

Let's Talk Ingredients

I use fresh chopped spinach because it’s what I usually have on hand, but frozen works just as well once thawed and squeezed dry.

Ricotta keeps this creamy—I’ve tested full-fat, part-skim, and even vegan versions, and all work. Cottage cheese is a solid backup. (But if you want to go that route, check out my Cottage Cheese Lasagna.)

Freshly grated Parmesan adds the best flavor. Skip the canned stuff, and if you’re keeping it vegetarian, check that it’s rennet-free.

Part-skim mozzarella melts perfectly without making the lasagna watery. I save fresh mozzarella for the top layer only.

I use gluten-free frozen lasagna noodles—they taste great and skip the boiling step. If you’re using dried pasta, boil it in salted water with a drizzle of oil first.

Variations

• 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.).

Kite Hill has a fabulous dairy-free ricotta.

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.

Serving Suggestions

• Rosemary Focaccia
• Italian Chopped Salad
• Simple Garden Salad

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.