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 cheesy one-dish meal that your family is going to beg you to make time and again. This is one of my favorite gluten-free dinners, and I think you will love it too!
It is no secret that I love anything cheesy.
Give me comfort food, and I am a happy girl.
Sneak in some veggies, and I am a happy mama. Let's face it, getting kids to eat vegetables without protest can make a mom feel pretty good about themselves.
This Gluten-Free Vegetarian Lasagna leaves me feeling happy on all levels.
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!
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!)
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.
- Parmesan Cheese: Fresh grated is best. I don't recommend using the kind in the can. It lacks flavor and is loaded with preservatives.
- 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: This provides a subtle kick of heat. Feel free to leave it off if you are sensitive to heat.
- Marinara: 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.)
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 altogether 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.
Make It Vegan:
Use vegan ricotta, Parmesan, and mozzarella. Most pasta is vegan, but double-check!
Make it Keto / Low Carb:
Make sure all of your cheeses are full fat, and the marinara is sugar-free. 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 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.
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.
How to Make Gluten Free Vegetarian 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 ½ cup marinara on the bottom.
- Layer Top with a layer of noodles, a layer of zucchini,½ of the ricotta mixture and mozzarella.
- Repeat Layers Top with a layer of noodles, a layer of zucchini,½ 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
- ¼ cup fresh basil
- ¼ cup fresh parsley
- ½ 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 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.