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!
Reader review
"The Best!! I have made it many times and it’s always a huge hit. Thank you for sharing this amazing recipe!!" —Iris
Looking for more lasagna recipe inspiration? Don't miss my Crockpot Lasagna Soup, Crockpot Ravioli Lasagna, and my Slow Cooker Lasagna with Ricotta.
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
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.
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.
Gluten-Free Vegetarian Lasagna
Ingredients
- 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 mozzrella
- 12 ounces lasagna noodles gluten free, cooked according to package directions
Instructions
- 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 the 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.
Nancy says
Can you can this and reheat next day in oven?
Wendy Polisi says
Yes - the photo was actually taken the day after I made it.
Sam says
This was SO good!!!! Thank you!!!!! Would not change anything about it… it was perfect!!!
Wendy Polisi says
I am so glad that you enjoyed it.
Jen V says
Just put it together with the gluten free no-boil oven ready noodles, the barilla brand. I can't wait to see how this comes out! Followed the recipe exactly... Its only 3 pm so Im going to let it hang out for about an hour before I bake it. To be continued.... 🙂
Brelin says
Great flavor; LACK OF INSTRUCTION AND FALSE TIMING. For a beginner, it took over an hour to prep which is ridiculous to say 20 mins. To slice Zucchini the lengthy was not easy with lack of materials or a sharp knife which I had. DEFINITELY NOT A MEDIUM SAUCE PAN, especially when putting 9 oz of fresh spinach. DOES NOT TELL YOU TO BOIL THE PASTA. I googled it as well before continuing and didn't say you necessarily needed to. In passed because of the extending time I did prepare to spend as well HARD PASTA.. NOT HAPPY WITH LACK OF INSTRUCTION!
Wendy Polisi says
So sorry you struggled with this recipe.
Since you are a novice, my best advice would be to read a recipe carefully before you attempt to make it. The total time clearly states 1 hour and 20 minutes. Cook time is 1 hour - which includes 30 minutes to cook the vegetables and pasta and the 30 minutes of baking time.
In no place does the recipe mention a medium saucepan. It calls for a skillet over medium heat.
The recipe calls for 12 ounces of gluten-free lasagna noodles cooked according to package directions - I am not sure how I could be any more clear that you should cook the noodles. I don't include time because they can vary wildly by brand since there are so many different types of gluten-free pasta.
Ivy says
So good! I added Yves veggie ground with the marinara but overall it was amazing.
Wendy Polisi says
I am so glad that you enjoyed it!
Sandy Cordero says
Thank you for sharing this recipe...looks amazing and looking forward to making for holiday dinner. One question...have you tried to freeze leftovers? Wondering if the zucchini watered up or if you have any tips for being able to freeze 🙂
Thank you!!
Wendy Polisi says
I would leave the zucchini off if you plan to freeze. I have yet to find a method of freezing zucchini that wasn't disappointing.
Kokea says
Would this work with spinach and slices of tomatoes for vegetables?
Wendy Polisi says
I haven't tried it, but it sounds amazing!
Cindy Brain says
Fabulous Gluten-Free Vegetarian Lasagna! I couldn't find gluten-free lasagna noodles, so I used fresh gluten-free fettucine noodles. I also cut the recipe in half, and it worked great! So many compliments!
Roxane says
I made this lasagna for Christmas and it was amazing. My company said it was the best lasagna she has ever had. I added 2 layers of sautéed mushrooms and red peppers as well as the zucchini and spinach. It is added to my list of recipes. Great recipe.
Wendy Polisi says
I am so glad that you enjoyed it!
Sami says
I love love love this recipe. It’s in my regular rotation. But prep time says 20 min and it takes me about an hour! But still worth it. So yummy.
Iris MacPherson says
This is incredibly delicious and
the most flavorful lasagne I have ever made. My family loved it.
Thank you for this amazing recipe!
Wendy Polisi says
I am so glad that you enjoyed it!
Alpine Girl says
It's not vegan if you still use egg in the recipe. I can get the vegan cheeses, but what do I use for the egg? Do I use the liquid from a can of chick peas and vinegar, or ground flax seed meal?
Wendy Polisi says
Either of those options will work!
Judie Wilson says
I have been making lasagne with finely chopped raw spinach in the ricotta for 4 decades without any problems. I was very surprised to see it said that it must be cooked. Recipe sounds really good though and I will be trying it. But I still won’t cook the spinach.
Wendy Polisi says
If you enjoy it without cooking it, definitely don't change what you are doing. Some people find that it adds too much water to the dish, but if it doesn't there is no other reason to cook the spinach.
Jessica says
Sounds good, going to try with a white sauce. My daughter loves lasagna but can’t eat tomato based sauce.
Wendy Polisi says
That sounds really good! Let me know how it goes - I love white sauce!
Iris MacPherson says
The Best!! I have made it many times and it’s always a huge hit.
Thank you for sharing this amazing recipe!!
Wendy Polisi says
I am so glad that you enjoy it!
Gariel says
Can you say YUM? Wow! Loved this recipe and so did my partner + family. DELISH!!!