Gluten-Free Vegetarian Lasagna

Dish Info

Ingredients

12

Minutes

80

Ingredients

– 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

Step 1

Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. 

Step 2

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.

Step 3

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.

Step 4

Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the  Marinara on the bottom.

Step 5

Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.

Step 6

Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.

Step 7

Spread ⅓ of the remaining marinara and repeat the layers.

Step 8

End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

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