about the recipe

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!


– 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.