Gluten-Free Vegetarian Lasagna

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!

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Keyword cheesy

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 317kcal

Author Wendy Polisi

Equipment

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

US Customary - Metric

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.

Notes

Making Ahead and Freezing

You can make this 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.

Nutrition