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Easy Vegetable Lasagna Recipe

You won't believe how quickly this Easy Vegetable Lasagna Recipe comes together! Packed with veggies, this easy vegetarian lasagna recipe is a staple recipe your family will beg you to make time and again! Gluten Free.
Course Main Course
Cuisine Italian
Keyword cheesy
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 317kcal
Author Wendy Polisi

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
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 teaspoon crushed red pepper
  • 24 ounces marinara
  • 12 ounces part-skim mozzarella
  • 12 ounces gluten free lasagna noodles 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 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 1/2 cup of the  Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 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

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.  Marinara should be 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 any extra moisture.  Use the prepared zucchini ribbons in place of the lasagna.
 

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 364mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2690IU | Vitamin C: 14.7mg | Calcium: 456mg | Iron: 1.2mg