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–+ servings
Gluten Free Veggie Lasagna

Irresistible Gluten-Free Veggie Lasagna for Cozy Nights

This Gluten Free Veggie Lasagna is a hearty, savory dish perfect for cozy family dinners and accommodating dietary needs.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Trim and slice thinly lengthwise
  • 4 cups Fresh Spinach Substitute with thawed frozen spinach if needed
For the Cheese Mixture
  • 15 oz Ricotta Cheese Use part-skim or vegan ricotta for a dairy-free option
  • 1 cup Parmesan Cheese Ensure it's rennet-free
  • 1 large Egg Omit for vegan preparations
For the Flavors
  • 4 cloves Minced Garlic Fresh is best
  • 1 tbsp Fresh Basil Substitute with dried if fresh isn't available
  • 1 tbsp Fresh Parsley Substitute with dried if fresh isn't available
  • 1/2 tsp Crushed Red Pepper Adjust based on spice preference
For the Structure
  • 3 cups Marinara Sauce Homemade or store-bought
  • 3 cups Part-Skim Mozzarella Consider using fresh mozzarella for the top layer
  • 9 oz Gluten-Free Lasagna Noodles Can substitute with cooked zucchini ribbons

Equipment

  • Skillet
  • Mixing Bowl
  • casserole dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini, season with salt and pepper, and sauté for 8-10 minutes until tender.
  3. Add fresh spinach to the skillet and sauté for 2-3 minutes until wilted, then remove from heat and squeeze out excess moisture.
  4. In a mixing bowl, combine ricotta, Parmesan cheese, egg, minced garlic, basil, parsley, crushed red pepper, and spinach. Mix well.
  5. Coat a 13 x 9-inch casserole dish with cooking spray and spoon ½ cup marinara sauce on the bottom.
  6. Layer gluten-free noodles over the sauce, then add half of the zucchini, half of the ricotta mixture, and ⅓ of mozzarella. Repeat the layering process.
  7. Finish with one last layer of noodles, spread remaining marinara on top, and sprinkle with remaining mozzarella.
  8. Bake in the heated oven for 30 minutes until bubbly and golden.
  9. Allow to cool for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

For best results, sauté your vegetables thoroughly before layering to avoid sogginess. You can also make this recipe a day ahead of time and bake when ready.

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