Gluten-Free Vegetarian Lasagna
If you’re craving a heartwarming and satisfying meal, this Gluten-Free Vegetarian Lasagna is the perfect choice! Packed with layers of fresh zucchini, vibrant spinach, and creamy cheeses, it offers a rich flavor profile that will delight the entire family. This dish is not only simple to prepare but also versatile enough to accommodate your favorite veggies or what you have on hand. Whether you’re hosting a dinner party or enjoying a cozy weeknight meal, this lasagna is sure to impress. Plus, it’s make-ahead friendly, allowing you to enjoy delicious leftovers throughout the week!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound zucchini
- 9 ounces fresh spinach
- 24 ounces ricotta cheese
- 3 ounces Parmesan cheese (rennet-free)
- 12 ounces part-skim mozzarella cheese
- 24 ounces marinara sauce
- 12 ounces gluten-free lasagna noodles
Instructions
- Preheat your oven to 350°F.
- Sauté the zucchini in a skillet for 8-10 minutes until tender, then set aside.
- In the same skillet, wilt the spinach until cooked through and drain excess moisture.
- In a bowl, mix ricotta cheese, Parmesan cheese, beaten egg, minced garlic, basil, parsley, and crushed red pepper.
- In a greased casserole dish, layer marinara sauce, gluten-free noodles, zucchini slices, half of the ricotta mixture, and mozzarella. Repeat layers ending with noodles topped by marinara and remaining mozzarella.
- Bake for 30 minutes until bubbly and golden brown. Let cool for 15 minutes before serving.
Nutrition
- Serving Size: 1/8 of recipe (approximately 260g)
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Find it online: https://kitchenmealplan.com/gluten-free-vegetarian-lasagna/