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Gluten Free Veggie Lasagna

Irresistible Gluten Free Veggie Lasagna for Cozy Nights

This Gluten Free Veggie Lasagna is a comforting, one-dish wonder that's perfect for cozy nights or quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Veggies
  • 2 medium Zucchini Trim and slice thin for even cooking.
  • 4 cups Fresh spinach Use fresh or thawed frozen (squeeze out excess moisture).
Cheese Mixture
  • 15 oz Ricotta cheese Consider full-fat, part-skim, or vegan options.
  • 1 cup Parmesan cheese Ensure it's rennet-free for vegetarian diets.
  • 1 large Egg Acts as a binder; omit for vegan version.
Flavor
  • 3 cloves Minced garlic Fresh is preferred.
  • 1 tbsp Fresh basil
  • 1 tbsp Fresh parsley
  • 1 tsp Crushed red pepper Adjust according to taste.
Layering
  • 3 cups Marinara sauce Opt for sugar-free for a healthier dish.
  • 2 cups Part-skim mozzarella cheese Using fresh will give the top layer a perfect finish.
  • 9 sheets Gluten-free lasagna noodles Use no-boil varieties.

Equipment

  • large skillet
  • mixing bowl
  • Casserole Dish
  • Cooking spray

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat olive oil and sauté the zucchini for about 8-10 minutes until tender and caramelized.
  3. Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove excess moisture.
  4. In a mixing bowl, combine ricotta, Parmesan, and egg with garlic, basil, parsley, and crushed red pepper. Fold in cooked spinach.
  5. Spray a casserole dish with cooking spray and pour half a cup of marinara sauce at the bottom.
  6. Layer gluten-free lasagna noodles, sautéed zucchini, half of the cheese mixture, and mozzarella cheese, followed by marinara sauce. Repeat the layers and finish with noodles and sauce on top.
  7. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly and golden.
  8. Let cool for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

You can prepare the lasagna a day in advance and store it uncooked in the fridge until ready to bake.

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