Gluten-Free Classic Veggie Lasagna
Indulge in the hearty, wholesome goodness of this **Gluten-Free Classic Veggie Lasagna**—a perfect dish for health-conscious pasta lovers and vegetarians alike! Packed with layers of tender gluten-free noodles, vibrant sautéed vegetables like zucchini, spinach, and mushrooms, and a rich blend of creamy ricotta, gooey mozzarella, and tangy Parmesan cheeses, this lasagna is bursting with flavor in every bite. A robust marinara sauce ties everything together, while fresh basil adds a delightful aromatic finish. With just the right balance of cheesy decadence and nutrient-rich veggies, this gluten-free masterpiece is easy to prepare, oven-baked to perfection, and makes for a comforting, crowd-pleasing meal that serves six. Whether you're hosting a dinner party or craving a satisfying comfort food, this lasagna hits all the marks. **Perfect for gluten-free, vegetarian, and family-friendly menus!**
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Recipe Information
Ingredients
- 9 sheets Gluten-free lasagna noodles
- 3 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, sliced
- 4 cups Spinach, fresh
- 8 ounces Mushrooms, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg, beaten
- 3 cups Marinara sauce
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook gluten-free lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is soft.
Add the diced red bell pepper, sliced zucchini, and mushrooms to the skillet. Sauté until the vegetables are tender, about 7 minutes.
Stir in the fresh spinach, and cook until wilted. Season the vegetable mixture with salt and black pepper. Remove from heat.
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and beaten egg. Mix until smooth.
Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Place three cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and then 1 cup of shredded mozzarella cheese.
Repeat the layers with another cup of marinara sauce, three noodles, remaining ricotta mixture, remaining vegetables, and another cup of mozzarella cheese.
Top with the last three noodles, spread remaining marinara sauce over the noodles, and sprinkle the top with the remaining mozzarella cheese and chopped fresh basil.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7679 mg | 334% | |
| Total Carbohydrate | 504.4 g | 183% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 51.7 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3950 mg | 304% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6759 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
