Gluten-Free Vegetable Lasagne
Indulge in the comforting layers of a hearty Gluten-Free Vegetable Lasagne, packed with vibrant, nutrient-rich vegetables and creamy cheeses for a dish that’s as satisfying as it is wholesome. Perfect for gluten-free enthusiasts, this recipe swaps traditional pasta for gluten-free lasagne sheets, layered with sautéed zucchini, eggplant, bell peppers, and spinach. A blend of ricotta, mozzarella, and Parmesan cheeses adds indulgent creaminess, while a robust marinara sauce ties everything together with classic Italian flavors. Baked until bubbly and golden, this lasagne is perfect for family dinners or meal prepping. Serve warm, garnished with fresh basil for a crowd-pleasing comfort food that’s both gluten-free and delicious.
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Recipe Information
Ingredients
- 10 sheets Gluten-free lasagne sheets
- 2 medium, sliced into thin rounds Zucchini
- 1 large, sliced into thin rounds Eggplant
- 1 large, diced Red bell pepper
- 1 large, diced Yellow bell pepper
- 4 cups, fresh Spinach
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 3 cups Jar of gluten-free marinara sauce
- 2 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup, chopped Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the zucchini, eggplant, red bell pepper, and yellow bell pepper to the skillet. Season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until the vegetables begin to soften.
Add the fresh spinach and cook for an additional 2 minutes, or until wilted. Remove the skillet from heat and set aside.
In a medium-sized bowl, combine the ricotta cheese and half of the chopped basil. Mix well.
Ladle a thin layer of gluten-free marinara sauce into the bottom of a 9x13-inch baking dish to prevent sticking.
Place a layer of gluten-free lasagne sheets on top of the sauce.
Spread 1/3 of the ricotta mixture evenly over the lasagne sheets.
Layer 1/3 of the sautéed vegetables on top of the ricotta mixture.
Sprinkle 1/3 of the shredded mozzarella and a light sprinkle of Parmesan cheese over the vegetables.
Repeat the layering process (sauce, lasagne sheets, ricotta, vegetables, cheese) two more times, finishing with a layer of marinara sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheese evenly on the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagne from the oven and let it rest for 10 minutes before serving.
Garnish with the remaining chopped basil before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 10413 mg | 453% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 61.8 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4812 mg | 370% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4549 mg | 97% | |
*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.
