Gluten-Free Vegetarian Lasagne
Elevate your comfort food game with this flavor-packed Gluten-Free Vegetarian Lasagne, a healthy twist on the classic Italian favorite! Perfect for those with gluten sensitivities or anyone seeking a hearty meatless meal, this recipe layers tender gluten-free lasagne sheets with a savory medley of sautéed vegetables, rich tomato sauce, and creamy ricotta mixed with fresh spinach. Topped with gooey mozzarella and tangy Parmesan, each bite is bursting with wholesome ingredients and vibrant flavors. Ready in just over an hour, this mouthwatering lasagne is ideal for family dinners or special occasions. Finish it with a sprinkle of fresh basil for a touch of elegance and serve warm for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagne sheets
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 medium Bell peppers (red, yellow, or a mix), diced
- 1 large Zucchini, diced
- 2 cups Mushrooms, sliced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 2 cups Fresh spinach, chopped
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the bell peppers, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat.
In a mixing bowl, combine the ricotta cheese, egg, and chopped spinach. Mix until well combined.
Spread a thin layer of the tomato-vegetable sauce on the bottom of the prepared baking dish.
Place a layer of gluten-free lasagne sheets over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a layer of sauce. Repeat the layering process, finishing with a layer of sauce and the remaining mozzarella and Parmesan on top.
Cover the dish with aluminum foil (be sure the foil doesn't touch the cheese) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne rest for 10-15 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5273 mg | 229% | |
| Total Carbohydrate | 371.2 g | 135% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 65.6 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4291 mg | 330% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5928 mg | 126% | |
*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.
