Gluten Free Veggie Lasagna
Indulge guilt-free with this Gluten-Free Veggie Lasagna, a hearty and wholesome twist on a classic Italian favorite. Packed with layers of sautéed zucchini, eggplant, mushrooms, and fresh spinach, this lasagna features gluten-free noodles and a creamy ricotta mixture balanced perfectly with marinara sauce and a trio of cheeses—mozzarella, Parmesan, and ricotta—for irresistible flavor. Easy to make in under 90 minutes, this dish is perfect for weeknight dinners or special gatherings, offering a comforting and vegetarian-friendly entrée that doesn’t skimp on taste or texture. With its gluten-free focus, rich vegetable medley, and cheesy goodness, this recipe is a must-try for anyone craving a healthier take on the traditional lasagna.
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 2 medium Zucchini
- 1 medium Eggplant
- 2 cups Mushrooms
- 4 cups Spinach
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 4 cups Marinara sauce
- 1 large Egg
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
Slice the zucchini and eggplant lengthwise into 1/4-inch thick strips. Dice the mushrooms and mince the garlic. Set all the vegetables aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the mushrooms, zucchini, and eggplant and sauté for 5-7 minutes until tender. Season with salt and black pepper. Remove from heat and let cool slightly.
In a large bowl, mix the ricotta cheese, egg, and 1/4 cup of Parmesan cheese until well combined. Set the cheese mixture aside.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Layer 4 sheets of gluten-free lasagna noodles on top of the sauce.
Spread 1/3 of the ricotta cheese mixture over the noodles, then add a layer of sautéed vegetables, followed by 1 cup of spinach. Sprinkle with 1/2 cup of mozzarella cheese.
Repeat the layering process (marinara sauce, noodles, ricotta mixture, vegetables, spinach, and mozzarella) two more times, finishing with a top layer of marinara sauce and the remaining mozzarella and Parmesan cheese.
Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your gluten-free veggie lasagna!
Nutrition Facts
Calories |
5125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 10960 mg | 477% | |
| Total Carbohydrate | 674.5 g | 245% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 85.0 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4242 mg | 326% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5146 mg | 109% | |
*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.
