Mushroom Lasagna Gluten Free and Pasta Free
Discover a guilt-free twist on a timeless classic with this Mushroom Lasagna that's both gluten-free and pasta-free, perfect for low-carb or gluten-sensitive diets. Thinly sliced zucchini acts as the savory, nutrient-packed base, layered with tender sautéed Portobello mushrooms, creamy ricotta-spinach filling, and a rich gluten-free marinara sauce. Topped with melty mozzarella and Parmesan, this lasagna is baked to bubbly perfection, delivering indulgent flavors without traditional noodles. Easy to prepare and packed with wholesome ingredients, it's a comforting, veggie-forward dinner that's ideal for family gatherings or meal prep.
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 medium-sized Yellow onion
- 4 cups Spinach (fresh)
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 large Egg
- 2 cups Marinara sauce (gluten-free)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Prepare the zucchini: Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Lay the slices on paper towels, sprinkle with a pinch of salt, and let sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.
Prepare the mushrooms: Remove the stems from the portobello mushroom caps and slice them into thin strips. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and finely chopped onion, and sauté until translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-6 minutes. Remove from heat and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine ricotta cheese, the cooked spinach, 1 cup of mozzarella cheese, Parmesan cheese, the egg, and Italian seasoning. Mix well and season with 1/2 teaspoon of salt and black pepper.
In a 9x13 baking dish, spread 1/2 cup of marinara sauce evenly over the bottom.
Layer the lasagna: Start with a layer of zucchini slices, followed by half of the mushroom mixture, and a layer of the ricotta-spinach mixture. Repeat the layers, ending with another layer of zucchini slices on top.
Spread the remaining marinara sauce over the top layer of zucchini, then sprinkle the remaining mozzarella cheese evenly over the dish.
Cover the baking dish with aluminum foil (make sure it doesn’t touch the cheese), and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 13633 mg | 593% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 84.6 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 4350 mg | 335% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6533 mg | 139% | |
*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.
