Description
This Gluten-Free Vegetarian Lasagna is a delicious and hearty dish that layers tender zucchini, fresh spinach, rich ricotta and parmesan cheeses, and gluten-free lasagna noodles with savory marinara sauce. Perfect for those seeking a wholesome, meat-free meal without compromising on flavor, this recipe is baked to bubbly perfection and serves 12.
Ingredients
Vegetables
- 1 pound zucchini, trimmed and sliced thin lengthwise
- 9 ounces fresh spinach, chopped
- 2 teaspoons minced garlic
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Cheeses & Dairy
- 24 ounces ricotta cheese
- 3 ounces parmesan (rennet free, vegetarian)
- 1 egg, beaten
- 12 ounces part-skim mozzarella cheese
Other Ingredients
- 1/2 teaspoon crushed red pepper
- 24 ounces marinara sauce
- 12 ounces gluten-free lasagna noodles, cooked according to package directions
- Salt and pepper, to taste
- Cooking spray or oil for sautéing
Instructions
- Cook the zucchini: Heat a skillet to medium heat and spray with cooking oil. Season zucchini slices with salt and pepper. Cook for 8 to 10 minutes until tender depending on thickness. Remove and set aside.
- Cook the spinach: Spray the skillet again and add the chopped spinach. Cook just until wilted. Transfer spinach to a plate lined with a clean towel and squeeze out any excess moisture.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the lasagna.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, parmesan, beaten egg, minced garlic, chopped basil, chopped parsley, crushed red pepper, and the cooked spinach. Stir well and season with salt and pepper to taste.
- Assemble the lasagna base: Coat a 13 x 9-inch casserole dish with cooking spray. Spread 1/2 cup of marinara sauce evenly over the bottom.
- Layer the lasagna: Add a layer of cooked gluten-free lasagna noodles over the sauce, followed by a layer of sautéed zucchini, half of the ricotta mixture, and a layer of mozzarella cheese.
- Add middle layers: Spread 1/3 of the remaining marinara sauce over the mozzarella, then repeat the layers (noodles, zucchini, ricotta mixture, mozzarella).
- Top the lasagna: Finish with a final layer of noodles, the remaining marinara sauce, and sprinkle the remaining mozzarella cheese over the top.
- Bake the lasagna: Place the assembled lasagna in the preheated oven and bake for 30 minutes until bubbly and golden on top.
- Cool before serving: Remove from oven and allow to cool for 15 minutes to set before slicing and serving.
Notes
- For best texture, slice zucchini thinly to ensure it cooks evenly.
- Be sure to squeeze excess moisture from spinach to prevent watery lasagna.
- Using gluten-free noodles cooked al dente avoids mushiness in the final dish.
- Allowing the lasagna to cool before serving helps it slice neatly.
- Feel free to add more fresh herbs like oregano or thyme for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
