Description
Discover the ultimate comfort food with this Gluten-Free Vegetarian Lasagna recipe that’s bursting with flavors and wholesome ingredients. Perfect for family gatherings or weeknight dinners, this dish layers fresh garden vegetables, creamy ricotta, and gooey mozzarella between gluten-free noodles. Not only is it easy to prepare, but it’s also a healthy choice packed with nutrients. With just a few simple steps, you can create a meal that will have everyone coming back for seconds! Enjoy this delicious vegetarian twist on a classic Italian favorite and make it your go-to recipe for any occasion.
Ingredients
Scale
- 1 pound zucchini (sliced thin)
- 9 ounces fresh spinach (chopped)
- 24 ounces ricotta cheese
- 3 ounces parmesan cheese (vegetarian)
- 12 ounces part-skim mozzarella
- 24 ounces marinara sauce
- 12 ounces gluten-free lasagna noodles
Instructions
- Preheat oven to 350°F (175°C).
- Sauté zucchini in a skillet until tender; set aside.
- Cook spinach until wilted; squeeze out excess moisture.
- Mix ricotta, parmesan, egg, garlic, herbs, spinach, salt, and pepper in a bowl.
- In a greased casserole dish, layer marinara sauce, noodles, zucchini, ricotta mixture, and mozzarella repeatedly until all ingredients are used.
- Finish with noodles topped with marinara and remaining mozzarella.
- Bake for 30 minutes; let cool for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg