Gluten-Free Vegetarian Lasagna
If you’re searching for a comforting and delicious dish that brings the family together, look no further than this Gluten-Free Vegetarian Lasagna. This hearty meal combines layers of garden-fresh vegetables with creamy cheeses, creating a wholesome experience that even the pickiest eaters will adore. Perfect for weeknight dinners or special gatherings, it’s quick to prepare and makes for fantastic leftovers. Each bite is bursting with flavor, ensuring that everyone will be asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves about 8 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound zucchini (trimmed and sliced thin lengthwise)
- 9 ounces fresh spinach (chopped)
- 24 ounces ricotta cheese
- 3 ounces Parmesan cheese (rennet-free)
- 1 egg (beaten)
- 2 teaspoons minced garlic
- 24 ounces marinara sauce
- 12 ounces part-skim mozzarella cheese
- 12 ounces gluten-free lasagna noodles (cooked according to package directions)
- Fresh herbs: basil and parsley
Instructions
- Preheat your oven to 350 degrees F.
- In a skillet, sauté zucchini strips over medium heat until tender, about 8-10 minutes.
- Remove zucchini and wilt spinach in the same skillet. Squeeze out excess moisture.
- In a bowl, mix ricotta, Parmesan, beaten egg, garlic, fresh herbs, salt, pepper, and cooked spinach.
- In a greased casserole dish, layer marinara sauce, gluten-free noodles, zucchini strips, half of the ricotta mixture, and mozzarella cheese. Repeat layers ending with noodles topped with marinara and mozzarella.
- Bake for about 30 minutes until bubbly; let cool for 15 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
Find it online: https://isabellacooks.com/gluten-free-vegetarian-lasagna/