Gluten-Free Classic Veggie Lasagna

Indulge in the hearty, wholesome goodness of Gluten-Free Classic Veggie Lasagna, a delightful twist on a family favorite that’s perfect for those with gluten sensitivities. This comforting recipe layers tender gluten-free lasagna noodles with a vibrant medley of sautéed vegetables, including zucchini, mushrooms, and spinach, all nestled in rich marinara sauce and creamy ricotta. Topped with gooey mozzarella and a sprinkle of fresh basil, each bite bursts with Italian-inspired flavors. Easy to prepare and ready in just over an hour, this dish is a satisfying dinner option for busy weeknights or special gatherings. Serve it with a crisp green salad and garlic bread for a complete, crowd-pleasing meal that’s gluten-free and bursting with freshness.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 9 sheets Gluten-free lasagna noodles
• 3 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 Garlic cloves, minced
• 1 large Red bell pepper, diced
• 1 medium Zucchini, sliced
• 4 cups Spinach, fresh
• 8 ounces Mushrooms, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 1 large Egg, beaten
• 3 cups Marinara sauce
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cook gluten-free lasagna noodles according to package instructions, then drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is soft.

Step 4

Add the diced red bell pepper, sliced zucchini, and mushrooms to the skillet. Sauté until the vegetables are tender, about 7 minutes.

Step 5

Stir in the fresh spinach, and cook until wilted. Season the vegetable mixture with salt and black pepper. Remove from heat.

Step 6

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and beaten egg. Mix until smooth.

Step 7

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Step 8

Place three cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and then 1 cup of shredded mozzarella cheese.

Step 9

Repeat the layers with another cup of marinara sauce, three noodles, remaining ricotta mixture, remaining vegetables, and another cup of mozzarella cheese.

Step 10

Top with the last three noodles, spread remaining marinara sauce over the noodles, and sprinkle the top with the remaining mozzarella cheese and chopped fresh basil.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake an additional 20 minutes, or until the cheese is bubbly and golden brown.

Step 13

Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3330.2g)

Amount per serving	% Daily Value*
Calories	4120.5

Total Fat 164.9g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 5.4g
Cholesterol 551.8mg	0%
Sodium 7679.1mg	0%
Total Carbohydrate 504.4g	0%
Dietary Fiber 49.9g	0%
Total Sugars 51.7g
Protein 178.5g	0%

Vitamin D 62.7IU	0%
Calcium 3950.5mg	0%
Iron 27.6mg	0%
Potassium 6758.6mg	0%

*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.

Source of Calories

Fat: 35.2%

Protein: 16.9%

Carbs: 47.9%