Dinner

Gluten-Free Vegetarian Lasagna Recipe

ByHugo Harnd December 25, 2025December 25, 2025

Introduction

This gluten-free vegetarian lasagna is a delicious and healthy twist on a classic comfort dish. Loaded with fresh vegetables, creamy cheeses, and flavorful herbs, it’s perfect for anyone looking to enjoy a hearty meal without gluten or meat.

A square slice of lasagna sits on a white plate on a white marbled surface. It has five visible layers: the top layer is golden brown melted cheese with some fresh green herbs sprinkled on top; below that is a creamy white ricotta cheese layer mixed with green spinach leaves; the middle layer is a thick, rich red tomato sauce with bits of herbs; underneath is another creamy white cheese and spinach mix; and the bottom layer shows another bed of the tomato sauce. The edges of the pasta sheets are slightly browned and the lasagna looks moist and soft. In the blurred background, there is a white bowl with a colorful salad full of greens, reds, and purples. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound zucchini (trimmed and sliced thin lengthwise)
9 ounces fresh spinach (chopped)
24 ounces ricotta cheese
3 ounces parmesan (rennet free, vegetarian)
1 egg (beaten)
2 teaspoons minced garlic
1/4 cup fresh basil
1/4 cup fresh parsley
1/2 teaspoon crushed red pepper
24 ounces marinara sauce
12 ounces part-skim mozzarella
12 ounces gluten-free lasagna noodles (cooked according to package directions)

Instructions

Step 1: Heat a skillet over medium heat and spray with oil. Season zucchini strips with salt and pepper, then cook for 8 to 10 minutes until tender. Remove from heat and set aside.
Step 2: Spray the pan again and add the chopped spinach. Cook until wilted, then transfer to a plate lined with a clean towel and squeeze out excess moisture.
Step 3: Preheat your oven to 350 degrees Fahrenheit.
Step 4: In a medium bowl, combine ricotta cheese, parmesan, beaten egg, minced garlic, fresh basil, parsley, and crushed red pepper. Stir in the cooked spinach and season with salt and pepper to taste.
Step 5: Lightly coat a 13 x 9-inch casserole dish with cooking spray and spread 1/2 cup of marinara sauce evenly over the bottom.
Step 6: Layer noodles over the sauce, followed by a layer of zucchini, half of the ricotta mixture, and a portion of mozzarella cheese.
Step 7: Spread one-third of the remaining marinara sauce over the layers and repeat the layering: noodles, zucchini, ricotta mixture, and mozzarella.
Step 8: Finish with a final layer of noodles, the remaining marinara sauce, and the leftover mozzarella cheese. Bake for 30 minutes, then let it cool for 15 minutes before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or roasted red peppers between layers.
You can substitute kale for spinach if preferred; just be sure to cook and drain well.
Use fresh mozzarella for a creamier texture, but reduce the quantity slightly as it melts more.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350-degree oven until heated through. This dish can also be frozen; thaw overnight in the refrigerator before reheating.

How to Serve

A square piece of lasagna is shown on a white plate with circular ridges. The lasagna has five visible layers: the top layer is golden-brown melted cheese with some green herbs sprinkled over it, under this is a light creamy layer with green spinach visible, followed by a red tomato sauce layer, then another creamy white layer with spinach, and at the bottom a pale yellow pasta layer. Around the plate are small pieces of chopped fresh green herbs. In the background, a white bowl with a colorful salad is partly visible, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna vegan?

Yes, you can replace the ricotta and mozzarella with plant-based cheese alternatives and omit the egg. Nutritional yeast can add a cheesy flavor to the filling.

Do I need to cook the gluten-free noodles before assembling?

Yes, cook the gluten-free noodles according to the package instructions to ensure they soften properly during baking and avoid a chewy texture.

Hugo Harnd