Description
This Gluten-Free Vegetarian Lasagna is a wholesome and delicious dish featuring layers of tender zucchini, fresh spinach, creamy ricotta, and rich mozzarella cheese, all held together with gluten-free noodles and a flavorful marinara sauce. Perfect for those seeking a hearty, plant-forward meal without gluten, this recipe combines classic Italian flavors with fresh ingredients for a comforting yet healthy dinner option.
Ingredients
Scale
Vegetables
- 1 pound zucchini (trimmed and sliced thin lengthwise)
- 9 ounces fresh spinach (chopped)
Cheeses and Dairy
- 24 ounces ricotta cheese
- 3 ounces Parmesan (rennet free, vegetarian)
- 12 ounces part-skim mozzarella cheese
- 1 egg (beaten)
Herbs and Spices
- 2 teaspoons minced garlic
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 teaspoon crushed red pepper
- Salt and pepper (to taste)
Other Ingredients
- 24 ounces marinara sauce
- 12 ounces gluten-free lasagna noodles (cooked according to package directions)
- Oil spray (for cooking)
Instructions
- Cook the Zucchini: Heat a skillet over medium heat and spray with oil. Season the zucchini strips with salt and pepper. Cook for 8 to 10 minutes, or until tender but not overly soft. Remove from heat and set aside.
- Sauté the Spinach: Spray the skillet again with oil and add the chopped spinach. Cook until the spinach wilts completely, then transfer it onto a plate lined with a clean towel. Squeeze out any excess moisture to prevent watery lasagna layers.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, Parmesan, beaten egg, minced garlic, fresh basil, fresh parsley, and crushed red pepper. Stir in the cooked spinach and season the mixture with salt and pepper to your preference.
- Assemble the Lasagna – First Layer: Coat a 13 x 9-inch casserole dish with cooking spray. Spread 1/2 cup of marinara sauce evenly on the bottom of the dish.
- Layer Ingredients: Add a layer of gluten-free lasagna noodles over the sauce, followed by a layer of cooked zucchini strips, half of the ricotta-spinach mixture, and a generous layer of mozzarella cheese.
- Repeat Layers: Spread one-third of the remaining marinara sauce over the previous layer. Then repeat layering noodles, zucchini, ricotta mixture, and mozzarella cheese again.
- Final Layer and Baking: Finish with a top layer of noodles covered with the remaining marinara sauce and the remaining mozzarella cheese. Cover the dish with foil and bake for 30 minutes. After baking, allow the lasagna to cool for 15 minutes before serving for better slicing and flavor melding.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze well to remove excess moisture.
- Make sure to slice the zucchini thinly to ensure it cooks evenly during sautéing and baking.
- If you prefer a spicier lasagna, increase the crushed red pepper or add chili flakes in the marinara sauce.
- To make this dish vegan, substitute the cheeses and egg with appropriate plant-based alternatives.
- Letting the lasagna rest after baking will help it set and make serving easier.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Gluten-Free Lasagna, Vegetarian Lasagna, Zucchini Lasagna, Italian Vegetarian Recipe, Healthy Lasagna, Gluten-Free Dinner
