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Gluten-Free Vegetarian Zucchini and Spinach Lasagna Recipe

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★★★★★

4.7 from 50 reviews

A delicious gluten-free vegetarian lasagna made with thinly sliced zucchini, fresh spinach, ricotta and parmesan cheeses, and layered with gluten-free noodles and marinara sauce, baked to perfection for a hearty and satisfying meal.

Ingredients

Scale

Vegetables

  • 1 pound zucchini, trimmed and sliced thin lengthwise
  • 9 ounces fresh spinach, chopped

Cheeses & Dairy

  • 24 ounces ricotta cheese
  • 3 ounces parmesan (rennet free, vegetarian)
  • 12 ounces part-skim mozzarella cheese
  • 1 egg, beaten

Herbs & Seasonings

  • 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
  • Cooking spray or oil for sautéing and greasing dish

Instructions

  1. Cook the zucchini: Heat a skillet over medium heat and spray with oil. Season the sliced zucchini with salt and pepper. Cook for 8 to 10 minutes, adjusting cooking time based on thickness. Remove from heat and set aside.
  2. Sauté the spinach: Spray the skillet again and add the chopped spinach. Cook until spinach wilts completely. Transfer spinach to a plate lined with a clean towel and squeeze out excess moisture to prevent sogginess.
  3. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the lasagna later.
  4. Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, parmesan, beaten egg, minced garlic, fresh basil, fresh parsley, and crushed red pepper. Stir in the cooked spinach and season with salt and pepper to taste.
  5. 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.
  6. Add layers: Place a layer of cooked gluten-free noodles over the marinara, followed by a layer of the cooked zucchini. Spread half of the ricotta and spinach mixture over the zucchini, then sprinkle with mozzarella cheese.
  7. Repeat layering: Spread 1/3 of the remaining marinara sauce over the cheese layer. Repeat the layers: noodles, zucchini, remaining ricotta mixture, and mozzarella cheese.
  8. Top layers and bake: Finish with a final layer of noodles, remaining marinara sauce, and the rest of the mozzarella cheese. Cover the dish with foil and bake for 30 minutes. Remove the foil during the last 10 minutes to brown the cheese slightly.
  9. Cool and serve: Allow the lasagna to cool for 15 minutes before slicing to ensure it sets properly and serves cleanly.

Notes

  • Make sure to squeeze out excess moisture from cooked spinach to prevent a watery lasagna.
  • Slicing zucchini thinly helps it cook evenly and fit well in the layers.
  • Using gluten-free noodles allows this recipe to be suitable for those avoiding gluten.
  • Allowing the lasagna to cool before serving improves texture and makes slicing easier.
  • For a spicier kick, increase the crushed red pepper amount according to taste.

Keywords: Gluten-Free Lasagna, Vegetarian Lasagna, Zucchini Lasagna, Healthy Italian Recipe, Gluten-Free Dinner

Find it online: https://tastewithamy.com/gluten-free-vegetarian-zucchini-and-spinach-lasagna-recipe/