Vegetable Lasagna


vegetable lasagna on plate

A friend of mine who has been gluten-free for less than a year recently told me she made a terrific lasagna.  It motivated me to make one myself.  I think this is only the second time I have made gluten-free lasagna.  The first time was a couple of years ago and it was a traditional lasagna.  It was good, but lasagna is a lot of work, and I just never did it again.  This time I decided to try a vegetable lasagna.  I looked at different recipes and chose the parts I liked.

You could vary the vegetables and shred or chop as you wish.  For example, if you have kids who aren’t fans of zucchini you might want to shred it rather than chop it.

This lasagna was delicious!  I served it as a meatless main dish.  It was actually a busy evening when we had an early dinner and I didn’t serve anything else with it.  The kids all wanted seconds and were filled up and happy.  I hope you enjoy it too.

Go straight to the printable recipe.

Prepare the vegetables.

vegetable lasagna veggies
Spread 3/4 c. of the pasta sauce over the bottom of a 9 x 13 inch baking dish.  Place four lasagna noodles on top of the sauce.

vegetable lasagna assembly 1
Put half the vegetables on the noodles.

vegetable lasagna assembly 2
Dot with half the ricotta cheese mixture.

vegetable lasagna assembly 3
Spread half the remaining pasta sauce over top and sprinkle with 1 cup mozzarella cheese.

vegetable lasagna assembly 4
Repeat layers: noodles, vegetables, ricotta cheese, sauce, mozzarella cheese.  Add the additional 1/4 c. Parmesan cheese on top.

vegetable lasagna assembly 5
Bake at 350 degrees 35 – 45 minutes until hot and bubbly.  Let rest 10 – 15 minutes before serving.

vegetable lasagna baked

5.0 from 1 reviews

Vegetable Lasagna
Recipe type: Main Dish
 
Ingredients
  • 1 package gluten-free lasagna noodles (I used Tinkyada)
  • 3 large carrots, shredded (about 2 c.)
  • 3 small zucchini, chopped (about 2 c.)
  • 1 small onion, chopped (about ¾ c.)
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (I used baby bellas)
  • olive oil
  • ½ teaspoon salt
  • 16 ounces ricotta cheese
  • ¼ cup Parmesan cheese
  • 1 Tablespoon dried Parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 8 ounces shredded mozzarella (about 2 c.)
  • ¼ cup Parmesan cheese
  • 1 jar (24 oz.) pasta sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook the noodles according to package instructions, but undercook them a little bit. Drain and rinse the noodles in cold water. Set aside.
  3. Sauté the mushrooms in a large skillet with a little oil (2 Tb.). Remove them to a bowl,
  4. Add more oil if needed, and sauté the carrots, zucchini, onion, and garlic until just tender. Add the mushrooms to the veggies, sprinkle with the salt, and gently mix.
  5. In a separate bowl, combine the ricotta cheese, ¼ cup Parmesan cheese, parsley, oregano, and basil.
  6. Spread ¾ cup of the pasta sauce over the bottom of a 9 x 13 inch baking dish. Place four lasagna noodles on top of the sauce.
  7. Put half the vegetables on the noodles.
  8. Dot with half the ricotta cheese mixture.
  9. Spread half the remaining pasta sauce over top and sprinkle with 1 cup mozzarella cheese.
  10. Repeat layers: noodles, vegetables, ricotta cheese, sauce, mozzarella cheese. Add the additional ¼ cup Parmesan cheese on top.
  11. Bake at 350 degrees 35 – 45 minutes until hot and bubbly. Let rest 10 – 15 minutes before serving.

This recipe is linked to Tempt My Tummy Tuesdays, Slightly Indulgent Tuesdays, and Tasty Tuesday.




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Comments

  1. SnoWhite {Finding Joy in My Kitchen} says:

    okay… you have successfully made my tummy growl! This looks amazing!

  2. Lisa@BlessedwithGrace says:

    Linda you lasagna recipe looks wonderful!! I told my sister in law about your blog. She has decided to try a gluten free diet and it seems to be agreeing with her. I know your recipes will be helpful to her.

  3. Brenda says:

    This looks so healthy with all of these vegetables.

  4. adventuresofaglutenfreemom.com says:

    You know, I have never had Vegetable Lasagna?? I must try this for sure, although I will probably use Cottage Cheese because I am not a big fan of Ricotta. Thanks for sharing Linda!

    Wonder if this would make a good Quiche filling too? :-)

  5. This looks amazing! I'm on a dairy free diet, and I wonder if I could find enough faux cheese to mimic this. I did make a dairy free sort of lasagna that was good. But really, it's all about the cheese isn't it!

    ~Amber @ The Mom Road

  6. JessieLeigh says:

    We are not a gluten-free family, but this lasagna looks divine! I love a good veggie lasagna… your pic makes me want to make some RIGHT NOW! :)

  7. Crazy Daisy says:

    This looks sooo good! I think you could even maybe leave out the noodles! You should come link to Tuesday Tastes! I would love to have you!

    http://www.crazyjayzplace.blogspot.com

    Happy Day,
    Jasey @ Crazy Daisy

  8. Micah - Coffee machine says:

    Lasagna has always been loved by many and this is one way of serving lasagna…healthy! I can't wait to try making one for my family!

  9. The weather is just turning colder it's late Autumn here.
    Perfect for dinner!

    Elaine

  10. Ashley says:

    Just saved this recipe to my Evernote collection! :) Thanks for sharing!

  11. Chelsey says:

    I haven't had lasagna for probably almost a year! This looks so amazing. And with all that cheesy goodness, who needs meat anyways?

  12. Heading to the grocery store to make this for 25 vegetarians. Should I triple the recipe????

    • Also, can I freeze this for a party in 3 days?

      • Did you try freezing this? I was wondering the same thing. Just curious how it turned if frozen.

    • Yes, a triple recipe would probably be enough. I actually haven’t made it in a long time since I’m dairy free now.

      I have never tried freezing it so I can’t say how that would work, but I would be concerned about the zucchini becoming watery after being frozen.

  13. The original recipe I have says see note after 1 jar pasta sauce, but I can’t find a the note. I assume it relates to what brands are gluten-free and tasty — any recommendations?

  14. A friend of ours made this for a church potluck today and our family loved it! Haven’t had a good lasagna in years until now!

  15. Enjoyed making this recipe over the weekend. Since I don’t eat cow’s milk cheese, I replaced all the cheese with two 4 oz packages of organic goat cheese. Also added 1 small bunch of fresh spinach to the sautéd veggies. Delicious!

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