Gluten-Free Vegetable Lasagne

Indulge in the hearty comfort of a **Gluten-Free Vegetable Lasagne**, a wholesome twist on a classic Italian favorite. This vibrant recipe layers tender gluten-free lasagne sheets with a medley of fresh zucchini, eggplant, bell peppers, and wilted spinach, all seasoned to perfection with garlic and Italian herbs. Creamy ricotta, gooey mozzarella, and tangy Parmesan add a luxurious, cheesy richness, while a robust gluten-free marinara sauce ties it all together. Baked until bubbly and golden, this dish is both gluten-free and vegetarian, offering a flavorful and satisfying meal for everyone at the table. Perfect for weeknight dinners or special gatherings, it’s as nutritious as it is delicious. Garnish with fresh basil for a fragrant, finishing touch!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 10 sheets Gluten-free lasagne sheets
• 2 medium, sliced into thin rounds Zucchini
• 1 large, sliced into thin rounds Eggplant
• 1 large, diced Red bell pepper
• 1 large, diced Yellow bell pepper
• 4 cups, fresh Spinach
• 2 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 1 cup Grated Parmesan cheese
• 3 cups Jar of gluten-free marinara sauce
• 2 tablespoons Olive oil
• 3 minced Garlic cloves
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.25 cup, chopped Fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the zucchini, eggplant, red bell pepper, and yellow bell pepper to the skillet. Season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until the vegetables begin to soften.

Step 4

Add the fresh spinach and cook for an additional 2 minutes, or until wilted. Remove the skillet from heat and set aside.

Step 5

In a medium-sized bowl, combine the ricotta cheese and half of the chopped basil. Mix well.

Step 6

Ladle a thin layer of gluten-free marinara sauce into the bottom of a 9x13-inch baking dish to prevent sticking.

Step 7

Place a layer of gluten-free lasagne sheets on top of the sauce.

Step 8

Spread 1/3 of the ricotta mixture evenly over the lasagne sheets.

Step 9

Layer 1/3 of the sautéed vegetables on top of the ricotta mixture.

Step 10

Sprinkle 1/3 of the shredded mozzarella and a light sprinkle of Parmesan cheese over the vegetables.

Step 11

Repeat the layering process (sauce, lasagne sheets, ricotta, vegetables, cheese) two more times, finishing with a layer of marinara sauce on top.

Step 12

Sprinkle the remaining mozzarella and Parmesan cheese evenly on the top layer.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 14

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 15

Remove the lasagne from the oven and let it rest for 10 minutes before serving.

Step 16

Garnish with the remaining chopped basil before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2836.3 grams (2836.3g)

Amount per serving	% Daily Value*
Calories	3469

Total Fat 163.40g	209%
Saturated Fat 83.40g	417%
Polyunsaturated Fat 3.60g
Cholesterol 542mg	181%
Sodium 10413mg	453%
Total Carbohydrate 335.40g	122%
Dietary Fiber 40.20g	144%
Total Sugars 61.80g
Protein 187.00g	374%

Vitamin D 0IU	0%
Calcium 4812mg	370%
Iron 13mg	71%
Potassium 4549mg	97%

*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: 41.3%

Protein: 21.0%

Carbs: 37.7%