Gluten-Free Vegetarian Lasagne

Savor the comforting layers of this **Gluten-Free Vegetarian Lasagne**, a wholesome twist on the classic Italian favorite. Perfect for those seeking a gluten-free dinner option, this dish features tender gluten-free lasagne sheets, a hearty medley of sautéed zucchini, bell peppers, and mushrooms, and a flavorful tomato sauce infused with Italian seasoning. Creamy ricotta, fresh spinach, and melted mozzarella bring rich, cheesy goodness to every bite, while a golden Parmesan topping adds the perfect finishing touch. Quick to prepare and baked to bubbling perfection, this recipe is ideal for family dinners, meal prep, or special occasions. Garnished with fresh basil, it’s a deliciously satisfying meal that’s both gluten-free and packed with vegetarian-friendly nutrition.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Gluten-free lasagne sheets
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 medium Bell peppers (red, yellow, or a mix), diced
• 1 large Zucchini, diced
• 2 cups Mushrooms, sliced
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 ounces Ricotta cheese
• 1 large Egg
• 2 cups Fresh spinach, chopped
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh basil leaves, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.

Step 3

Add the bell peppers, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Step 4

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat.

Step 5

In a mixing bowl, combine the ricotta cheese, egg, and chopped spinach. Mix until well combined.

Step 6

Spread a thin layer of the tomato-vegetable sauce on the bottom of the prepared baking dish.

Step 7

Place a layer of gluten-free lasagne sheets over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a layer of sauce. Repeat the layering process, finishing with a layer of sauce and the remaining mozzarella and Parmesan on top.

Step 8

Cover the dish with aluminum foil (be sure the foil doesn't touch the cheese) and bake in the preheated oven for 30 minutes.

Step 9

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

Step 10

Let the lasagne rest for 10-15 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.

Nutrition Facts

Serving size	3255 grams (3255.0g)

Amount per serving	% Daily Value*
Calories	3486

Total Fat 154.20g	198%
Saturated Fat 72.40g	362%
Polyunsaturated Fat 4.60g
Cholesterol 696mg	232%
Sodium 5273mg	229%
Total Carbohydrate 371.20g	135%
Dietary Fiber 41.40g	148%
Total Sugars 65.60g
Protein 177.10g	354%

Vitamin D 82IU	409%
Calcium 4291mg	330%
Iron 24mg	134%
Potassium 5928mg	126%

*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: 38.8%

Protein: 19.8%

Carbs: 41.5%