Welcome to That Love Podcast, where love, life, and delicious recipes come together! Today, I’m excited to share a mouthwatering recipe for Gluten-Free Veggie Lasagna that’s perfect for anyone craving a hearty, comforting meal without the gluten. Whether you're looking for an easy weeknight dinner or something special to impress your loved ones, this veggie-packed, cheesy lasagna is sure to satisfy.
Why You'll Love This Recipe
If you’re a fan of quick-prep, flavor-packed meals, you’ll fall in love with this gluten-free lasagna. It’s packed with fresh vegetables, luscious layers of cheese, and just enough Italian flavor to transport you straight to a cozy family dinner. With just a simple swap to gluten-free pasta, you’ve got a dish that everyone can enjoy—even those with dietary restrictions!
Ingredients You’ll Need
Zucchini: Thinly sliced using a mandoline or vegetable peeler for easy layering.
Spinach: I use fresh, chopped spinach, but frozen works just as well.
Ricotta Cheese: Choose between full-fat, part-skim, or even a vegan version!
Parmesan Cheese: Freshly grated is best for that bold flavor. (Make sure it’s rennet-free for vegetarians.)
Garlic: Freshly minced garlic adds a punch of flavor.
Fresh Herbs: Basil, parsley, and oregano are my go-to herbs.
Crushed Red Pepper: Adds a little heat. Skip this if you’re heat-sensitive.
Marinara Sauce: Homemade or store-bought—just make sure it’s sugar-free if you want a healthier option.
Mozzarella: I prefer part-skim, but fresh mozzarella on top works wonders!
Gluten-Free Lasagna Noodles: Frozen ones save time, but feel free to use dried or no-boil lasagna noodles.
Variations to Try
Switch it up with Eggplant or Summer Squash: These veggies work just as well as zucchini for a fresh twist.
Creamy Tomato Sauce: Swap out traditional marinara for a creamy tomato sauce.
Add Protein: Ground beef, turkey, or plant-based crumbles can easily be added for extra protein.
Make it Vegan: Use vegan ricotta and Daiya shreds for a dairy-free option. Omit the egg entirely.
Keto/Low Carb: Use full-fat cheeses and a sugar-free marinara. Swap noodles for thin zucchini ribbons.
How to Make Gluten-Free Veggie Lasagna
Prep the Veggies: Slice your zucchini thin and cook your spinach. This step is crucial to prevent a watery lasagna.
Layer It Up: Start with a base of marinara sauce, add a layer of lasagna noodles, followed by veggies, ricotta, and mozzarella. Repeat until you’ve used up all your ingredients.
Bake to Perfection: Pop the lasagna into the oven at 350°F until the cheese is melted and bubbly—about 35-40 minutes.
Pro Tips
Avoid Watery Lasagna: Cook your veggies before layering. This ensures they release excess moisture before making it into your dish.
No-Boil Noodles?: Yes! They’re a fantastic time-saver.
Make it Ahead: Prep your lasagna a day ahead and refrigerate. It’ll keep for up to three days, or you can freeze it (just leave out the zucchini if freezing).
Serving Suggestions
Pair this gluten-free veggie lasagna with any of these sides for a complete Italian feast:
Rosemary Focaccia
Italian Chopped Salad
Simple Garden Salad
Frequently Asked Questions
What Vegetables Are Best for Lasagna?
You can’t go wrong with zucchini, spinach, squash, or eggplant! For more flavor, sauté some onions, mushrooms, or red bell peppers to layer into your lasagna.
Do I Need to Cook the Spinach Before Adding It?
Yes! Spinach releases a lot of water as it cooks, so it’s best to sauté or steam it beforehand to avoid a watery lasagna.
How Do I Prevent My Lasagna from Getting Watery?
Make sure to cook all vegetables before adding them to your lasagna. Zucchini, especially, needs to be cooked to release excess water.
Can I Use Oven-Ready Lasagna Noodles?
Absolutely! Oven-ready noodles are a great time-saver, especially for busy weeknights.
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