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freshly baked gluten-free veggie lasagna

Gluten-Free Veggie Lasagna

This gluten-free veggie lasagna is a hearty, colorful, and comforting dish layered with ricotta, fresh vegetables, and gluten-free noodles. It’s perfect for weeknight dinners, family gatherings, or meal prep, and it’s flexible enough to make dairy-free or vegan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Veggie Filling:
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 zucchini diced
  • 1 cup mushrooms sliced
  • 2 cups baby spinach roughly chopped
  • Salt and pepper to taste
  • 1 tsp Italian seasoning
For the Sauce:
  • 3 cups marinara sauce homemade or store-bought
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • ½ tsp red chili flakes optional
For the Cheese Layer:
  • 2 cups ricotta cheese or dairy-free ricotta
  • 1 egg skip if vegan
  • ½ cup grated Parmesan or nutritional yeast for vegan
  • 1 tsp dried oregano
For Assembly:
  • 9 –12 sheets gluten-free lasagna noodles
  • 1 ½ cups shredded mozzarella or vegan mozzarella
  • Fresh basil for garnish

Method
 

  1. Heat olive oil in a skillet. Add onion and garlic. Cook until soft.
  2. Toss in bell pepper, zucchini, and mushrooms. Cook until just tender. Add spinach and stir until wilted. Season with salt, pepper, and Italian seasoning.
  3. In a saucepan, mix marinara, tomato paste, basil, and chili flakes. Simmer 10 minutes.
  4. In a bowl, combine ricotta, egg, Parmesan, and oregano. Mix well.
  5. Cook gluten-free noodles following package directions. Drain and set aside.
  6. Spread a thin layer of sauce on the bottom of a baking dish. Add noodles, ricotta mixture, veggies, sauce, and mozzarella. Repeat layers. End with sauce and mozzarella.
  7. Cover with foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 more minutes until golden and bubbling.
  8. Let rest 10 minutes before slicing. Garnish with fresh basil. Serve warm.

Notes

  • For a vegan option, replace ricotta and mozzarella with dairy-free alternatives and skip the egg (use flax egg if needed).
  • Don’t skip the resting time after baking—it helps the lasagna set and makes slicing easier.
  • Leftovers freeze really well. Slice first, then wrap tightly before freezing.