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Gluten Free Vegetable Lasagna

This delicious Gluten Free Vegetable Lasagna can also be made dairy free by omitting the cheese.IMG_2758

Recipe by Katelyn Dennis

Ingredients:

1 Box GF Lasagna Noodles (I used Tinkyada Brown Rice Lasagna)
8 small mushrooms
1 box frozen chopped spinach
1 egg
1 16 oz container of fat free ricotta cheese
Half of one white onion
1 garlic clove
1 zucchini
1 jar gluten free pasta sauce
Shredded Italian cheeses (mozzarella, Parmesan)image-1

Preheat oven to 350 degrees.   Bring a large sauce pan of water to a boil. Cook the lasagna noodles so they are just under al dente (about half way cooked). When done, drain the noodles and set aside.

Chop up the onions, mushrooms, and zucchini.  Sautee onion and garlic for 3 minutes then add in mushrooms and zucchini and cook for about 5 more minutes so the vegetables are about half way cooked.image-2

Mix together egg, ricotta cheese, spinach, salt & pepper in a small bowl. *if not using cheese, add spinach to other vegetablesimage-3

Layer in a baking dish the tomato sauce, noodles, spinach & ricotta filling, tomato sauce, ½ of the vegetables, noodles, spinach & ricotta filling, the rest of the vegetables, noodles, tomato sauce and top with shredded Italian cheeses.image-5image-4

Cook for 40-45 minutes.

Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

11 thoughts on “Gluten Free Vegetable Lasagna

  1. Jessica, just a brief thank you for your carefully crafted gf blog. My daughter Roseann and I were diagnosed several years ago. She lives in the North End and really enjoys the research that goes in to your blog. Thanks again, Gene

    1. I am so glad your daughter finds this useful. There are so many great places in the North End that serve gluten free pizza and pasta! If she finds one not on my list please have her email me so I can add it to my list!

  2. Thanks for this great recipe, it has just been lovingly cooked here in England! Just found out I’m gluten intolerant & your recipes & photos are so helpful, with great options for vegetarians too! Thanks from across the water!

    1. I’m glad you enjoyed this! Just because we have a gluten intolerance shouldn’t mean we shouldn’t be able to enjoy the same foods everyone else does :)

  3. I enjoyed this recipe! I don’t eat cow’s dairy so I simply used soft goat cheese (two 4 oz packages) in place of all cheese. I also added a small bunch fresh spinach to the sautéd veggies.

    1. that’s a great idea! I don’t eat cow’s dairy either anymore – I will have to try this!

  4. I haven’t made a veggie lasagna in so long! And this recipe sounds wonderful, and now it is fun to be warm in the kitchen – got to make this!

  5. Yum! I love lasagna. This looks great. I really like the addition of zucchini. This is going on my “To Try” list.

  6. oh wow I love making veggie lasagna! This sounds great, and I don’t think I’ll wait for the tons of zucchini that everyone will be trying to give away! Too good to wait!

  7. I love vegetable lasagna since I do not eat chop meat. This would be terrific for me to try.

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