Gluten-Free Vegetable Lasagna with Marinara

Starring our authentic Italian gluten-free lasagna, this veggie-loaded baked pasta dish is easy, cheesy and sure to beat off the cold-weather blues… without the gluten!

Cooked Vegetable Lasagna in Skillet
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  • Category Title Lasagna

  • Cuisine Type Italian

  • Level Medium

Recipe By: Delallo



  • Preheat oven to 350˚F.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Season zucchini with salt and pepper. Cook zucchini in batches, for 8 to 10 minutes per batch. Transfer cooked zucchini from the pan to a dish and set aside.
  • Add butter and mushrooms to the skillet. Sprinkle with salt and pepper and cook until they soften and release their juices, about 4 minutes. Set aside.
  • In the same skillet, add another tablespoon of oil. Add the spinach and cook until wilted. Transfer to a paper-towel-lined plate. Squeeze out any excess moisture.
  • In a mixing bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley, and crushed pepper. Stir in spinach and season with salt and pepper.
  • Coat a 13” x 9” casserole dish, or large oven-safe skillet with cooking spray. Begin layers lasagna by spreading ½ cup of sauce on the bottom of the dish. Top with a layer of noodles, a layer of zucchini, a layer of mushrooms, ½ of the ricotta mixture and ½ cup of mozzarella. Spread 1/3 of the remaining sauce and repeat the layers. End with a layer of noodles, sauce and ½ cup of mozzarella.
  • Cover dish with foil and bake for 30 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly. Allow to cool 15 minutes before serving.

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