Gluten Free Veggie Lasagna (2024)

5 from 122 votes

Posted January 9, 2024 (last updated July 11, 2024) by Wendy Polisi

This post may contain affiliate links. All opinions are my own.

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If you like recipes that are quick to prepare and flavor-packed, you will fall in love with this hearty Veggie Lasagna. It is the perfect way to incorporate garden-fresh produce into a luscious cheesy one-dish meal. This mouthwatering, one-dish wonder will have your family clamoring for seconds, time and again. All it takes to make it gluten-free is to substitute traditional pasta for your favorite gluten-free brand!

If you love cheesy recipes loaded with veggies, you will go wild for this meatless lasagna. It is pure comfort food and one of the best ways that I have found to sneak vegetables into the kid's diet.

I useSlow Cooker Marinarathat I make ahead and keep in the freezer, but you could use jarred pasta sauce just as easily!

Combined with fresh gluten-free lasagna noodles, I've got a meal that is satisfying and delicious. (If you aren't gluten-free, you can substitute regular lasagna noodles!)

This gluten free lasagna recipe is one my family loved from the first bite!

Reader review

"The Best!! I have made it many times and it’s always a huge hit.Thank you for sharing this amazing recipe!!"—Iris

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Looking for more lasagna recipe inspiration? Don't miss my Cottage Cheese Lasagna, Crockpot Lasagna Soup, Crockpot Ravioli Lasagna, and my Slow Cooker Lasagna with Ricotta.

Ingredients for Making Vegetarian Lasagna

Zucchini:A mandoline or vegetable peeler makes easy work of slicing the zucchini thin.
Spinach:I used fresh chopped spinach because that is what I had on hand. If you like frozen spinach works as well.
Ricotta Cheese:You can use full-fat, part-skim, or vegan ricotta for a dairy-free option. Cottage cheese could also be used.
Parmesan Cheese:Fresh grated is best. I don't recommend using the kind in the can. It lacks flavor and is loaded with preservatives. Make sure you are using rennet-free parmesan to keep this recipe vegetarian.
Garlic:I prefer fresh minced garlic
Fresh Herbs:I used a mixture of fresh herbs - basil and parsley are my favorites. If I happen to have it, oregano is also lovely in this vegetable lasagna recipe.
Crushed Red Pepper:Red pepper flakes provide a subtle kick of heat. Feel free to leave it off if you are sensitive to heat.
Marinara Sauce: I like to use homemade. If you are looking for a sugar-free marinara, this one is amazing.
Mozzarella:I typically use part-skim mozzarella. If you have it, fresh mozzarella is nice on top.
Lasagna Noodles:I use gluten-free frozen lasagna noodles because they are superior in taste. (I also love that you don't have to take the time to boil noodles.) If you use dried pasta, make sure you cook the noodles in salted water with a little olive oil before adding them to the lasagna. You can also use regular or no boil lasagna noodles to make this.

Variations

Use Eggplant or Summer Squash in place of the zucchini. Carrot and bell pepper can also be added.
Use aCreamy Tomato Saucein place of traditional pasta sauce.
Want to add some meat? You could easily add browned ground beef (or plant based crumbles) to the marinara before adding it to the veggie lasagna.

Gluten Free Vegan Lasagna

Vegan? Usevegan ricottaand Daiya shreds. Omit the egg. (No need to substitute anything in its place.).

If you don't want to make ricotta, Kite Hill has a fabulous dairy free ricotta that are sure to make this vegan gluten free lasagna delicious!

Make it Keto/ Low Carb

Make sure all of your cheeses are full fat, and the marinara is sugar-free. ThisKeto Marinarais fabulous. Omit the lasagna noodles and use zucchini in place of it.

To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.

Bake the ribbons in a 350-degree oven for 5 minutes, and then transfer to paper towels to absorb extra moisture. Use the prepared zucchini ribbons in place of the lasagna.

Making Ahead and Freezing

You can make this gluten free vegetarian lasagna recipe up to one day ahead of time and cook it when you are ready to serve. Leftovers will keep for about three days.

You can freeze gluten free vegetable lasagna, but if you do, I recommend leaving the zucchini off. It just doesn't freeze well.

Serving Suggestions

Rosemary Focaccia
Italian Chopped Salad
Simple Garden Salad

Frequently Asked Questions

What Vegetables are Good In Lasagna?

There are so many vegetables that work! You can saute red pepper, onions, and mushrooms and add any of them to your lasagna.

Zucchini, spinach, squash, and eggplant are other great options.

Do I Have to Cook Spinach Before Putting it in Lasagna?

Yes, you need to cook spinach before you put it in your lasagna.

When you cook spinach, it releases a tremendous amount of liquid. Putting raw spinach into a casserole will make it watery.

How Do I Keep Vegetables from Making Lasagna Watery?

The key is to make sure that you cook them before adding them to the lasagna! I recommend cooking all vegetables first.

Can I Use Oven Ready Lasagna Noodles?

Absolutely! They are a great option when you want to save time.

Step By Step

For the full recipe with measurements, see the recipe card below.

Cook Your VegetablesIf you do not wish to cook the zucchini, you can salt it well and let it drain on paper towels. Blot well. (You do need to cook the spinach.)

Make The Cheese and Spinach MixtureCombine ricotta, Parmesan, egg, garlic, basil, parsley, crushed red pepper, and cooked spinach.

Spray the Baking Dish DishPlace ½ cup marinara on the bottom.

LayerTop with a layer of noodles, a layer of zucchini,½ of the cheese mixture, and mozzarella.

Repeat LayersTop with a layer of noodles, a layer of zucchini,½ of the ricotta mixture, and mozzarella.

Bake and allow to cool for 15 minutes before slicing.

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Storage

Leftovers may be stored in an airtight container in the refrigerator for up to three days.

You can freeze leftovers for up to three months. To reheat, cover with aluminum foil and bake in the oven until heated through.

Gluten-Free Vegetarian Lasagna

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: cheesy

Servings: 12

Calories: 317kcal

Author: Wendy Polisi

Equipment

Ingredients

1 pound zucchini trimmed and sliced thin lengthwise
9 ounces fresh spinach chopped
24 ounces ricotta cheese
3 ounces parmesan rennet free (vegetarian)
1 egg beaten
2 teaspoons minced garlic
¼ cup fresh basil
¼ cup fresh parsley
½ teaspoon crushed red pepper
24 ounces marinara
12 ounces part-skim mozzrella
12 ounces lasagna noodles gluten free, cooked according to package directions

US Customary - Metric

Instructions

Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
Preheat an oven to 350 degrees.
In a medium bowl, combine the ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the Marinara on the bottom.
Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
Spread ⅓ of the remaining marinara and repeat the layers.
End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

Notes

Make It Vegan:

Use vegan ricotta, Parmesan, and mozzarella. Most pasta is vegan but double check!

Make it Keto / Low Carb:

Make sure all of your cheeses are full fat. Marinara should be sugar-free. Omit the lasagna noodles and use zucchini in place of it.To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons. Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture. Use the prepared zucchini ribbons in place of the lasagna.

Nutrition

Filed Under:

Casserole RecipesFavoritesGluten Free RecipesMain Dish RecipesPasta RecipesVegetarian Recipes

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Stuffed Shells with Meat Sauce
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Creamy Crockpot Chicken and Noodles

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 18 & 19 and my late life princess is 10.

Reader Interactions

Comments

5 from 122 votes (102 ratings without comment)

Leave a Comment & Rate this Recipe

Lucy Valdez
July 09, 2016 at 2:57 pm

This looks delish Wendy! So easy to convert to a vegan recipe as well:) Those sauces look yummy! Prego is my favorite spaghetti sauce on the store shelves <3
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Reply
Ana De Jesus
July 10, 2016 at 9:42 am

I love a good veggie lasgna and the presentation of yours is breathtaking. I love the idea of adding squash.
Reply
Wendy Polisi
July 08, 2017 at 7:14 pm

it is really good.
Reply
Cheryl Sink
December 08, 2017 at 10:39 pm

Can this be made the day before and then baked? Not sure how the zucchini would hold up.
Reply
- Wendy Polisi
  December 09, 2017 at 8:30 am
  
  Yes, it can! The photo was actually done that way.
  Reply
Julie
December 02, 2018 at 10:07 pm

Can i make this and refrigerate a day in advance of baking it?
Reply
Sophia
April 26, 2019 at 6:59 am

Wendy, thank you for this amazing lasagna! Very yammy, took it in my recipes book)
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Denise
May 01, 2019 at 1:09 am

This is delicious!!! My family likes spinach and zucchini but if your family doesn't you can hardly tell its there. It just tastes like yummy cheese lasagna. Very good!
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- Wendy Polisi
  May 01, 2019 at 4:50 pm
  
  I am so glad you enjoyed it!
  Reply
Tina
June 07, 2019 at 7:44 pm

Hi. Can this be made with gluten free oven ready lasagne noodles? Appreciate your reply.
Thanks
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- Wendy Polisi
  June 10, 2019 at 11:48 am
  
  I've never tried them but there is no reason why it wouldn't work!
  Reply
- Anita
  November 08, 2021 at 4:00 am
  
  Yes, I just made this today with the oven ready gluten-free (no cooking) lasagne noodles and this recipe was a big big hit !! The lasagna noodles were perfect for a celiac, and this recipe is absolutely delicious !!!!
  Reply
Megan LaFond
August 14, 2019 at 2:47 am

Are you able to make this recipe and then freeze it for a later time?
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- Wendy Polisi
  August 14, 2019 at 8:15 pm
  
  Yes, absolutely. Lasagna freezes great.
  Reply
Alina
October 14, 2019 at 6:08 pm

Can the egg be left out? Or a substitute due to allergies.
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- Wendy Polisi
  October 14, 2019 at 6:11 pm
  
  You could leave it out!
  Reply
Annebakerim
January 16, 2020 at 5:15 pm

Thank you for sharing the recipe, I was just looking for how to do it at home!
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Lisa Kozlowski
January 20, 2020 at 2:42 am

Several months ago my daughter made a lifestyle change for health reasons and is now eating vegetarian. Lucky for me I live right next door to her and most nights she brings me a sampling of her latest vegetarian dinner. I have to say this meal the vegetarian lasagna was amazing. I would absolutely give it a thumbs up rating.
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- Wendy Polisi
  January 21, 2020 at 10:39 am
  
  So glad that you enjoyed it!
  Reply
- Margaret
  August 16, 2022 at 4:25 pm
  
  Worried about it being watery with zucchini, how can you prevent this. Is it better next day?
  Reply
Kai
April 25, 2020 at 11:55 am

Do you have to put an egg in the ricotta mixture?
Reply
- Wendy Polisi
  April 25, 2020 at 12:26 pm
  
  No, you could leave it out if you don't like/have eggs. (Or have an allergy.)
  Reply
Maia Wagner
April 27, 2020 at 3:19 am
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This was seriously the best lasagna I have ever had and I will be making it for years! I added mushrooms and used cream cheese since I couldn't get any ricotta. It was super creamy and worked really well. Thank you so much for the delicious recipe!
Reply
- Wendy Polisi
  April 28, 2020 at 1:02 pm
  
  I am so glad that you enjoyed it! I have never tried cream cheese in lasagna and now think I need to!
  Reply
Kim
June 04, 2020 at 3:25 am

This was fantastic! My 1 year old ate a full portion! I left out some of the red pepper so it wouldn’t be too spicy for him and didn’t cook the zucchini because I wanted it a bit firm but did blot it like the recipe stated. It was still a little watery even after cooking the spinach and ringing it out. Any ideas on how to make it less watery for next time?? Such a great recipe. Thank you!
Reply
- Wendy Polisi
  June 04, 2020 at 10:49 am
  
  The purpose of cooking the zucchini is to draw the water out so it isn't in the casserole. You could also salt it and let it sit on paper towels for 30 minutes or so.
  Reply
Gloria
June 30, 2020 at 2:30 am

This was delicious!!! I will definitely make this again! Only thing I did differently was to add a layer of fresh basil leaves to each of the first and second layers. This is my go to lasagna recipe from now on!
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- Wendy Polisi
  June 30, 2020 at 11:03 am
  
  So glad you enjoyed it! I love adding basil when I have it - and right now my plants are huge.
  Reply
Karen Baric
August 03, 2020 at 2:57 am

Hi Wendy,
I found your recipe while searching for a gluten free dinner. My son's father in law is newly gluten intolerant and he has having dinner with us. He said not to worry, or go to any trouble -- he'd just munch on something! But I was determined to make something that he'd enjoy without worry.
I was able to find ALL gluten free ingredients. He loved it!
I wanted to make it hardy so I added red pepper and mushrooms.
This was delicious & super easy!
Thanks so much - I'll definitely be making this again!
Karen
Reply
- Wendy Polisi
  August 04, 2020 at 6:27 pm
  
  I am so glad that you all enjoyed it! I love the addition of red pepper and mushrooms.
  Reply
Madelyn
August 04, 2020 at 6:26 pm

Do the noodles have to be cooked before? Or can you put raw noodles in then bake it?
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- Wendy Polisi
  August 04, 2020 at 6:28 pm
  
  I cook them before I put them in the casserole. I haven't tried it with raw noodles.
  Reply
  - Brenda
    July 29, 2022 at 8:03 pm
    
    I use raw noodles but I add extra sauce to the bottom, top, and middle. It works well and saves time and a pot. Lovely recipe. Thank you!
    Reply
Justine
October 08, 2020 at 3:22 pm

Is this good for making ahead & freezing? Trying to plan postpartum freezer meals! I made this last night & it is amazing!!!
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- Wendy Polisi
  October 08, 2020 at 3:31 pm
  
  First, congrats on the baby! It is definitely good for freezing, but zucchini doesn't freeze well so I would probably leave that out.
  Reply
Nancy
October 21, 2020 at 9:18 pm

Can you can this and reheat next day in oven?
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- Wendy Polisi
  October 22, 2020 at 2:31 pm
  
  Yes - the photo was actually taken the day after I made it.
  Reply
- Sam
  May 05, 2023 at 1:04 am
  
  This was SO good!!!! Thank you!!!!! Would not change anything about it… it was perfect!!!
  Reply
  - Wendy Polisi
    May 05, 2023 at 2:06 pm
    
    I am so glad that you enjoyed it.
    Reply
Jen V
October 21, 2020 at 10:21 pm

Just put it together with the gluten free no-boil oven ready noodles, the barilla brand. I can't wait to see how this comes out! Followed the recipe exactly... Its only 3 pm so Im going to let it hang out for about an hour before I bake it. To be continued.... 🙂
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Brelin
October 23, 2020 at 4:02 am

Great flavor; LACK OF INSTRUCTION AND FALSE TIMING. For a beginner, it took over an hour to prep which is ridiculous to say 20 mins. To slice Zucchini the lengthy was not easy with lack of materials or a sharp knife which I had. DEFINITELY NOT A MEDIUM SAUCE PAN, especially when putting 9 oz of fresh spinach. DOES NOT TELL YOU TO BOIL THE PASTA. I googled it as well before continuing and didn't say you necessarily needed to. In passed because of the extending time I did prepare to spend as well HARD PASTA.. NOT HAPPY WITH LACK OF INSTRUCTION!
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- Wendy Polisi
  October 23, 2020 at 11:25 am
  
  So sorry you struggled with this recipe.
  Since you are a novice, my best advice would be to read a recipe carefully before you attempt to make it. The total time clearly states 1 hour and 20 minutes. Cook time is 1 hour - which includes 30 minutes to cook the vegetables and pasta and the 30 minutes of baking time.
  In no place does the recipe mention a medium saucepan. It calls for a skillet over medium heat.
  The recipe calls for 12 ounces of gluten-free lasagna noodles cooked according to package directions - I am not sure how I could be any more clear that you should cook the noodles. I don't include time because they can vary wildly by brand since there are so many different types of gluten-free pasta.
  Reply
Ivy
November 17, 2020 at 1:04 am

So good! I added Yves veggie ground with the marinara but overall it was amazing.
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- Wendy Polisi
  November 17, 2020 at 10:12 am
  
  I am so glad that you enjoyed it!
  Reply
Sandy Cordero
December 20, 2020 at 12:20 pm

Thank you for sharing this recipe...looks amazing and looking forward to making for holiday dinner. One question...have you tried to freeze leftovers? Wondering if the zucchini watered up or if you have any tips for being able to freeze 🙂
Thank you!!
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- Wendy Polisi
  December 20, 2020 at 12:21 pm
  
  I would leave the zucchini off if you plan to freeze. I have yet to find a method of freezing zucchini that wasn't disappointing.
  Reply
Kokea
May 08, 2021 at 1:23 am

Would this work with spinach and slices of tomatoes for vegetables?
Reply
- Wendy Polisi
  May 10, 2021 at 6:40 pm
  
  I haven't tried it, but it sounds amazing!
  Reply
Cindy Brain
July 18, 2022 at 9:19 pm

Fabulous Gluten-Free Vegetarian Lasagna! I couldn't find gluten-free lasagna noodles, so I used fresh gluten-free fettucine noodles. I also cut the recipe in half, and it worked great! So many compliments!
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Nellie
December 22, 2022 at 8:11 pm

Looks delicious! I can't wait to make this. Do you have any recommendations on how best to incorporate other veggies like eggplant?
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Roxane
January 16, 2023 at 7:25 pm

I made this lasagna for Christmas and it was amazing. My company said it was the best lasagna she has ever had. I added 2 layers of sautéed mushrooms and red peppers as well as the zucchini and spinach. It is added to my list of recipes. Great recipe.
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- Wendy Polisi
  January 18, 2023 at 4:49 pm
  
  I am so glad that you enjoyed it!
  Reply
Sami
January 24, 2023 at 1:44 am

I love love love this recipe. It’s in my regular rotation. But prep time says 20 min and it takes me about an hour! But still worth it. So yummy.
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Iris MacPherson
February 20, 2023 at 5:33 pm

This is incredibly delicious and
the most flavorful lasagne I have ever made. My family loved it.
Thank you for this amazing recipe!
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- Wendy Polisi
  February 20, 2023 at 5:37 pm
  
  I am so glad that you enjoyed it!
  Reply
Alpine Girl
September 18, 2023 at 3:30 am

It's not vegan if you still use egg in the recipe. I can get the vegan cheeses, but what do I use for the egg? Do I use the liquid from a can of chick peas and vinegar, or ground flax seed meal?
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- Wendy Polisi
  December 23, 2023 at 8:14 pm
  
  Either of those options will work!
  Reply
Judie Wilson
November 20, 2023 at 12:53 pm

I have been making lasagne with finely chopped raw spinach in the ricotta for 4 decades without any problems. I was very surprised to see it said that it must be cooked. Recipe sounds really good though and I will be trying it. But I still won’t cook the spinach.
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- Wendy Polisi
  December 21, 2023 at 7:27 pm
  
  If you enjoy it without cooking it, definitely don't change what you are doing. Some people find that it adds too much water to the dish, but if it doesn't there is no other reason to cook the spinach.
  Reply
Jessica
December 10, 2023 at 7:28 pm

Sounds good, going to try with a white sauce. My daughter loves lasagna but can’t eat tomato based sauce.
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- Wendy Polisi
  December 21, 2023 at 7:21 pm
  
  That sounds really good! Let me know how it goes - I love white sauce!
  Reply
Iris MacPherson
April 03, 2024 at 5:58 pm

The Best!! I have made it many times and it’s always a huge hit.
Thank you for sharing this amazing recipe!!
Reply
- Wendy Polisi
  April 03, 2024 at 5:59 pm
  
  I am so glad that you enjoy it!
  Reply
Gariel
July 04, 2024 at 1:50 am

Can you say YUM? Wow! Loved this recipe and so did my partner + family. DELISH!!!
Reply