Easy Vegetable Lasagna
This Gluten-Free Vegetable Lasagna is easy to put together and supremely delicious. Use the vegetables and cheeses you have on hand and follow this recipe as a guide. Savory, comforting and perfectly cheesy, this lasagna will become a favorite!
Jump to RecipeFirst, a few notes:
- This recipe yields 9 pieces, enough for 2 pieces per person per serving
- I encourage the use of organic cheese whenever possible, especially if you have an underlying health issue
- Get creative and use whatever vegetables you have on hand! You can use heartier veg like bell peppers, zucchini, eggplant or squash; as well as leafy vegetables like sauteed kale or spinach
- Feel free to substitute all ricotta and omit the cottage cheese. In this case, purchase a 15 oz container of ricotta. You’ll use nearly the whole container
Recipe Steps:
You can make ahead these first two items — the egg and sauteed vegetables.
Prepare your egg (you can add an extra if you love eggs) by hardboiling for 9-10 minutes and then immediately running under cool water to stop the cooking. This can be made a day ahead. When cool, chop into small pieces.
Preheat saute pan to medium low and add a swirl of olive oil. Add garlic and onion and saute until becoming translucent, about 3 minutes. Add red pepper. Saute approx 4 more minutes or until pepper begins to release water and become softer. Add spinach for the last 1-2 minutes to soften. Set aside. This can be made a day ahead.
When ready to make your lasagna, Preheat oven to 350 F
Prepare your baking dish (approx 8.5 x 8.5) by spraying with cooking oil
Layer about 1/3 c tomato sauce on bottom of dish. Spread to coat
Place your lasagna noodles to cover bottom of dish. Trim to fit
Add about half of your ricotta and cottage cheese to the tops of noodles. Drop bits off the tip of a spoon – no need to spread evenly – the cooking process will do this
Add half of your vegetable mixture evenly. Add half of egg mixture evenly. Add a bit of salt
Add 2 tbsp parmesan cheese and 1/3 to 1/2 cup mozzarella
Top with dallops of sauce throughout, about 1/4 cup total
Layer another set of noodles. This time, spread a thin layer of sauce over noodles, just to barely coat
Repeat steps for cheese, vegetable, egg, cheeses and sauce, as above. Add a pinch of salt
Layer final noodles over top. Add about 1/4 cup tomato sauce over noodle top
Sprinkle 2 tbsp parmesan and your additional mozzarella cheese (1/4 – 1/2 cup)
Cover tightly with foil and bake on middle rack of oven for 20 minutes. Remove foil and bake an additional 15-20 minutes or until top cheese begins to lightly brown
Remove and cool a few minutes before slicing and serving. Enjoy!
Easy Vegetable Lasagna
Equipment
- Approx 8.5×8.5 inch square oven-safe dish
Ingredients
- cooking spray
- 1 egg hardboiled
- 1 red bell pepper, diced or veggies you have on hand
- 3 cloves garlic
- 1/2 c white or yellow onion, diced
- 2 handfulls spinach, chopped
- 1 can san marzano pureed tomatoes or your favorite pasta sauce
- 1 package pre-cooked gluten-free lasagna noodles or dried noodles, cooked to al dente
- 3/4 c ricotta cheese organic preferred
- 2/3 c cottage cheese organic preferred
- 6 tbsp parmesan cheese, grated or shredded organic preferred
- 1 c mozzarella cheese plus extra for the top organic preferred
Instructions
- Prepare your egg (you can add an extra if you love eggs) by hardboiling for 9-10 minutes and then immediately running under cool water to stop the cooking. This can be made a day ahead. When cool, chop into small pieces.
- Preheat saute pan to medium low and add a swirl of olive oil. Add garlic and onion and saute until becoming translucent, about 3 minutes. Add red pepper. Saute approx 4 more minutes or until pepper begins to release water and become softer. Add spinach for the last 1-2 minutes to soften. Set aside. This can be made a day ahead.
- Preheat oven to 350 F
- Prepare your baking dish by spraying with cooking oil
- Layer about 1/3 c tomato sauce on bottom of dish. Spread to coat
- Place your lasagna noodles to cover bottom of dish. Trim to fit
- Add about half of your ricotta and cottage cheese to the tops of noodles. Drop bits off the tip of a spoon – no need to spread evenly – the cooking process will do this
- Add half of your vegetable mixture evenly. Add half of egg mixture evenly. Add a bit of salt
- Add 2 tbsp parmesan cheese and 1/3 to 1/2 cup mozzarella
- Top with dallops of sauce throughout, about 1/4 cup total
- Layer another set of noodles. This time, spread a thin layer of sauce over noodles, just to barely coat
- Repeat steps for cheese, vegetable, egg, cheeses and sauce, as above. Add a pinch of salt
- Layer final noodles over top. Add about 1/4 cup tomato sauce over noodle top
- Sprinkle 2 tbsp parmesan and your additional mozzarella cheese (1/4 – 1/2 cup)
- Cover tightly with foil and bake on middle rack of oven for 20 minutes. Remove foil and bake an additional 15-20 minutes or until top cheese begins to lightly brown
- Remove and cool a few minutes before slicing and serving. Enjoy!
Notes
- This recipe yields 9 pieces, enough for 2 pieces per person per serving
- I encourage the use of organic cheese whenever possible, especially if you have an underlying health issue
- Get creative and use whatever vegetables you have on hand! You can use heartier veg like bell peppers, zucchini, eggplant or squash; as well as leafy vegetables like sauteed kale or spinach
- Feel free to substitute all ricotta and omit the cottage cheese. In this case, purchase a 15 oz container of ricotta. You’ll use nearly the whole container
Nutrition
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