Name: Gluten-Free Vegetarian Lasagna Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 2 Tablespoons olive oil, divided; 1 large onion, diced (about 2 cups); 6 cloves garlic, minced (about 1 Tablespoon); 1 Tablespoon Italian seasoning; 2 teaspoons kosher salt; 1 teaspoon black pepper; 3/4 teaspoon crushed red pepper flakes; 4 Tablespoons tomato paste; 56 ounces canned crushed tomatoes (2-28 ounce cans); 15 ounces canned diced tomatoes; 12 ounces fresh baby spinach (or 10 ounces frozen chopped spinach, thawed and squeezed dry); 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 32 ounces ricotta cheese; 1 cup shredded Parmesan cheese; 2 large eggs; 1 recipe homemade gluten-free lasagna noodles (12 sheets) or 2 packages Barilla Gluten-Free Oven-Ready Lasagna Noodles; 16 ounces sliced mozzarella cheese; 8 ounces shredded mozzarella cheese; 1/4 cup shredded Parmesan cheese

Introduction

This gluten-free vegetarian lasagna is a comforting and hearty dish perfect for family dinners or special occasions. Packed with flavorful marinara, creamy ricotta, and layers of mozzarella, it delivers all the satisfaction of traditional lasagna without any gluten. Whether you’re gluten-sensitive or simply seeking a delicious meatless meal, this recipe is sure to please.

A thick slice of lasagna is lifted from a white baking dish, showing multiple layers of golden, melted cheese stretching down in long strings, bright red tomato sauce with small chunks of meat and herbs, creamy white ricotta and spinach mixture, and soft flat pasta sheets. The top layer is browned cheese with some fresh green basil leaves placed on top for decoration. The dish sits on a white marbled surface with a white bowl of salad blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons olive oil

1 large onion (2 cups diced)

6 cloves garlic (1 Tablespoon minced)

1 Tablespoon Italian seasoning

2 teaspoons kosher salt

1 teaspoon black pepper

3/4 teaspoon crushed red pepper flakes

4 Tablespoons tomato paste

56 ounces canned crushed tomatoes (2-28 ounce cans)

15 ounces canned diced tomatoes

12 ounces fresh baby spinach (or 10 ounces frozen chopped spinach, thawed and squeezed of excess moisture)

2 cloves garlic (minced)

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

32 ounces Ricotta cheese

1 cup shredded Parmesan cheese

2 large eggs

1 recipe homemade gluten-free lasagna noodles (12 sheets) or 2 packages Barilla Gluten-Free Oven-Ready Lasagna Noodles

16 ounces sliced mozzarella cheese

8 ounces shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Instructions

Step 1: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the fresh baby spinach, 2 cloves minced garlic, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until spinach wilts, then remove from pan, drain or squeeze out excess moisture, and set aside. (If using frozen spinach, skip this step.)

Step 2: In the same pan, heat another tablespoon of olive oil. Sauté diced onions and 1 tablespoon minced garlic until tender, about 3-4 minutes.

Step 3: Add Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes to the pan. Stir to combine.

Step 4: Stir in tomato paste, crushed tomatoes, and diced tomatoes. Reduce heat to low, partially cover, and simmer for at least 30 minutes, stirring occasionally.

Step 5: While the sauce simmers, combine the sautéed spinach (chopped if desired), ricotta cheese, 1 cup Parmesan cheese, and eggs in a large bowl. Stir until well mixed.

Step 6: Preheat oven to 350°F (175°C). Grease two 2-quart casserole dishes.

Step 7: To assemble, spread a thin layer of marinara sauce in the bottom of each dish. Place a single layer of noodles over the sauce.

Step 8: Spread a layer of ricotta mixture on the noodles, then top with a layer of sliced mozzarella cheese.

Step 9: Add another layer of tomato sauce, noodles, ricotta mixture, and sliced mozzarella. Repeat these layers one more time if ingredients and dish size allow, saving enough sauce and noodles for the final layer.

Step 10: For the final layers, spread tomato sauce over the cheese, top with noodles, then a layer of tomato sauce. Sprinkle with shredded mozzarella and Parmesan cheese.

Step 11: Cover the dishes with foil and bake at 350°F for 60-90 minutes. Remove foil during the last 15-20 minutes to brown the cheese.

Step 12: The lasagna is ready when the internal temperature reaches 165°F, the sauce is bubbling without excess liquid, and the cheese is melted and golden. Test the noodles with a toothpick; they should be tender with little resistance.

Tips & Variations

Use frozen spinach to save time, just be sure to thaw and squeeze out all moisture before mixing.

For extra flavor, add fresh basil or oregano to the marinara sauce while it simmers.

Substitute part of the ricotta with cottage cheese for a lighter texture.

Try layering thinly sliced zucchini or mushrooms along with the noodles for added vegetables.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered tightly in the refrigerator and bake it when ready. You may need to add a few extra minutes to the baking time if baking from cold.

Do I need to boil the gluten-free noodles before assembling?

If using homemade gluten-free noodles, boil them as you would regular pasta. However, if using oven-ready gluten-free noodles like Barilla, no boiling is necessary—just use them straight from the package.