Description
This gluten-free vegetarian lasagna features layers of rich marinara sauce, creamy ricotta mixed with spinach, and melty mozzarella cheese, all nestled between tender gluten-free noodles. A comforting and hearty Italian-inspired dish that is perfect for those avoiding gluten while enjoying a meatless meal.
Ingredients
Scale
Marinara Sauce
- 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
Spinach Mixture
- 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
Cheese Mixture
- 32 ounces ricotta cheese
- 1 cup shredded Parmesan cheese
- 2 large eggs
Assembly
- 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
- Prepare the Spinach: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add fresh baby spinach, 2 cloves of minced garlic, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the spinach is wilted. Remove from heat, drain or squeeze out excess moisture. (Skip if using frozen spinach, which should be thawed and squeezed dry.)
- Make the Marinara Sauce: In the same pan, heat the remaining tablespoon of olive oil over medium heat. Sauté diced onions and 1 tablespoon minced garlic until tender, about 3-4 minutes. Stir in Italian seasoning, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 3/4 teaspoon crushed red pepper flakes. Add tomato paste, crushed tomatoes, and diced tomatoes. Reduce heat to low and simmer partially covered for at least 30 minutes, stirring occasionally.
- Prepare the Ricotta Mixture: In a large bowl, chop the wilted spinach with kitchen shears if desired. Add ricotta cheese, Parmesan cheese, and eggs. Stir well until fully combined.
- Preheat and Prepare to Assemble: Preheat the oven to 350°F. Grease two 2-quart casserole dishes to prevent sticking.
- Assemble Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of each dish. Lay a single layer of gluten-free noodles over the sauce. Spread a layer of the ricotta and spinach mixture on the noodles. Add a layer of sliced mozzarella cheese on top. Repeat with sauce, noodles, ricotta mixture, and mozzarella cheese if space allows, saving enough sauce and noodles for a final layer.
- Final Layers: For the top layers, spread sauce over the cheese, add a final noodle layer, then top with sauce. Sprinkle with shredded mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the dishes with foil and bake at 350°F for 60-90 minutes. Remove foil for the last 15-20 minutes to allow the cheese to brown. The lasagna is done when the internal temperature reaches 165°F, sauce is bubbling yet thickened, and cheese is golden brown. Test noodles in the center with a toothpick or fork to ensure they are tender without resistance.
Notes
- If using frozen spinach, thaw completely and squeeze out excess moisture before using; skip the sautéing step for fresh spinach.
- Use kitchen shears to make chopping the wilted spinach easier for even mixing in the ricotta.
- Ensure your gluten-free noodles are compatible with the baking time and don’t become too soft or brittle—oven-ready noodles are recommended.
- Covering lasagna while baking helps it cook evenly without drying out, while removing foil toward the end creates a golden cheese crust.
- Check the internal temperature with an instant-read thermometer to ensure food safety and proper doneness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free lasagna, vegetarian lasagna, gluten-free pasta, spinach ricotta lasagna, Italian vegetarian recipe
