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You are here: Home / Cooking Style / Casseroles / Gluten Free Vegetarian Lasagna

Published December 22, 2015. By Alyssa Brantley 48 Comments

Gluten Free Vegetarian Lasagna

  • Gluten free
  • Nut free
  • Vegetarian
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Gluten Free Vegetarian Lasagna from www.EverydayMaven.com

This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest!Gluten Free Vegetarian Lasagna from www.EverydayMaven.com

While I grew up celebrating Hanukkah, my extended family celebrated Christmas and we were lucky enough to be included in those celebrations year after year. My Italian aunt always made a huge spread for Christmas dinner. There was usually a roasted turkey or ham but alongside that was stuffed shells, manicotti, Sunday gravy with pork and meatballs and insane amounts of cheese, cured meats, crackers, bread-sticks and cookies of every kind.

It was truly a feast and it was amazing. Over the years as my husband and I have developed our own holiday traditions, one that has stuck is a big Italian meal on Christmas Eve and it’s slowly but surely evolved to be a rich and comforting lasagna.

Gluten Free Vegetarian Lasagna from www.EverydayMaven.com

I’ll usually make a half and half (half vegetarian / half sausage) lasagna but this year decided to go with an all-vegetarian version. If you have meat lovers at your table, you can always serve some browned Italian sausage on the side, but, I don’t even think you need it.

One big square of this and a nice green salad and you will be in holiday comfort food heaven.

NOTES:

  • There are many good brands of Gluten Free pasta out there but I really love Jovial Foods texture and taste the best.
  • Make sure you do not reduce the amount of sauce as some of it is absorbed by the noodles as they cook (since we are not pre-cooking them!).
  • You need a 9 x 13 glass baking dish or other casserole style baking dish.
  • I recommend you use organic frozen spinach (it’s cheaper and easier!).
  • Once cooked and cooled, this freezes great!

Did you make this recipe? Please give it a star rating below!

Gluten Free Vegetarian Lasagna
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
 

This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest!While I grew up celebrating Hanukkah, my extended family celebrated Christmas and

Course: Mains
Cuisine: Italian
Keyword: Gluten Free Vegetarian Lasagna
Servings: 12 servings
Calories: 354 kcal
Author: Alyssa Brantley
5 from 6 votes
Print
Ingredients
  • 4 to 5 cups of your favorite marinara sauce see NOTES
  • 1 9 ounce box gluten free no cook Lasagna Noodles (see NOTES)
  • 1 pound whole milk ricotta cheese
  • 2 large eggs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 Tablespoon extra virgin olive oil
  • 1 pound frozen organic chopped spinach
  • 8 ounces mushrooms thinly sliced
  • 2 medium cloves garlic crushed
  • pinch salt and pepper
  • 1 pound whole milk mozzarella thinly sliced
  • 1/4 pound grated Locatelli or Pecorino Romano
Instructions
To Prepare:
  1. Mix ricotta cheese, eggs, salt, parsley, black pepper and red pepper together until well combined.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  2. Clean mushrooms and thinly slice.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  3. Slice mozzarella with a 

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  4. Heat a large sauté pan over medium heat. Once hot, add olive oil and then sliced mushrooms, frozen spinach, crushed garlic and a pinch of salt and pepper. Cook for 6 to 8 minutes, using a spatula or wooden spoon to break up spinach, until warmed through and there is liquid pooling in the pan.

  5. Remove from heat, drain well (really press the water out!) and set aside.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
To Assemble and Cook:
  1. Preheat oven to 350F. Line up lasagna noodles, marinara, ricotta cheese mixture, drained veggies, sliced mozzarella and grated cheese.

  2. Begin assembling by spreading 1/2 cup of marinara on the bottom of your baking dish.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
First Layer:
  1. Add one layer of uncooked noodles (about 3 to 4 noodles / noodle pieces).

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  2. Use a spatula to spread 1/2 of the ricotta cheese mixture over the noodles.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  3. Sprinkle 1/3 of the drained veggie mixture. Spread 1 cup of marinara over the veggies and top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
Second Layer:
  1. Add layer of uncooked noodles (about 3 to 4 noodles / noodle pieces). Top with 1 1/2 cups of marinara.

  2. Use a spatula to spread remaining 1/2 of the ricotta cheese mixture over the noodles.

  3. Sprinkle 1/3 of the drained veggie mixture. Top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.

Third Layer
  1. Add remaining noodles / noodle pieces. Cover with 1 1/2 cups marinara sauce, remaining sliced mozzarella and remaining veggie mixture.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  2. Sprinkle generously with remaining grated cheese.

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  3. Loosely cover with tin foil (you do not want the foil to get stuck to the cheese!) and bake for 45 minutes.%http://www.everydaymaven.com/wp-content/uploads/2015/12/IMG_2277.jpg

    Gluten Free Vegetarian Lasagna from www.EverydayMaven.com
  4. Remove foil and continue baking uncovered for an additional 45 minutes or until top is brown and bubbly.

  5. Allow to cool for 10 to 15 minutes before cutting. Cut into 8 large or 12 medium pieces, serve warm and Enjoy!
Nutrition Facts
Gluten Free Vegetarian Lasagna
Amount Per Serving
Calories 354 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 86mg29%
Sodium 1142mg50%
Potassium 628mg18%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 4415IU88%
Vitamin C 16.9mg20%
Calcium 423mg42%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Gluten Free Vegetarian Lasagna from www.EverydayMaven.com

Filed Under: Casseroles, Freezer Meals, Gluten Free, Grains, Kid Friendly, Mains, Nut Free, One Pot Meals, Pasta, Rice, Vegetarian

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Reader Interactions

Comments

  1. Cindy Marley says

    October 14, 2020 at 4:43 am

    I am one of those strange people that do not like ricotta cheese. It’s a texture thing for me . Can cottage cheese be substituted ? Or is there another suggestion?

    Reply
    • Alyssa Brantley says

      October 14, 2020 at 12:45 pm

      Hi Cindy, I haven’t tried this with any substitutions for the ricotta cheese. You could try using a thin layer of ricotta so it just works to keep the noodles moist and winds up cooking into the sauce. Just use a spatula to evenly spread it out very thinly. Hope that helps!

      Reply
    • Alex says

      November 17, 2020 at 8:11 pm

      This recipe was amazing! I followed it exactly and the gluten free noodles weren’t soggy or sticky at all! I think I may add more veggies next time, but I wouldn’t make any other changes.

      Reply
      • Alyssa Brantley says

        November 22, 2020 at 8:49 am

        Hi Alex! So happy to hear it – I often add more / different veggies as well!!

        Reply
    • Robert G Martens says

      December 14, 2020 at 12:24 pm

      Hi Cindy, I have made this lasagna three times since the Mave published the recipe last year this time. It’s a family favorite even with my (adult) son who won’t go anywhere near ricotta. So, I 2nd Alyssa’s suggestion or even better use the printed version to get the necessary liquid for the noodles. Good Luck!

      Reply
  2. Lydia K. says

    March 19, 2020 at 6:57 pm

    Thank you for this delicous recipe. I look forward to trying your other recipes.

    Reply
    • Alyssa Brantley says

      March 19, 2020 at 7:02 pm

      Hi Lydia! So happy to hear you liked it and welcome <3

      Reply
  3. Kathy says

    December 10, 2019 at 11:30 am

    Can you use gluten free noodles that are boiled first? Should this be cooked 45 min covered and 45 min uncovered

    Reply
    • Alyssa Brantley says

      December 10, 2019 at 1:33 pm

      Hey Kathy! If you use already cooked noodles, I would do 30 minutes covered and 30 uncovered. Enjoy!

      Reply
  4. Chris says

    November 20, 2019 at 8:22 pm

    can we add more varieties of of vegetables without compromising texture?

    Reply
  5. Chris says

    November 20, 2019 at 8:19 pm

    We are going to try this recipe for the first time, but would like to add more vegetables, like maybe peppers and zucchini, or broccoli. Is that possible, or would this run the risk of making it too runny?

    Reply
    • Alyssa Brantley says

      November 20, 2019 at 9:20 pm

      Hey Chris! You can totally add more veggies but I highly recommend cooking them first and straining any excess liquid or it will ruin the texture and make the lasagna runny. Also, keep in mind that certain veggies aren’t that good if they are too overcooked (like broccoli).

      Reply
  6. Stacy says

    August 2, 2019 at 11:15 am

    Would love to make and freeze(uncooked) is this possible? And then thaw and cook. Suggestions?

    Reply
    • Alyssa Brantley says

      August 2, 2019 at 6:34 pm

      Yes! I have done this but I cook from frozen instead of defrosting. Just start at 325/350 and then turn the temp up once it’s mostly defrosted. Enjoy!

      Reply
  7. Linda says

    July 2, 2019 at 6:14 pm

    Can I use fresh spinach & how much? Thank you.

    Reply
    • Alyssa Brantley says

      July 18, 2019 at 10:33 am

      Hi Linda,
      Yes, but you need to saute it first to get the water out! You will probably need at least 3 to 4 pounds of fresh spinach to saute to get 1 lb of “cooked” spinach.

      Reply
  8. CP says

    June 23, 2019 at 7:41 pm

    Easy to make. Came out tasting great. A couple of tweaks to fit my family’s preferences: Used zuchinni instead of mushrooms and added some pesto to the marinara sauce. Thanks for this awesome recipe.

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:42 pm

      You’re so welcome!LOVE the idea of adding pesto to the sauce!

      Reply
  9. Karen says

    December 24, 2018 at 1:29 am

    This looks delicious, and I plan on trying it for the holiday dinner. Quick question.
    I notice that your second layer advises to put marinara on the noodles BEFORE the remaining 1/2 of the ricotta. Won’t it be hard to spread the ricotta on marinara? Should the marinara not go over the veggie mixture for the second layer?
    Thank you.

    Reply
    • EverydayMaven says

      January 2, 2019 at 11:04 am

      Hey Karen! It just mixes together – this is one of the secrets of keeping moisture in the layers. How did it come out!?

      Reply
  10. Ali Telesz says

    August 10, 2018 at 2:38 am

    I had a group of friends from work coming over for Saturday lunch and wasn’t sure what to cook as 2 of my friends are gluten free. It was perfect! with green salad and Gluten free Potato Bake. I live in Queensland, Australia (down under) so this is a great dish for us all year round!
    Thanks again,
    Ali

    Reply
    • EverydayMaven says

      August 10, 2018 at 12:20 pm

      Yay!! So happy to hear this Ali – thanks for taking the time to comment!

      Reply
  11. Maddy says

    December 20, 2017 at 1:51 pm

    How would you change the recipe if using fresh lasagna noodles? Cook first or not

    Reply
    • EverydayMaven says

      January 4, 2018 at 3:56 pm

      Hi Maddy, I would NOT cook them first!

      Reply
  12. Marjorie says

    October 9, 2017 at 7:37 am

    Can I prepare, cook and freeze in advance and if so, can you give me instructions on reheating?

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:56 pm

      Hi Marjorie! Yes, you can but make sure you have extra sauce available when you reheat it. I would cover with tinfoil and place in a 325F oven for a good 75 to 90 minutes. Once it’s thawed and warm in the center, remove the foil and continue reheating until the cheese is melted and bubbly.

      Reply
  13. Gayle says

    December 4, 2016 at 10:06 pm

    I could not find Jovial gluten free lasagna noodles within 50 miles of my home so I bought another brand. Can I used them uncooked in your recipe?
    Thanks!

    Reply
    • EverydayMaven says

      December 11, 2016 at 1:49 pm

      Hi Gayle! Jovial does sell them online (for next time!). Every brand is so different – my recommendation is to follow the cooking instructions on the box. How did it come out?

      Reply
      • DonO says

        August 5, 2017 at 9:42 am

        This is the best. My girls are vegetarian and my daughter is gluten free. I am the father and used to grille out chicken and ribs. This gives me a way to feed them something I can cook. They love it. I do some hot sausage for myself and everyone is happy thanks for the recipe.

        Reply
        • EverydayMaven says

          August 10, 2017 at 10:19 pm

          That is so great Don!! Love this feedback and I’m so happy that your family loves this recipe 🙂

          Reply
  14. Mimi says

    November 25, 2016 at 6:14 pm

    Can you make this the day before and keep in fridge, then pop it in the oven? It sounds perfect for our Christmas Eve celebration – as I now have a GF and a vegetarian to serve!

    Reply
    • EverydayMaven says

      December 11, 2016 at 1:41 pm

      Hi Mimi!Absolutely. I would cover with tinfoil and reheat on 325F until warm in the center. maybe another sprinkle of cheese at the end and bake uncovered for 5 more minutes. Also, use an extra cup of sauce when you make it so it doesn’t dry out when reheating!

      Reply
      • Marilyn Raygo says

        November 26, 2019 at 11:29 pm

        Can you assemble this the day before, but save the baking for the next day? Or will noodles get soggy? Thanks!

        Reply
        • Alyssa Brantley says

          November 27, 2019 at 12:22 pm

          Absolutely! I do this all the time and have never had a problem Marilyn. I do recommend having a little extra sauce on hand though in case it absorbs and you need to add a bit before or during baking. Enjoy!

          Reply
  15. beth says

    October 26, 2016 at 8:56 am

    hi there! if i were to freeze this, what do you recommend I do to reheat – temperature, time, etc?
    thank you!

    Reply
    • EverydayMaven says

      October 26, 2016 at 8:59 am

      Hi Beth! Are you planning on cooking it first and then freezing it OR preparing it and freezing before baking?

      Reply
  16. Ginette says

    October 24, 2016 at 5:14 pm

    I don’t eat dairy (eggs, cheese, milk)
    I have cheese substitute but what about eggs and milk?
    – any suggestions substitutes?

    Reply
  17. Julia Oppermann says

    September 16, 2016 at 8:26 pm

    Would their be any significant changes if I used zucchini as noodles instead of gluten free noodles?

    Reply
    • EverydayMaven says

      September 21, 2016 at 11:02 pm

      Hey Julia,
      Yes – big time. This recipe has way more liquid than you would want to use for a zucchini noodle lasagna.

      Reply
  18. S says

    August 29, 2016 at 6:19 am

    Try adding a bit of lemon zest to the Ricotta and Marinara sauce — you don’t taste the lemon but it’s amazing how much lighter and fresher a little lemon can make most things taste.
    Also delicious with a Béchamel or Alfredo sauce.

    Reply
  19. Liz says

    March 1, 2016 at 11:58 am

    This is excellent. I add basil to the ricotta.

    Reply
    • EverydayMaven says

      March 1, 2016 at 10:19 pm

      Yes!! Such a great idea Liz. 🙂

      Reply
  20. James Crandall says

    December 24, 2015 at 8:11 pm

    Great sounding recipe. I plan to make this for my vegetarian son. All of my family enjoys the meat-less meals too. Best of the holiday season to you and family.

    Reply
    • EverydayMaven says

      December 26, 2015 at 9:34 pm

      Hope he loves it James! Happy Holidays 🙂

      Reply
  21. Christina says

    December 23, 2015 at 11:09 am

    looks amazing…any substitute for mushrooms – won’t eat them…

    Christina

    Reply
    • EverydayMaven says

      December 23, 2015 at 3:07 pm

      Hi Christina!
      How about roasted peppers?

      Reply
  22. John/Kitchen Riffs says

    December 23, 2015 at 8:00 am

    LOVE Italian for Christmas Eve. We often do fish/seafood. Or pasta. Or often both! So this would be a perfect dish for us. Thanks. And Happy holidays!

    Reply
    • EverydayMaven says

      December 23, 2015 at 3:04 pm

      Happy Holidays to you and Mrs. K.R. !!

      Reply

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Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

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