This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest!
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.
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!
This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest!While I grew up celebrating Hanukkah, my extended family celebrated Christmas and
- 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
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Mix ricotta cheese, eggs, salt, parsley, black pepper and red pepper together until well combined.
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Clean mushrooms and thinly slice.
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Slice mozzarella with a
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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.
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Remove from heat, drain well (really press the water out!) and set aside.
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Preheat oven to 350F. Line up lasagna noodles, marinara, ricotta cheese mixture, drained veggies, sliced mozzarella and grated cheese.
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Begin assembling by spreading 1/2 cup of marinara on the bottom of your baking dish.
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Add one layer of uncooked noodles (about 3 to 4 noodles / noodle pieces).
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Use a spatula to spread 1/2 of the ricotta cheese mixture over the noodles.
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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.
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Add layer of uncooked noodles (about 3 to 4 noodles / noodle pieces). Top with 1 1/2 cups of marinara.
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Use a spatula to spread remaining 1/2 of the ricotta cheese mixture over the noodles.
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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.
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Add remaining noodles / noodle pieces. Cover with 1 1/2 cups marinara sauce, remaining sliced mozzarella and remaining veggie mixture.
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Sprinkle generously with remaining grated cheese.
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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
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Remove foil and continue baking uncovered for an additional 45 minutes or until top is brown and bubbly.
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Allow to cool for 10 to 15 minutes before cutting. Cut into 8 large or 12 medium pieces, serve warm and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
CP says
June 23, 2019 at 7:41 pmEasy 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.
Karen says
December 24, 2018 at 1:29 amThis 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.
EverydayMaven says
January 2, 2019 at 11:04 amHey Karen! It just mixes together – this is one of the secrets of keeping moisture in the layers. How did it come out!?
Ali Telesz says
August 10, 2018 at 2:38 amI 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
EverydayMaven says
August 10, 2018 at 12:20 pmYay!! So happy to hear this Ali – thanks for taking the time to comment!
Maddy says
December 20, 2017 at 1:51 pmHow would you change the recipe if using fresh lasagna noodles? Cook first or not
EverydayMaven says
January 4, 2018 at 3:56 pmHi Maddy, I would NOT cook them first!
Marjorie says
October 9, 2017 at 7:37 amCan I prepare, cook and freeze in advance and if so, can you give me instructions on reheating?
EverydayMaven says
October 12, 2017 at 2:56 pmHi 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.
Gayle says
December 4, 2016 at 10:06 pmI 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!
EverydayMaven says
December 11, 2016 at 1:49 pmHi 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?
DonO says
August 5, 2017 at 9:42 amThis 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.
EverydayMaven says
August 10, 2017 at 10:19 pmThat is so great Don!! Love this feedback and I’m so happy that your family loves this recipe 🙂
Mimi says
November 25, 2016 at 6:14 pmCan 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!
EverydayMaven says
December 11, 2016 at 1:41 pmHi 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!
beth says
October 26, 2016 at 8:56 amhi there! if i were to freeze this, what do you recommend I do to reheat – temperature, time, etc?
thank you!
EverydayMaven says
October 26, 2016 at 8:59 amHi Beth! Are you planning on cooking it first and then freezing it OR preparing it and freezing before baking?
Ginette says
October 24, 2016 at 5:14 pmI don’t eat dairy (eggs, cheese, milk)
I have cheese substitute but what about eggs and milk?
– any suggestions substitutes?
Julia Oppermann says
September 16, 2016 at 8:26 pmWould their be any significant changes if I used zucchini as noodles instead of gluten free noodles?
EverydayMaven says
September 21, 2016 at 11:02 pmHey Julia,
Yes – big time. This recipe has way more liquid than you would want to use for a zucchini noodle lasagna.
S says
August 29, 2016 at 6:19 amTry 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.
Liz says
March 1, 2016 at 11:58 amThis is excellent. I add basil to the ricotta.
EverydayMaven says
March 1, 2016 at 10:19 pmYes!! Such a great idea Liz. 🙂
James Crandall says
December 24, 2015 at 8:11 pmGreat 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.
EverydayMaven says
December 26, 2015 at 9:34 pmHope he loves it James! Happy Holidays 🙂
Christina says
December 23, 2015 at 11:09 amlooks amazing…any substitute for mushrooms – won’t eat them…
Christina
EverydayMaven says
December 23, 2015 at 3:07 pmHi Christina!
How about roasted peppers?
John/Kitchen Riffs says
December 23, 2015 at 8:00 amLOVE 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!
EverydayMaven says
December 23, 2015 at 3:04 pmHappy Holidays to you and Mrs. K.R. !!