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!
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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!
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We left the eggs out and it was still perfect. Amazing recipe.
That is so wonderful to hear! Glad it worked great without the eggs 🙂
Hello, can I use the lasagna noodles that need to be cooked with this?
Absolutely – you just need to cook them first!
Fabulous! Everyone I make this for LOVES it, whether gluten-free or vegetarian. I add Beyond Meat Hot Italian Sausage.
Hi Betsey! Thank you so much – I love that it works well with the Beyond sausage!!
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?
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!
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.
Hi Alex! So happy to hear it – I often add more / different veggies as well!!
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!
Thank you for this delicous recipe. I look forward to trying your other recipes.
Hi Lydia! So happy to hear you liked it and welcome <3