Gluten Free Veggie Lasagna

This is one of my favorite dinner recipes.  A delicious light-ish take on a hearty Italian dish. I love using Mueller’s GF pasta sheets.  They don’t have the cleanest ingredient list but this is a special dinner that we don’t have very often.  It’s so good.

gf veggie lasagna

My family loves this gluten free version.  As Ava said, ‘You don’t feel so heavy after eating this – Like you do when you have regular!’ I couldn’t agree more!

veggie lasagna

You can use any veggie you prefer.  But I love zucchini and mushrooms in my veggie lasagna.  You could easily replace the kale with spinach or swiss chard.  If you love peppers or butternut squash – add ’em!!  What ever veggie you and your family love saute it up and add.

Veggie Lasagna petitfoodie

Show your family how good gluten free Italian can be with this delicious dish!

veggie lasagna

Veggie Lasagna

  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 10m
  • Serves: 3


  • 6 gf lasagna pasta small sheets
  • 1 zucchini, chopped
  • 1/2 onion, chopped
  • 2 cups kale
  • 1 cup mushrooms
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan, shredded
  • 2 cups marinara sauce
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1 teaspoon Italian herbs, dried
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil


  1. Preheat oven to 350*
  2. Combine ricotta, egg, Italian herbs, garlic powder, salt and pepper in a small bowl. Set aside.
  3. In a saute pan heat olive oil. Saute onion until translucent.
  4. Add in zucchini and mushrooms. Saute until tender.
  5. Add in kale and wilt down.
  6. Pour marinara sauce in the veggies and let simmer for 15 minutes.
  7. Add 1/3 of the sauce down in a 9x9 square pan. Layer 3 lasagna noodles, ricotta, sauce. Repeat 2 times.
  8. Top with mozzarella and Parmesan. cover with foil.
  9. Bake for 45 minutes. Uncover foil and broil for 2-5 minutes until top is brown.
  10. Let cool for 10 min and serve .
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