Name: Gluten-Free Vegetarian Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 pound zucchini, trimmed and sliced thin lengthwise (Use a mandoline for even ribbons.); 9 ounces fresh spinach, chopped; 24 ounces ricotta cheese (Part-skim or whole milk ricotta can be used.); 3 ounces Parmesan, rennet-free (Choose rennet-free for strict vegetarians.); 1 large egg, beaten (See variations for egg-free options.); 12 ounces part-skim mozzarella, shredded; 2 teaspoons minced garlic; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1/2 teaspoon crushed red pepper (optional); 24 ounces marinara sauce (Use your favorite jarred or homemade.); 12 ounces gluten-free lasagna noodles (Cook per package directions.)

I first made this gluten-free vegetarian lasagna on a rainy Sunday when I wanted comfort food without the wheat. It’s a layered casserole that swaps traditional wheat sheets for gluten-free lasagna noodles and stretches vegetables—thin zucchini ribbons and wilted spinach—into a rich ricotta-parmesan filling. It’s hearty, family-friendly, and perfect when you want a make-ahead dinner that still feels homemade.

Why you’ll love this dish

This lasagna balances comfort with lighter, vegetable-forward layers. It’s gluten-free without skimping on texture, uses familiar dairy ingredients for richness, and makes leftovers that reheat beautifully. It’s ideal for weeknight dinners, casual potlucks, or a cozy weekend meal when you want a crowd-pleaser that’s easy to assemble and bakes into something impressive.

“A comforting, cheesy lasagna that actually feels lighter — the zucchini adds brightness and the ricotta layer holds everything together.” — home-test review

Highlights:

Gluten-free friendly: uses packaged gluten-free lasagna noodles.
Vegetarian: rennet-free Parmesan keeps it suitable for lacto-vegetarians.
Make-ahead: assemble ahead and bake later, or freeze for a future meal.
Kid- and guest-approved: familiar lasagna flavor; sneaks in some extra veggies.

Step-by-step overview

Before you dive into the bowls and pans, here’s what happens in this recipe:

Slice zucchini into thin lengthwise strips and lightly pan-sauté to soften and release excess moisture.
Wilt fresh spinach in the same pan, drain and squeeze dry.
Mix ricotta, Parmesan, egg, garlic, herbs and crushed red pepper; fold in spinach.
Layer marinara, noodles, zucchini, ricotta mixture and mozzarella in a 13×9 dish; repeat.
Bake at 350°F until bubbly and cheese melts. Rest before slicing.

This quick summary helps you pace the prep: cook vegetables first, assemble, then bake.

What you’ll need

1 pound zucchini, trimmed and sliced thin lengthwise (use a mandoline for even ribbons)
9 ounces fresh spinach, chopped
24 ounces ricotta cheese
3 ounces Parmesan, rennet-free (vegetarian)
1 egg, beaten (see variations for egg-free options)
2 teaspoons minced garlic
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon crushed red pepper (optional)
24 ounces marinara sauce (use your favorite jarred or homemade)
12 ounces part-skim mozzarella, shredded
12 ounces gluten-free lasagna noodles, cooked per package directions

Substitution notes:

Ricotta: you can use part-skim or whole milk ricotta depending on desired richness.
Parmesan: choose rennet-free for strict vegetarians, or omit for lower sodium.
Noodles: if using no-boil gluten-free noodles, follow package directions and reduce noodle-cooking time or skip boiling—test manufacturer guidance.

Step-by-step instructions

Prep the zucchini: Trim ends and slice each zucchini into thin lengthwise ribbons. Aim for uniform slices so they cook evenly. Lightly salt and let sit 5–10 minutes if very watery, then pat dry.
Cook zucchini: Heat a skillet over medium. Spray with oil. Add zucchini in a single layer if possible and season with salt and pepper. Cook 8–10 minutes, turning so both sides soften. Remove and set aside.
Wilt the spinach: Spray the pan again and add chopped spinach. Cook, stirring, until just wilted. Transfer spinach to a plate lined with a clean towel. Fold towel over spinach and squeeze firmly to remove excess moisture.
Preheat oven: Set oven to 350°F (177°C).
Make the ricotta filling: In a medium bowl, combine ricotta, grated Parmesan, beaten egg, minced garlic, chopped basil, chopped parsley and crushed red pepper. Stir in the squeezed spinach. Taste and season with salt and pepper.
Assemble the dish: Coat a 13×9-inch casserole dish with cooking spray. Spread 1/2 cup marinara on the bottom to prevent sticking. Lay down a layer of cooked gluten-free noodles. Add a layer of zucchini ribbons. Spoon on half the ricotta mixture and sprinkle some mozzarella.
Repeat layers: Spread roughly 1/3 of the remaining marinara over the cheese, then repeat noodle → zucchini → ricotta → mozzarella layers once more.
Finish: Top with a final layer of noodles, the remaining marinara, and the rest of the mozzarella.
Bake: Cover loosely with foil and bake 30 minutes. Remove foil for the last 5–10 minutes if you want more browning on top.
Rest: Let the lasagna sit 15 minutes before cutting. This helps the layers set and makes cleaner slices.

Best ways to enjoy it

Pair with a simple arugula salad tossed with lemon and olive oil for brightness.
Serve alongside garlic-roasted asparagus, a crisp Caesar salad, or warm crusty bread (gluten-free if needed).
For wine pairings: a medium-bodied red like Chianti or a fuller-bodied rosé complements the tomato and cheese.
Plate in square portions and garnish with fresh basil and a light drizzle of extra-virgin olive oil.

Storage and reheating tips

Refrigerator: Store covered in an airtight container for up to 4 days. For best quality, eat within 3–4 days.
Reheat: Warm individual slices in the microwave for 60–90 seconds, or reheat a slice in a 350°F oven for 10–15 minutes covered, then uncover to melt the top.
Freezing: Cool completely, then wrap tightly with plastic wrap and foil or transfer to a freezer-safe dish. Freeze for up to 3 months. Thaw overnight in the fridge before reheating; add 10–20 minutes to reheating time if still cold.
Food safety: Reheat to at least 165°F (74°C) throughout before serving. Do not refreeze once thawed.

Pro chef tips

Squeeze the spinach: Removing moisture prevents a watery ricotta layer.
Dry the zucchini: If zucchini is especially watery, salt and drain for 10 minutes, then pat dry or gently press between towels.
Even slices: Use a mandoline for even zucchini ribbons so layers bake uniformly.
Prevent stickiness: Always spread a thin layer of sauce on the bottom so the noodles don’t stick.
Rest before slicing: Resting helps the lasagna set and keeps slices neat.
Make it ahead: Assemble and refrigerate up to 24 hours before baking. Remove from fridge while oven heats.

Creative twists

Vegan/dairy-free: Use a tofu-based ricotta (silken tofu blended with lemon, nutritional yeast, garlic, and salt) and a dairy-free mozzarella. Omit the egg or use a flax egg binder.
Add mushrooms: Sauté sliced cremini or portobello with garlic and fold into the ricotta for an umami boost.
Pesto layer: Swap one layer of marinara for a thin smear of basil pesto for a fresher, herb-forward flavor.
Hearty protein: Add cooked lentils or seasoned crumbled tempeh to the ricotta mixture for added protein.
Spice it up: Increase crushed red pepper or add a few dashes of smoked paprika to the ricotta for a smoky edge.

Your questions answered

Q: How long does this take to make from start to finish?
A: Active prep is about 35–45 minutes (slicing, sautéing, mixing, assembling). Bake time is 30 minutes plus a 15-minute rest, so plan for roughly 1 hour 30 minutes total.

Q: Can I use no-boil gluten-free noodles?
A: Yes—follow the package directions. Some brands require extra sauce or pre-soaking. If using no-boil, reduce initial noodle cooking and watch moisture levels.

Q: Why is my lasagna watery and how do I fix it?
A: Watery lasagna often comes from excess vegetable moisture or under-drained ricotta. Salt and drain zucchini, squeeze wilted spinach dry, and use a towel to remove extra liquid. Bake uncovered for a few minutes at the end to evaporate extra moisture.

Q: Can I make this dairy-free or vegan?
A: Yes. Replace ricotta with a tofu-based ricotta or store-bought dairy-free alternative and use plant-based mozzarella. Use a flax egg or omit egg; bind with a tablespoon of ground chia or additional tofu if needed.

Q: How should I reheat a whole frozen lasagna?
A: Thaw overnight in the fridge. Reheat covered at 350°F for 30–50 minutes depending on size, then uncover to brown the top. Ensure the internal temperature reaches 165°F.

Conclusion

If you want another take on this recipe or inspiration for swapping ingredients, check out a similar Gluten Free Vegetarian Lasagna – Wendy Polisi for a veggie-forward version and Gluten Free Vegetarian Lasagna – EverydayMaven™ for helpful assembly tips and variations. These resources are great for comparing techniques and tailoring the dish to your pantry.