Garden Vegetable Lasagna (Gluten Free)
This gluten free Garden Vegetable Lasagna recipe is made with veggies like eggplant and spinach. It's the best vegetarian comfort food!
Servings: 8
Calories: 546kcal
Equipment
- 9x13 inch pan
Ingredients
- 6 cloves garlic
- 1 onion
- 2 banana peppers or sub 2 bell peppers
- 1 bell pepper any color
- 1 large eggplant
- 2 cups spinach
- ½ cup basil
- 2 cups ricotta cheese
- 1 egg
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoon olive oil split
- ½ cup low sodium vegetable broth
- 1 jar marinara sauce
- 1 ½ - 2 cups mozzarella cheese
- 1 package gluten free lasagna noodles or regular lasagna noodles if not GF
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Boil 1 package of gluten-free lasagna noodles (or regular lasagna noodles if not gluten free) according to package instructions. Drain, rinse with cold water, and set aside.
- Mince garlic and onions.
- Dice banana and bell peppers and roughly chop 2 cups of fresh spinach.
- Cut 1 large eggplant into small cubes.
- Heat a skillet to medium and add 1 Tbsp. of olive oil.
- Add the garlic and onions to the skillet and sauté for 4-5 minutes, stirring often.
- Add the peppers to the skillet and sauté for another 5 minutes or until the peppers have slightly softened.
- Add the eggplant along with ¼ tsp. each of kosher salt and pepper. Stir and cook for another 5 minutes.
- Deglaze with ½ cup vegetable stock and continue to cook until slightly softened.
- Add the spinach to the skillet, stir, and continue to cook for another 2 minutes. The vegetables should be softened but not mushy. Remove from heat and set aside.
- Mix 2 cups of ricotta cheese, 1 egg, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.
- Assemble The Lasagna: Pour 1 Tbsp. olive oil in a 9x13 inch cake pan and spread evenly across the bottom.
- Pour ⅓ jar of marinara sauce over the olive oil and spread evenly across bottom of pan.
- Add 1 layer of lasagna noodles to pan (Noodles can overlap a bit). Spread half the ricotta mixture evenly on top of noodles. Add half the sauteed vegetables on top of that and then ⅓ of the marinara sauce on top of that. Repeat with another layer of noodles, vegetables, and sauce.
- Shred 1 ½ - 2 cups of mozzarella cheese. Spread evenly over the top.
- Cover the pan with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes.
- To serve: Sprinkle with Parmesan cheese and some fresh basil.
Notes
This recipe is gluten free but can be made with regular pasta noodles if not gluten free.
You can use as much or as little cheese on top as you like. Fresh mozzarella can be substituted for shredded mozzarella.
Nutrition
Serving: 1cup | Calories: 546kcal | Carbohydrates: 60g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 1025mg | Potassium: 635mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2305IU | Vitamin C: 32.3mg | Calcium: 411mg | Iron: 1.9mg