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Vegetarian Lasagna (Gluten-Free)

This gluten-free, vegetarian lasagna recipe is a delicious and healthy alternative to traditional lasagna, and serves approximately 6-8 people. Made with fresh vegetables and three different types of cheese, it takes about 30 minutes to prepare and 50 minutes to cook.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Cuisine Italian
Servings 6 people

Ingredients
  

  • 12 gluten-free noodles
  • 2 cups your favorite marinara sauce
  • 2 cups shredded mozzarella
  • 1 cup ricotta
  • 1/2 cup grated parmesean
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups freshly sliced vegetable of your choice (zucchini, mushroom, or bell peppers)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles according to the package instructions, and then drain them and rinse them with cold water to prevent them from sticking together.
  • In a mixing bowl, combine the ricotta cheese, parmesan cheese, egg, salt, and pepper.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Place a layer of lasagna noodles on top of the marinara sauce, followed by a layer of sliced vegetables.
  • Spoon half of the ricotta cheese mixture on top of the vegetables, and then sprinkle with one-third of the shredded mozzarella cheese.
  • Repeat layers, starting with marinara sauce, followed by noodles, vegetables, ricotta mixture, and mozzarella cheese.
  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
  • Let the lasagna cool for a few minutes before serving.