Vegetable Lasagna

Vegetarian Lasagna

I wanted to try a lighter lasagna – that would still be filling and make great leftovers, but be a bit lighter on the calories and fat and I wanted to try meatless. I picked some fresh zucchini, mushrooms, green bell peppers, and onions to place between the layers of gluten free noodles and the traditional tomato sauce and cheeses. I’m very pleased with the results – the different vegetables give a lot more texture than the traditional lasagna and there’s a lot more flavor.


10 oz gluten free lasagna noodles
2 large zucchini, chopped
8 oz fresh mushrooms, sliced
1 large green pepper, diced
1 small white onion, diced
22 oz tomato sauce
2 garlic cloves, minced
2 tablespoons fresh basil
8 oz ricotta cheese
1 cup mozzarella cheese
1 cup cheddar cheese

veggielasagna2Preheat the oven to 375F. If you have the no boil noodles go ahead and start your bottom layer in the pan (I tried the no boil this time) – if not cook the noodles and prepare the vegetables.

Starting with a layer of noodles on the bottom,  then a layer of sauce and the garlic at the bottom, then ricotta, then vegetables, then cheeses. repeat, and top off with the fresh basil. I like to keep a spatula handy to help smooth out the ricotta as I go. After your final layer of cheese and herbs, cover carefully with tinfoil and place in the oven for 30-35 minutes. Remove the foil then place back in the oven for 10 minutes.

Serves 6. Enjoy!


One thought on “Vegetable Lasagna

  1. Sophie33 2014/10/03 / 3:23 am

    Yum, I will be making this this midday! For sure! I have found some really tasty brown rice lasagna sheets & love them!

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