This gluten free lasagna is a crowd pleaser, packed with veggies and no one will know it’s gluten free! Made with a rich meat sauce, roasted zucchini and mushrooms, creamy herby ricotta mixture, marinara sauce and my favorite gluten free lasagna noodles.
Most people have made a lasagna or can go buy one at the store but this one is much different! This one is healthy and packed with tons of veggies and the most delicious meat sauce! And if you can’t have gluten, then this gluten free lasagna isn’t as easy to find at the store and if you do it’s packed with yucky ingredients.
Make this one and feel good about eating it! The version I made is gluten and dairy free with an option to have it grain free as well! The ricotta is almond based and the noodles are either brown rice or almond flour. You will be so happy once you make this and try it out! It tastes like the real deal!
What’s in this Gluten Free Lasagna?
Here are the ingredients you’ll need:
- For the zucchini: you’ll start by roasting the zucchini in the oven with olive oil and season with salt and pepper
- For the meat sauce: this is where all the flavor is! You’ll need onions, garlic, mushrooms, ground beef and marinara sauce
- For the ricotta: add chopped basil, an egg, olive oil, lemon zest and season with salt and pepper to really bring out the flavors!
- For assembly: gluten free brown rice lasagna noodles or fresh almond flour lasagna sheets, plus the roasted zucchini, meat sauce and ricotta mixture
- To garnish: if you eat dairy, top the assembled lasagna with freshly grated mozzarella cheese and parmesan
Customize your gluten free lasagna
Lasagna is so versatile and easy to adjust to your liking. Here are some suggestions for customization:
- Make it grain free or dairy free: use grain free lasagna noodles or replace the noodles with veggies like zucchini, eggplant, bell pepper and sweet potato
- Add more veggies: add in spinach or any cooked greens and as mentioned above swap the noodles for thinly sliced planks of veggies like zucchini, eggplant, bell pepper and sweet potato
- Go vegetarian or vegan: omit the ground beef and add more mushrooms or your favorite meat alternative to the sauce
- Choose your meat: you can also swap the ground beef for ground turkey, chicken or even shredded chicken
Storing and Freezing Tips
- To store: this gluten free lasagna will stay good in your fridge for about 5 days. Once the lasagna is completely cooled, place it in a glass container and place it in the fridge or cut into indiviual servings and into meal prep containers. To reheat it, place in the microwave with a paper towel on top, or place in an oven safe dish and bake covered at 400 for about 20 minutes until heated through.
- To freeze: Freezer friendly! Follow the instructions above, but instead of placing the lasagna in the fridge, put it in your freezer for up to 3 months. To reheat, thaw the lasagna overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
Do I need to cook the noodles before using?
You can use the noodles straights from the package. I suggest not using the No Boil versions of the lasagna noodles as they can get grainy and they aren’t necessary. Just add in the raw noodles during assembly and they will cook in the oven!
How to make the gluten free lasagna
- Roast the zucchini. You’ll start by baking the zucchini in the oven until the zucchini slices are tender and slightly browned around the edges. Remove from the oven and set aside.
- Make the meat sauce. Next, you’ll make the meat sauce by sauteing the onions and garlic, then mushrooms, ground beef and then marinara sauce. You’ll let that simmer for about 15-20 minutes.
- Make the ricotta mixture. In a large bowl combine the ricotta cheese, lemon zest, basil, olive oil, egg, salt and pepper.
- Assemble lasagna. Here’s the fun part! To a baking dish you’ll add 1/4 cup meat sauce on the bottom, then a layer of the lasagna noodles, meat sauce, ricotta mixture and top with 1/3 of the cooked zucchini in an even layer. Repeating the layers until all ingredients are gone!
- Bake & serve. Finally, sprinkle shredded cheese evenly over the top layer of meat sauce, if using, then bake until the sauce is bubbling. Remove them from the oven, and enjoy!
Tips for making ahead of time
Lasagna is great for making ahead of time so you dont have to worry when the family is hungry! Here are som tips to make ahead:
- Make the meat sauce: You can cook the whole meat sauce even a day or two before to make assemblly of the lasagna super easy! It will also make the sauce taste 10x better
- Roast the zucchini: cut and roast the zucchini the day before or the morning of
- Assemble gluten free lasagna: make the whole recipe the day before or morning of and just bake an hour before you want dinner on the table!
More gluten free weeknight dinners:
- One Pan Braised Chicken with Caramelized Onion, Mushrooms and Broccolini
- Grain Free Spaghetti & Meatballs
- Sang Choi Bao (Asian Lettuce Cups)
- Paleo Cashew Chicken
- Chicken Kebab Tacos
Gluten Free Zucchini & Mushroom Lasagna
This gluten free lasagna is a crowd pleaser, packed with veggies and no one will know its gluten free! Made with a rich meat sauce, roasted zucchini and mushrooms, creamy herby ricotta mixture, marinara sauce and my favorite gluten free lasagna noodles.
Ingredients
- 4 medium zucchinis cut in half and thinly sliced into flat planks
- 1 tablespoon olive oil
- 1 teaspoon salt
Meat Sauce:
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 8 oz crimini or white mushrooms sliced
- 2 lbs ground beef 80/20
- 1 24oz jar marinara sauce (I like Rao’s brand)
Ricotta:
- 2 cups ricotta cheese I use dairy free Kite Hill ricotta
- Zest of 1 small lemon
- 1/4 cup fresh basil chopped
- 1 large egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- freshly cracked black pepper
Assembly:
- 2 cups shredded mozzarella cheese optional
- 1 box gluten-free lasagna noodles I like Jovial or Capellos
Instructions
- Directions
- Preheat your oven to 375°F (190°C).
- Place the sliced zucchini on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for about 15-20 minutes, or until the zucchini slices are tender and slightly browned around the edges. Remove from the oven and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened and fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add the ground beef, breaking it up and cooking until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Season with salt. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- In a separate bowl, combine ricotta cheese, lemon zest, chopped basil, olive oil and the egg. Mix well until smooth. Season with salt and pepper to taste.
- In a 9×13-inch baking dish, place about 1/4 cup meat sauce on the bottom to prevent sticking, spread in a thin layer on the bottom of the dish.
- Place a layer of the lasagna noodles over the sauce, breaking them if needed to fit the dish. Then an even layer of meat sauce on top, about 1 1/2 cups (1/3 of the sauce). Then 1/3 of the ricotta mixture and top with 1/3 of the cooked zucchini in an even layer, about 15 pieces.
- Repeat the layers two more times until everything has been used: noodles, meat sauce, ricotta mixture, and zucchini.
- Sprinkle shredded cheese evenly over the top layer of meat sauce, if using.
- Spray a piece of parchment paper with cooking spray and place over the lasagna. The add foil on top and tuck under the sides. Bake in the preheated oven for 40-45 minutes, or until the lasagna noodles are tender and the cheese is melted and bubbly. Remove the parchment and foil and bake for an additional 10 minutes, or until the cheese is golden brown.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy!
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