Delicious Veggie Lasagna Recipe for Vegetarian Lovers

Welcome to my kitchen, where I will be sharing with you one of my all-time favorite recipes – the Simply Gluten Free Me Veggie Lasagna Recipe. As a nutritionist and food blogger, I always strive to create healthy, organic, gluten-free, and dairy-free meals that are both delicious and nourishing.

Lasagna is one of those comfort foods that we all know and love, but this vegetarian version takes it to a whole new level. By replacing traditional wheat-based noodles with zucchini slices, we can enjoy a lighter, lower-carb lasagna that is still satisfying and delicious. Plus, it’s packed with nutrient-dense vegetables like spinach, carrots, and peppers.

Whether you are already following a gluten-free or dairy-free diet or simply looking for a delicious and healthy meal option, this Simply Gluten Free Me Veggie Lasagna recipe has got you covered. So why not give it a try and taste for yourself just how amazing healthy eating can be?

Why You’ll Love This Recipe

Simply Gluten Free Me Veggie Lasagna
Simply Gluten Free Me Veggie Lasagna

Are you looking for a delicious and healthy meal to add to your recipe collection? Look no further than the Simply Gluten Free Me Veggie Lasagna recipe! Here are a few reasons why I think you’ll love this dish:

Firstly, this veggie lasagna is completely gluten-free, dairy-free and vegan-friendly, making it a perfect choice for anyone with dietary restrictions or those who are health-conscious. Plus, with fresh veggies like zucchini, green peppers, and spinach layered in every bite, this recipe is packed full of nutrients and flavor.

Secondly, this lasagna is incredibly easy to make, using simple ingredients that you may already have on hand. With just a little bit of chopping, sautéing and layering, you can have a healthy and filling vegan meal in no time.

But perhaps the biggest reason why you’ll love this recipe is because it tastes absolutely delicious! The combination of creamy ricotta cheese (made with cashews for a dairy-free option), savory marinara sauce and perfectly seasoned vegetables makes for an irresistible flavor profile.

So, whether you’re new to the world of gluten-free, dairy-free and vegan cooking or a seasoned pro looking for a tasty and wholesome addition to your meal plan, give the Simply Gluten Free Me Veggie Lasagna recipe a try – I promise you won’t be disappointed!

Ingredient List

 Layers upon layers of delicious veggies and gluten-free noodles, this lasagna is simply divinely healthy!
Layers upon layers of delicious veggies and gluten-free noodles, this lasagna is simply divinely healthy!

Here is a list of ingredients you’ll need to prepare the Simply Gluten Free Me Veggie Lasagna recipe. These ingredients are easy to find in your local grocery store or supermarket. Also, some substitutions and variations are possible, which we will discuss later.

Gluten-Free Noodles

  • 1 package gluten-free lasagna noodles


  • 1 pound zucchini, thinly sliced
  • 1 green pepper, diced
  • 2 garlic cloves, finely minced
  • 1 carrot, finely diced
  • 2 cups fresh spinach leaves
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves


  • 3 cups part-skim mozzarella cheese, shredded
  • 3 cups part-skim ricotta cheese
  • 1 cup grated provolone cheese

Sauce and Seasoning

  • 4 cups store-bought marinara sauce or homemade marinara sauce (see recipe)
  • Salt and black pepper to taste
  • ¼ teaspoon ground fresh nutmeg

Olive oil

  • ¼ cup extra-virgin olive oil

Be sure to double-check the ingredients list to make sure you have everything you need before starting. With these components combined with a little kitchen magic,
you’ll have one delicious gluten-free vegetable lasagna!

The Recipe How-To

 No gluten? No dairy? No problem! This veggie lasagna is incredibly delicious and nutritious too!
No gluten? No dairy? No problem! This veggie lasagna is incredibly delicious and nutritious too!

Preparing the Vegetables

Start by preheating the oven to 350 F. Then, thinly slice 1 pound of zucchini trimmed at both ends. Dice 1 green pepper, grate 2 carrots, finely dice 2 garlic cloves and set these ingredients aside.

Next, place a pot of water over high heat and bring it to a boil. Add 1/4 teaspoon of sea salt to the boiling water, then add the sliced zucchini and 2 cups of fresh spinach leaves. Cook for 2 minutes, then transfer them to a plate lined with paper towels to drain any excess water.

Making the Ricotta Mixture

Combine in a mixing bowl, 1 2/3 cup of part-skim ricotta cheese, 2 large eggs, 1/4 cup of freshly chopped basil, and 1 tablespoon of fresh parsley. Season with 1/4 teaspoon each of black pepper and sea salt. Mix well until all ingredients are well combined.

Assembling the Lasagna

Begin by lightly oiling the bottom and sides of a 9×13-inch baking dish using extra-virgin olive oil. Spread out a thin layer (about 1 cup) of your favourite marinara sauce onto the bottom of the baking dish.

Then, arrange 3 gluten-free lasagna noodles vertically over the marinara sauce. Top with half of your cooked vegetables (cooked zucchini and spinach mixture), followed by half of your diced green peppers and carrots.

Spoon half of your ricotta mixture over the vegetables before adding another layer of three lasagna noodles. Pour an additional cup of marinara sauce over the layer of lasagna noodles before adding another layer of vegetables (remaining halves), followed by another layer of ricotta mixture.

Add one final layer of gluten-free lasagna noodles on top along with one last cup of marinara sauce. Finally, sprinkle 1 1/2 cups of part-skim mozzarella cheese and 3/4 cup of provolone cheese on top.

Baking the Lasagna

Cover the lasagna with foil and transfer it to the preheated oven. Bake for 40 minutes. Remove the foil and continue baking for another 15-20 minutes or until the cheese on top is perfectly melted and slightly browned. When done, remove from oven and let sit for 5-10 minutes to cool before cutting into slices.

Final Touch

Before serving, garnish the top of your lasagna with freshly chopped basil or parsley leaves. And then cherish your moment to enjoy your delicious gluten-free vegetarian lasagna, perfect for family dinners or potlucks!

Substitutions and Variations

 This veggie lasagna is so easy to make, you'll love it from start to finish!
This veggie lasagna is so easy to make, you’ll love it from start to finish!

One of the great aspects of this Simply Gluten Free Me Veggie Lasagna Recipe is that it is highly versatile and customizable. You can easily substitute or add ingredients according to your liking, dietary restrictions, or what’s available in your pantry and fridge. Here are some ideas for substitutions and variations to try:

– Vegan or Dairy-Free Options: To make this recipe completely vegan, you can swap the cheese with vegan cheese or cashew ricotta. For a dairy-free version, you can use non-dairy cheese or skip the cheese altogether.

– More Vegetables: Feel free to add more vegetables to this lasagna. Some great options include sliced mushrooms, diced eggplant, roasted red peppers, artichoke hearts, or thinly sliced sweet potatoes.

– Different Greens: While spinach adds a lovely flavor and color to this lasagna, you can use other greens such as kale or collard greens. Just make sure to blanch them in boiling water for a minute or two before using to make them easier to eat.

– Gluten-Free Noodles: If you cannot find gluten-free lasagna noodles at your grocery store, you can use zucchini noodles (also known as zoodles) instead. Just slice the zucchini lengthwise into thin strips and use in place of the noodles.

– Meaty Version: If you prefer a meaty lasagna, you can add ground beef or turkey to the sauce or substitute some of the vegetables with cooked sausage.

– Spicier Kick: To add some heat and depth of flavor to your lasagna, try adding a tablespoon or two of chili sauce, red pepper flakes, smoked paprika, or cumin to the tomato sauce.

Remember that tweaking recipes is part of the fun of cooking and allows you to create dishes that suit your preferences and needs. Experiment with different substitutions and variations until you find your perfect version of this delicious gluten-free vegetable lasagna.

Serving and Pairing

 Who says lasagna can't be healthy? Try this recipe and prove them wrong!
Who says lasagna can’t be healthy? Try this recipe and prove them wrong!

This gluten-free and dairy-free veggie lasagna pairs perfectly with a side salad or roasted vegetables for a complete and healthy meal. The freshness of the vegetables and herbs used in this recipe allows it to be a perfect dish for any season.

Pair this veggie lasagna with a light and refreshing summer salad, consisting of fresh greens, cherry tomatoes, cucumbers, and sliced avocado drizzled with a citrus vinaigrette. Alternatively, serve the lasagna alongside roasted root vegetables like carrots, sweet potatoes, parsnips, and beets seasoned with fresh rosemary and thyme for a cozy winter meal.

If you’re looking for a wine pairing option, this vegetable lasagna complements well with a medium-bodied red wine like Chianti or Merlot. Both wines work to balance out the rich tomato sauce on the lasagna while also contrasting nicely by not overpowering the freshness of the vegetables.

No matter how you choose to serve this veggie lasagna, it’s guaranteed to be a comforting and satisfying meal that everyone will enjoy.

Make-Ahead, Storing and Reheating

 Gluten-free and dairy-free never tasted so good with this amazing veggie lasagna recipe!
Gluten-free and dairy-free never tasted so good with this amazing veggie lasagna recipe!

One of the best things about this Simply Gluten-Free Me Veggie Lasagna Recipe is that it can be made ahead of time and stored for later. To make a day ahead, simply assemble the lasagna as recommended in step four but skip the baking process. Place it in the fridge overnight and bake it the next day.

It’s important to note that this lasagna tastes even better reheated. To reheat, preheat your oven to 350°F and cover the dish with foil. Bake for around 30 minutes, or until fully heated through.

If you have leftover lasagna, you can store it in an airtight container in the refrigerator for up to four days. It’s a perfect meal prep dish for busy weeknights or quick lunchtime bites.

When reheating leftover lasagna, I recommend adding a little bit of water or vegetable broth to avoid it becoming dry. Microwaving is also an option, but I find that reheating in the oven provides a better texture and flavor.

Overall, this easy-to-follow recipe is versatile and perfect for making ahead or storing leftovers. So go ahead and whip up a batch of this delicious gluten-free vegetarian lasagna – you won’t regret it!

Tips for Perfect Results

 This veggie lasagna is chock-full of healthy veggies, making it a guilt-free indulgence.
This veggie lasagna is chock-full of healthy veggies, making it a guilt-free indulgence.

Now that you have your ingredient list prepared and ready to go, here are some tips for perfect results when making this Simply Gluten Free Me Veggie Lasagna recipe.

First and foremost, make sure to preheat your oven to 350 degrees Fahrenheit before starting to prepare the lasagna. Taking care of this ahead of time will prevent any mishaps or delays in cooking.

When it comes to layering the lasagna, start with a thin layer of marinara sauce at the bottom of your baking dish. This will help prevent the noodles from sticking to the bottom while also adding a burst of flavor.

In addition, it is important to evenly distribute each layer of vegetables and cheese throughout the lasagna. Use a spatula or spoon to spread everything out evenly and avoid clumping or overcrowding in one section.

To ensure that the lasagna noodles cook properly, be sure to cook them according to package instructions and handle them gently when placing them in the baking dish. It is also helpful to slightly overlap each noodle when layering them for added stability.

Finally, don’t be afraid to get creative with your substitutions and variations. While this recipe calls for specific ingredients, feel free to swap in different vegetables or cheese based on what you have available or personal preferences. Have fun with it and make it your own!

Bottom Line

In conclusion, the Simply Gluten Free Me Veggie Lasagna Recipe is a delicious, healthy, and versatile dish that everyone can enjoy. Whether you are gluten-free, dairy-free, vegetarian, or vegan, this lasagna is the perfect choice to satisfy your cravings without comprising on taste and health. With its combination of fresh vegetables, cashew ricotta cheese, and gluten-free lasagna noodles, it’s a complete and balanced meal that will give you the energy you need throughout the day.

Even if you’re not following a specific diet, this veggie lasagna recipe is still an excellent option for you. It’s a tasty way to add more nutrient-dense vegetables to your diet while satisfying your comfort food cravings. I guarantee that once you try this recipe, you will love it and could easily make it a staple in your meal planning.

In today’s world where people are becoming more aware of what they eat and how it impacts their health, it is essential to have healthy and delicious recipes that meet every individual’s dietary needs. The Simply Gluten Free Me Veggie Lasagna Recipe ticks all the boxes – gluten-free, dairy-free, vegan options – with so much flavor packed in every bite.

So why not give it a try? Gather your ingredients and start preparing this delightfully scrumptious vegetable-loaded lasagna now!

Simply Gluten Free Me Veggie Lasagna

Simply Gluten Free Me Veggie Lasagna Recipe

Ready, Set, Cook! Special Edition Contest Entry. Layers of rich creamy cheese, veggies and potatoes with a spicy red gravy. a true treat for the lasagna lovers without the gluten.
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Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian
Servings 6 9*13
Calories 498.4 kcal


  • 4 cups Simply Potatoes® Shredded Hash Browns
  • 2 cups part-skim ricotta cheese
  • 2 cups part-skim mozzarella cheese, shredded
  • 3 eggs
  • 1/2 cup shredded sharp provolone cheese
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 garlic cloves, diced
  • 1/4 cup extra virgin olive oil
  • 3 cups basil, tomato sauce all natural
  • 1 cup carrot, shredded
  • 2 cups fresh spinach, chopped
  • 1 cup fresh red pepper, sliced
  • 1 cup fresh green pepper, sliced
  • 1 cup fresh green zucchini, shredded
  • 2 teaspoons chili sauce
  • 1 (8 ounce) can cooking spray
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh nutmeg


  • Preheat oven to 400 degrees.
  • Spray 9x13 lasagna pan generously with non stick spray.
  • In a large bowl combine the following ingredients: 2 cups ricotta cheese, 3 eggs (slightly beaten), 1/2 cup parsley, 1/2 cup basil, 2 cloves garlic, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg. Set aside.
  • In a separate large bowl combine the following ingredients: carrots, spinach, peppers, zucchini, olive oil and hot sauce. Set aside.
  • Get ready to layer.
  • Place 1 cup of tomato sauce on the bottom of the prepared pan.
  • Place 1 cup of Simply Potatoes, spread evenly.
  • Place 1 cup cheese mixture, spread evenly.
  • Place 1 cup of veggie mixture, spread evenly.
  • Sprinkle with mozzarella evenly.
  • Repeat the layers until ingredients are finished cover with foil to bake for 45 minutes.

Add Your Own Notes


Serving: 338gCalories: 498.4kcalCarbohydrates: 14.2gProtein: 35.9gFat: 33.4gSaturated Fat: 15.7gCholesterol: 174.5mgSodium: 855.6mgFiber: 2.7gSugar: 4.8g
Keyword < 4 Hours, Easy, Free Of..., Kosher, Potato, Vegetable, Weeknight
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