The Gluten-Free Homemaker

I apologize if you received this in your reader last week.  I accidentally hit “publish” when I meant to save it for this week.


A friend of mine who has been gluten-free for less than a year recently told me she made a terrific lasagna.  It motivated me to make one myself.  I think this is only the second time I have made gluten-free lasagna.  The first time was a couple of years ago and it was a traditional lasagna.  It was good, but lasagna is a lot of work, and I just never did it again.  This time I decided to try a vegetable lasagna.  I looked at different recipes and chose the parts I liked.

You could vary the vegetables and shred or chop as you wish.  For example, if you have kids who aren’t fans of zucchini you might want to shred it rather than chop it. 

This lasagna was delicious!  I served it as a meatless main dish.  It was actually a busy evening when we had an early dinner and I didn’t serve anything else with it.  The kids all wanted seconds and were filled up and happy.  I hope you enjoy it too.

Gluten-Free Vegetable Lasagna

Preheat oven to 350 degrees.

1 pkg. gluten-free lasagna noodles (I used Tinkyada)
3 large carrots, shredded (about 2 c.)
3 small zucchini, chopped (about 2 c.)
1 small onion, chopped (about 3/4 c.)
2 cloves garlic, minced
2 c. sliced mushrooms (I used baby bellas)
olive oil
1/2 tsp. salt

16 oz. ricotta cheese
1/4 c. Parmesan cheese
1 Tb. dried Parsley
1/2 tsp. dried oregano
1/2 tsp. dried basil
8 oz. shredded mozzarella (about 2 c.)
1/4 c. Parmesan cheese

1 jar (24 oz.) pasta sauce (see note)

Cook the noodles according to package instructions.  Remember to undercook them a little bit.  I cooked the Tinkyada noodles for 14 minutes.  Drain and rinse the noodles in cold water.  Set aside.

Sauté the mushrooms in a large skillet with a little olive oil (2 Tb.).  Remove them to a bowl, add more oil if needed, and sauté the carrots, zucchini, onion, and garlic until just tender.  Add the mushrooms to the veggies, sprinkle with the salt, and gently mix. 


In a separate bowl, combine the ricotta cheese, 1/4 c. Parmesan cheese, parsley, oregano, and basil.

Assembly:  Spread 3/4 c. of the pasta sauce over the bottom of a 9 x 13 inch baking dish.  Place four lasagna noodles on top of the sauce.



Put half the vegetables on the noodles.


Dot with half the ricotta cheese mixture.


Spread half the remaining pasta sauce over top and sprinkle with 1 cup mozzarella cheese.


Repeat layers: noodles, vegetables, ricotta cheese, sauce, mozzarella cheese.  Add the additional 1/4 c. Parmesan cheese on top.


Bake at 350 degrees 35 – 45 minutes until hot and bubbly.  Let rest 10 – 15 minutes before serving.



Note:  Most pasta sauce is gluten free.  Be sure to read the ingredients and remember that any wheat will be declared on the label.  I don’t think rye would ever show up in pasta sauce, and I doubt barley would either, but keep your eye out for it (in any product) in the form of malt.

This recipe is linked to Tempt My Tummy Tuesdays, Slightly Indulgent Tuesdays, and Tasty Tuesday.

Labels: main dish recipes