Can a vegetarian lasagna taste just as delicious as a classic meat lasagna? Absolutely! This Easy Gluten-free Vegetarian Lasagna Recipe is so cozy and flavorful, you’ll want to make it again and again!
I made this lasagna with gluten-free chickpea lasagna noodles. I love noodles made with chickpeas because they’re higher in protein and fiber than their wheat-based counterparts. Can you make this with traditional lasagna noodles instead of chickpea ones? Of course! Just use some that are no-bake, or boil them beforehand. You can shop for the noodles I used here for 25% off.
The secret to achieving amazing flavor is proper seasoning with salt and pepper, and also choosing a good sauce. My favorite jarred marinara sauce is from Raos. I promise, try it once and you’ll be hooked. It’s made with tomatoes and olive oil imported from Italy, and all fresh, hand-picked ingredients. The sauce is free from additives, preservatives and chemicals! I buy mine at a discount from my favorite online market (shop this link for 25% off your first order).
I choose to use zucchini, carrot and onion for my veggies in this lasagna, but don’t feel limited! Eggplant, red bell pepper, mushrooms or whatever else you have on hand would also be a welcome addition.
I chose to use cottage cheese in this recipe but you could easily use ricotta, or a mix of 50/50! I recommend using a small curd cottage cheese so the result is not “lumpy”. You can use full or low-fat cottage cheese, but I would not recommend non-fat in this recipe as even just a little fat will add more flavor and creaminess.
And that’s it! Enjoy the Easy Gluten-free Vegetarian Lasagna Recipe below, and I would love to hear what you think of this gluten-free, vegetarian dish.
If you liked this recipe, check out my Raw Summer Peanut Noodles Recipe!
Easy Gluten-Free Vegetarian Lasagna
Ingredients
- 1 box Banza lasagna noodles
- 1 24oz jar marinara sauce (I recommend Raos)
- 16 oz cottage cheese, small curd (full or low fat)
- 8 oz mozzarella cheese, grated
- 1 medium onion, diced
- 1 medium zucchini, diced
- 3 large carrots, diced
- 2 tbsp olive oil
- fresh basil (as garnish, optional)
Instructions
- Preheat oven to 400 F.
- Heat olive oil in a large skillet over medium head. Add diced veggies and a sprinkle of salt to the pan and stir occasionally until they are browned, about 10 minutes. Remove veggies from heat and set aside.
- Add cottage cheese to a mixing bowl and season generously with salt and pepper. Add the veggies into the cottage cheese and stir until combined.
- Layer the bottom of a 13x9in baking dish with marinara sauce. Add one layer of uncooked noodles. You can break the noodles to fit the dish.
- Spread 1/2 of the cottage cheese veggie mixture evenly over the noodles. Carefully spread a layer of marinara on top. Add a layer of noodles to cover.
- Repeat above with the rest of the cottage cheese veggie mixture and more marinara. Add a final layer of noodles to cover.
- Pour and spread the rest of the marinara over the dish. Sprinkle the mozzarella cheese evenly across the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is browned, and keep an eye on this last step.
- Allow to cool slightly and add chopped fresh basil if using. Then slice, serve and enjoy!
This post contains an affiliate link and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support!
Recent Comments