Gluten-Free Vegetarian Lasagna
This Gluten-Free Vegetarian Lasagna is a hearty and flavorful dish, layered with rich marinara sauce, creamy ricotta, and fresh vegetables. It's perfect for a comforting family dinner or a special occasion.
Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until they are translucent.
Stir in minced garlic and cook for an additional minute. Add chopped bell peppers and zucchini to the skillet and cook until they are tender.
Pour in the marinara sauce and stir to combine. In a separate bowl, mix together ricotta cheese, egg, and a pinch of salt and pepper.
Spread a thin layer of the vegetable sauce on the bottom of a 9x13 inch baking dish. Place gluten-free lasagna noodles over the sauce, overlapping them slightly.
Spread half of the ricotta mixture over the noodles. Add another layer of the vegetable sauce on top of the ricotta.
Repeat the layering process with another layer of noodles, the remaining ricotta mixture, and more vegetable sauce.
Top with shredded mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving.
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