I don’t make lasagna very often since it’s not really a quick and easy meal but I have always loved to eat it.
But, since I’ve eliminated almost all meat from my diet, I haven’t had it in quite a while. I’ve been really curious about vegetarian lasagna but haven’t gotten around to trying it.
My brother and his family were coming for a visit though and lasagna is an ideal choice to feed a large group. I had a traditional meat lasagna just in case no one liked the veggie lasagna but they were both eaten!
I’m not sure you could really even call this a recipe since I didn’t actually measure anything.
Any way you combine these ingredients though will turn out really well and you can use as much or as little of it as you’d like!
Gluten Free Vegetarian Lasagna
- Zucchini, sliced into 1/8 inch lengthwise strips (or thinner)
- 1 can all-natural tomato sauce
- 1 can all-natural crushed tomatoes
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup sliced mushrooms
- 4 cups baby spinach leaves
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon salt
- ricotta cheese
- mozzarella cheese
- parmesan cheese
In a large skillet, combine the tomato sauce, tomatoes, onion, garlic, mushrooms, spinach, oregano, basil and salt. Bring to a gentle boil and reduce heat and simmer for 30-45 minutes. In a 13×9 baking dish, place a single layer of zucchini. Top with a layer of sauce (I usually end up with 2 layers of lasagna so I would use half of the sauce here). Add a layer of ricotta, mozzarella, and parmesan (using as much or as little as you’d like). Add another layer of zucchini, followed by sauce and cheese. Bake at 350*F for about 45 minutes or until cheese is golden brown.