The Best Gluten-Free Lasagna with Added Vegetables
This veggie‑added gluten‑free lasagna is the perfect way to enjoy classic comfort food while sneaking in an extra serving of vegetables. Made with gluten‑free noodles, a rich tomato sauce, and a flavorful mix of sautéed veggies, it's a lighter, nutrient‑packed twist on traditional lasagna. The added vegetables boost fiber, color, and flavor, making this a satisfying, family‑friendly dinner that fits beautifully into balanced, real‑life eating. Whether you're gluten‑free, trying to add more veggies to your meals, or simply looking for a wholesome comfort dish, this lasagna delivers every time.
Ingredients
- ½ tablespoon avocado oil or olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 cup raw spinach
- 1 bell pepper chopped
- 1 cup raw mushrooms whole or chopped, depending on preference. I chopped mine small so my kids wouldn't notice them!
- ½ small onion diced
- 24-32 oz jar of spaghetti sauce depending on how saucy you like your lasagna
- 1 package no-bake Lasagna noodles will use around 9 noodles for lasagna
- 16 oz ground beef I used ground sirloin
- 8 oz ricotta cheese can use cottage cheese
- 2 tablespoons pre-made pesto (optional but delicious)
- 6 oz parmesan and mozzarella mix
- 2 oz mozzarella cheese
Instructions
- Heat ½ tablespoon avocado or olive oil in a large skillet over medium heat.
- Add garlic powder and Italian seasoning.
- Cook the vegetables until they soften and the mushrooms release their moisture and begin to brown. Add the spinach and cook until wilted.
- Pour in the 24-32 oz jar of spaghetti sauce. Stir to combine.
- Let it simmer 2-3 minutes so the flavors come together.
- In a small bowl, mix the 8 oz ricotta cheese with the 2 tablespoons pesto until smooth and evenly combined.
- In a separate skillet (or remove vegetables and use the same one) cook the 16 oz ground beef with a pinch of salt and pepper until browned.
- Drain if needed and set aside.
- Grease a 7x11 baking dish or 9x13
- Spread ¼ of the veggie‑sauce mixture on the bottom of the pan.
- Top with 3 lasagna noodles.
- Spread ricotta mixture, then half the ground beef, half of mozzarella parmesan mix and ¼ veggie mixture.
- Top with 3 lasagna noodles and repeat previous step.
- Place 3 additional lasagna noodles, top with last of the veggie/sauce mix.
- Cover with foil and bake at 375°F for about 30-35 minutes, or until the edges are bubbling and the noodles are tender.
- Remove the foil, sprinkle the 2 oz mozzarella on top, and bake an additional 5 minutes until melted and lightly golden.
- Rest for 10-15 minutes and serve.
Nutrition
Serving: 1squaresCalories: 330kcalCarbohydrates: 25gProtein: 25gFat: 16.5gSaturated Fat: 7gSodium: 580mgFiber: 2gSugar: 2.5g
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