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 a balanced, real‑life eating style. 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.
Heat ½ tablespoon avocado or olive oil in a large skillet over medium heat.
Add garlic powder and Italian seasoning.
Cook until the vegetables 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 and 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
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 1/4 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 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.
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.