Cheesy, gooey goodness layered up with fresh vegetables, pasta, tomato sauce and topped with basil. Gluten Free Vegetable Lasagna is the perfect Italian twist to your weeknight routine. You can make this ahead of time or freeze for an EASY weeknight dinner!
Spread 1/2 cup of sauce on bottom of pan. Arrange 4-5 noodles in dish (or however many you need to cover the bottom of your pan). Add 1 cup of sauce over noodles, spread evenly.
Add about half of the ricotta cheese, distributing evenly over sauce. Arrange layer of spinach and mushrooms over ricotta. Pour 1 cup sauce over spinach, spreading evenly with spoon.
Next, place another layer of noodles over sauce. Add an additional 1 cup sauce over noodles, again spreading evenly. Sprinkle onions over sauce, and place layer of thinly sliced tomatoes in rows. Add remaining riccotta cheese, spreading evenly over tomatoes.
Sprinkle 1 cup shredded mozzarella cheese over tomatoes, and additional 1/2 cup sauce. Place final layer of noodles, topping with leftover 1 cup sauce and 1 cup shredded mozzarella cheese.
Cover lasagna pan with tinfoil and bake for about 45 minutes, or until a fork goes through the noodles easily.
Uncover lasagna and bake for an additional 15 minutes, or until cheese is brown on top.
Allow to cool slightly, then top with fresh basil and serve.
Notes
Click on the time in the instructions to start a timer!How many noodles (or sauce) you'll need may depend on the size of your pan. I usually use 1 1/2 boxes gluten free lasagna noodles. It doesn't hurt to get an extra box just in case, and just save it for next time if you don't need it. You can also add ground turkey or beef to this. Cook in sauté pan until just done before adding to lasagna.Check the cooking directions on your box of lasagna noodles, but most gluten free noodles do not need to be cooked before layering.Some people prefer to sauté the vegetables before layering them into the lasagna. I think it's fine without the extra step, but you can also do it this way.