Gluten-Free Vegetarian Lasagna with Spinach

To make this recipe quickly, use pre-shredded mozzarella, frozen spinach, and jarred tomato sauce. Use oven-ready, gluten-free lasagna noodles. These are sold in most grocery stores with the traditional dried pastas or gluten-free products.

Serves: 10Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 28 oz. ricotta cheese
  • 1 large egg, lightly beaten
  • 8 oz. (2 cups) mozzarella cheese, shredded
  • 1 box (10 oz.) frozen, chopped spinach, defrosted and drained
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 8 cups chunky tomato sauce
  • 2 boxes (9 oz.) oven-ready, gluten-free lasagna noodles

Directions

  • Preheat oven to 350°F. Grease a large baking dish with non-stick cooking spray.
  • In a medium bowl, combine the ricotta, egg, mozzarella, salt, and pepper.
  • Ladle 2 cups of the tomato sauce over the bottom of the prepared baking dish. Add more sauce, if necessary, to completely cover the bottom. Add a single layer of lasagna noodles over the sauce, breaking noodles to fit if necessary. Ladle an additional 2 cups of tomato sauce over the noodles, covering all of the noodles. Dot with half of the ricotta mixture. Repeat the layers: a single layer of lasagna noodles, 2 cups of the tomato sauce, the remaining ricotta mixture. Top with a layer of lasagna noodles, the remaining 2 cups of tomato sauce, and the shredded cheese.
  • Cover the baking dish with a large sheet of foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes, or until the sauce is bubbly and the cheese is a deep, golden brown.
  • Remove from the oven and let sit for 10 minutes before serving.

Recipe Information

Serves: 10

Ingredients

  • 28 oz. ricotta cheese
  • 1 large egg, lightly beaten
  • 8 oz. (2 cups) mozzarella cheese, shredded
  • 1 box (10 oz.) frozen, chopped spinach, defrosted and drained
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 8 cups chunky tomato sauce
  • 2 boxes (9 oz.) oven-ready, gluten-free lasagna noodles

Directions

  • Preheat oven to 350°F. Grease a large baking dish with non-stick cooking spray.
  • In a medium bowl, combine the ricotta, egg, mozzarella, salt, and pepper.
  • Ladle 2 cups of the tomato sauce over the bottom of the prepared baking dish. Add more sauce, if necessary, to completely cover the bottom. Add a single layer of lasagna noodles over the sauce, breaking noodles to fit if necessary. Ladle an additional 2 cups of tomato sauce over the noodles, covering all of the noodles. Dot with half of the ricotta mixture. Repeat the layers: a single layer of lasagna noodles, 2 cups of the tomato sauce, the remaining ricotta mixture. Top with a layer of lasagna noodles, the remaining 2 cups of tomato sauce, and the shredded cheese.
  • Cover the baking dish with a large sheet of foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes, or until the sauce is bubbly and the cheese is a deep, golden brown.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat14g
Saturated Fat6g
Cholesterol45mg
Sodium1090mg
Total Carbohydrate48g
Dietary Fiber5g
Sugars20g
Protein17g