Veggie-Packed Vegetarian Lasagna (Grain Free)

Veggie-Packed Vegetarian Lasagna is a classic lasagna recipe turned grain-free by using shredded vegetables in place of the pasta. It’s a surefire way to sneak vegetables into both kids and adults! (It’s also a great option to make ahead and freeze.)

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Lindsey Cover

Veggie-Packed Lasagna (Grain Free)

Veggie-Packed Lasagna is a classic lasagna recipe turned grain-free by using shredded vegetables in place of the pasta. It’s a surefire way to sneak vegetables into both kids and adults! (It’s also a great option to make ahead and freeze.)

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8

Course: Dinner, Lunch, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 Eggs divided
• 2 medium Zucchini shredded (about 3 1/2 cups)
• 1 large Carrot shredded (about 1 cup)
• 4 cups Mozzarella Cheese shredded, divided
• 1 (15 oz) container Ricotta Cheese
• 1/2 cup Parmesan Cheese freshly grated
• 1/4 cup Fresh Basil chopped (or 1 tbsp dried)
• 2 cloves Garlic minced
• 1/4 tsp Black Pepper
• 1 (24 oz) jar Pasta Sauce or 3 cups homemade sauce
• 1-2 cups Spinach fresh or frozen spinach, squeezed and drained

Method

 

1. Preheat the oven to 325 F.
2. In a medium bowl, beat 2 eggs. Add shredded zucchini and carrots, and 2 cups mozzarella cheese. Stir well until combined. Set aside.
3. In a separate large bowl, beat the remaining 2 eggs. Add 1 cup mozzarella cheese, the Ricotta and Parmesan cheeses, basil, garlic, and pepper. Stir to combine.
4. Spread 1/2 cup sauce on the bottom of a 9x13 baking dish. Layer half of the zucchini mixture, then half of the Ricotta mixture, followed by half of the sauce. Add a layer of spinach and then repeat the first three layers again: zucchini mixture, Ricotta mixture, sauce. (If you're making ahead, cover the dish tightly with foil and refrigerate or freeze at this point.)
5. Cover loosely with foil and bake 1 hour, until the middle of the lasagna is firm (not jiggly). Remove foil and sprinkle remaining 1 cup mozzarella cheese over the top. Bake an additional 10 minutes. Allow to cool for 10 minutes before serving (this helps it to set up.)

Notes

2 cups plain or Greek yogurt may be substituted for the Ricotta cheese, although it may cause the lasagna to be less firm; be sure to allow the lasagna time to cool and set up before serving. The spinach layer is optional (but I recommend it, since the spinach almost completely disappears!). Shredded carrots may be omitted if desired (the lasagna will still stay intact).

Veggie-Packed Vegetarian Lasagna (Grain Free)

Ingredients:

• 4 eggs, divided
• 2 medium zucchini, shredded (about 3 1/2 cups)
• 1 large carrot, shredded (about 1 cup)
• 4 cups shredded mozzarella cheese, divided
• 1 (15 oz) container Ricotta cheese
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup fresh basil, chopped (or 1 Tbsp dried)
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 (24 oz) jar pasta sauce, or 3 cups homemade sauce
• 1-2 cups fresh spinach (or frozen spinach, squeezed and drained)

Directions:

1. Preheat the oven to 325 F.
2. In a medium bowl, beat 2 eggs. Add shredded zucchini and carrots, and 2 cups mozzarella cheese. Stir well until combined. Set aside.
3. In a separate large bowl, beat the remaining 2 eggs. Add 1 cup mozzarella cheese, the Ricotta and Parmesan cheeses, basil, garlic, and pepper. Stir to combine.
4. Spread 1/2 cup sauce on the bottom of a 9×13 baking dish. Layer half of the zucchini mixture, then half of the Ricotta mixture, followed by half of the sauce. Add a layer of spinach and then repeat the first three layers again: zucchini mixture, Ricotta mixture, sauce. (If you’re making ahead, cover the dish tightly with foil and refrigerate or freeze at this point.)
5. Cover loosely with foil and bake 1 hour, until the middle of the lasagna is firm (not jiggly). Remove foil and sprinkle remaining 1 cup mozzarella cheese over the top. Bake an additional 10 minutes. Allow to cool for 10 minutes before serving (this helps it to set up.)

NOTES: 2 cups plain or Greek yogurt may be substituted for the Ricotta cheese, although it may cause the lasagna to be less firm; be sure to allow the lasagna time to cool and set up before serving. The spinach layer is optional (but I recommend it, since the spinach almost completely disappears!). Shredded carrots may be omitted if desired (the lasagna will still stay intact).

Serves 6-8

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For more on this topic, check out the full Helping Others and Recipes collection

Featured Contributor: Lindsey Cover

Lindsey Cover is a work-at-home wife and mom of two young boys, Jadon and Owen. She blogs about affordable healthy living, money-saving methods, simple recipes, and more at SimpleSaverWife.com