Vegetarian Zucchini Lasagna (Gluten-Free)

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Vegetarian Zucchini Lasagna (Gluten-Free)

This delicious vegetarian zucchini lasagna is a great way to enjoy a comforting meal without the guilt. Made with gluten-free lasagna noodles layered with zucchini, ricotta cheese, and a delicious homemade marinara sauce, this dish is perfect for those on a gluten-free diet. It is also a great meal prep option for those looking for a healthy lunch or dinner.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 zucchini, sliced into thin strips
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 package (8 ounces) gluten-free lasagna noodles

Directions:

  1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
  3. Add diced tomatoes, oregano, basil, salt and pepper. Simmer for 10 minutes.
  4. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Layer with a single layer of lasagna noodles.
  5. Top noodles with 1/2 of the zucchini, ricotta, 1/4 cup of Parmesan cheese and 1/2 of the remaining sauce.
  6. Repeat layering with remaining noodles, zucchini, ricotta and sauce.
  7. Sprinkle remaining Parmesan cheese over the top and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
  8. Let cool for 10 minutes before serving.