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