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.)

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
1 hour, 10 minutes

Total Time
1 hour, 25 minutes

Course:

Cuisine:

American

Keywords:

lasagna Vegetarian Vegetarian Lasagna

Instructions

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.)

Veggie-Packed Lasagna (Grain Free)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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