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Gluten Free Vegetarian Lasagna {Freezer Friendly}

Course dinner, Main Course
Cuisine Italian
Keyword freezer friendly, gluten free, vegetarian
Servings 6

Ingredients

  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 c Parmesan cheese
  • 1 tbsp dried parsley
  • 1 package gluten free lasagna noodles
  • 2 jars marinara sauce
  • 1 c shredded mozzarella cheese
  • olive oil or cooking spray
  • 5 oz chopped spinach; if using frozen, thaw and drain.

Instructions

  • Combine ricotta cheese, Parmesan cheese, spinach, and dried parsley; beat egg into the mixture.
  • Coat dish with olive oil and a layer of marinara sauce.
  • Add a layer of noodles, then top with sauce, cheese, and sauce again.
  • Follow layering in third step until all ingredients are used. Top with mozzerella cheese.
  • If baking now: bake for approximately 60 minutes at 325°F until sauce is bubbly and cheese is melted and slightly brown.
  • To freeze: cover with plastic wrap and lid. Freeze until ready to use. Thaw in fridge overnight; remove plastic wrap and lid. Bake at 325°F for approximately an hour. If baking when frozen, increase baking time.