This the best Hidden Veggie Lasagna recipe to try! I use gluten-free noodles that you don’t have to boil, two different veggies are involved and this recipe is kid and adult approved.

I don’t think I will ever make a lasagna that requires me to boil noodles again. This is the best way to make it and saves so much time. My kids love this recipe as does my husband and I love that it easily adds in some extra veggies to a meal that usually doesn’t have any.

Once this lasagna is assembled it’ll be ready in about 45 minutes or so. Pop it into the oven and let it cook for about 40 minutes, add some cheese on top then let it brown and bubble a bit. 

This is a great dish to make for a family dinner, for entertaining or when you want to bring a friend a home cooked meal. There is no one on this planet who doesn’t love lasagna. It is the ultimate comfort food and this version is incredible.

You can also freeze this lasagna as you’ll see below in the FAQ section. I froze half of this when we made it last so we have easy meal for a crazy day.

What ingredients are in this hidden veggie lasagna:

  • Mozzarella cheese – shredded. You can buy shredded or shred yourself 
  • Ricotta cheese – I buy the container from Trader Joe’s
  • Eggs – I haven’t tested an egg substitute for this
  • Ground beef – I use grass-fed meat. If you prefer no meat, you can omit or also use ground turkey or chicken if you want another meat variety
  • Carrots – freshly grated or shredded. Alternatively you can dice into small pieces too
  • Zucchini – shredded  from about 1 small zucchini and squeeze out any excess water
  • White onion – finely chopped for the meat mixture 
  • Jarred tomato basil sauce of choice – use any you want! 
  • Gluten-free lasagna noodles – or use another no-boil lasagna noodle that isn’t gluten-free if you prefer

How to make no-boil gluten-free lasagna: 

  1. Preheat the oven to 425 degrees F
  2. Set aside one cup of the mozzarella cheese for topping the lasagna later
  3. In a medium bowl, mix together the remaining mozzarella, ricotta, eggs and parsley
  4. In a large skillet over medium-high heat, add the ground beef, zucchini, carrot and onion
  5. Brown the ground beef, breaking into very small chunks as you do (the smaller the better so there aren’t big chunks of meat in the lasagna)
  6. Drain the meat of any excess grease and set pan aside
  7. Spoon a thin layer of sauce onto the bottom of a 9×13 baking dish
  8. Add noodles to cover the bottom (I used about 3) then add a generous amount of the meat mixture followed my cheese (spread across) then some sauce
  9. Repeat the layers until ingredients are finished and make sure the top is sauce and cheese
  10. Cover with foil and bake in oven for 40 minutes, remove foil and sprinkle remaining mozzarella on top then bake another 15-20 minutes or until cheese is browned and bubbling
  11. Enjoy while warm!

FAQs on making this gluten-free veggie lasagna:

  • I personally cook this before freezer but you can really freeze it before cooking too! Just add to freezer fully covered (no air). Allow the lasagna to come to room temperature before baking in oven for the same amount of time listed below. And it can freeze for up to 2 months. Same goes for when it is fully cooked, allow it go to to room temperature then warm covered for about 20 minutes or until warm
  • If you don’t want to use the veggies in this recipe, you don’t have to. But I think it is a great way to incorporate extra nutrients to the dish
  • If you aren’t into beef, you can also use turkey or chicken or even pork. Any ground meat can work here or even sausage
  • When reheating leftovers from the fridge, you can use microwave or reheat in oven as well

A few other delicious comfort food recipes to try:

Gluten-free Greek Yogurt Mac and Cheese

Crispy Oven Fried Chicken (gluten-free)

Chicken Pot Pie Casserole (dairy-free)

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

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The Best Hidden Veggie Lasagna (gluten-free)

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This the best Hidden Veggie Lasagna recipe to try! I use gluten-free noodles that you don’t have to boil, two different veggies are involved and this recipe is kid and adult approved.

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 65 mins

Yield: Serves 6

Ingredients

Scale

Cheese mixture:

  • 16 ounces shredded mozzarella cheese
  • 16 ounces ricotta cheese
  • 2 eggs
  • 1 teaspoon dried parsley

For the sauce/lasagna:

  • 1 lb ground beef (I use grass-fed)
  • 1/2 cup carrots, grated
  • 1 cup zucchini, shredded and moisture squeezed out (about 1 small zucchini)
  • 1/2 cup white onion, finely chopped
  • 26 ounces jarred tomato basil sauce of choice
  • 10 ounces gluten-free lasagna noodles

Instructions

  1. Preheat the oven to 425 degrees F
  2. Set aside one cup of the mozzarella cheese for topping the lasagna later
  3. In a medium bowl, mix together the remaining mozzarella, ricotta, eggs and parsley
  4. In a large skillet over medium-high heat, add the ground beef, zucchini, carrot and onion
  5. Brown the ground beef, breaking into very small chunks as you do (the smaller the better so there aren’t big chunks of meat in the lasagna)
  6. Drain the meat of any excess grease and set pan aside
  7. Spoon a thin layer of sauce onto the bottom of a 9×13 baking dish
  8. Add noodles to cover the bottom (I used about 3) then add a generous amount of the meat mixture followed my cheese (spread across) then some sauce
  9. Repeat the layers until ingredients are finished and make sure the top is sauce and cheese
  10. Cover with foil and bake in oven for 40 minutes, remove foil and sprinkle remaining mozzarella on top then bake another 15-20 minutes or until cheese is browned and bubbling
  11. Enjoy while warm!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel