Name: The Best Hidden Veggie Lasagna (gluten-free)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 16 ounces shredded mozzarella cheese; 16 ounces ricotta cheese; 2 eggs; 1 teaspoon dried parsley; 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

The Best Hidden Veggie Lasagna (gluten-free)

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5 from 1 review

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

Instructions

Preheat the oven to 425 degrees F
Set aside one cup of the mozzarella cheese for topping the lasagna later
In a medium bowl, mix together the remaining mozzarella, ricotta, eggs and parsley
In a large skillet over medium-high heat, add the ground beef, zucchini, carrot and onion
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)
Drain the meat of any excess grease and set pan aside
Spoon a thin layer of sauce onto the bottom of a 9×13 baking dish
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
Repeat the layers until ingredients are finished and make sure the top is sauce and cheese
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
Enjoy while warm!

Notes

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

Author: Rachel