Print

The Best Hidden Veggie Lasagna (gluten-free)

★★★★★

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

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

© 2024 rachLmansfield
https://rachlmansfield.com/the-best-hidden-veggie-lasagna-gluten-free/