Grain-Free Vegetarian Lasagna

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Average Rating: 5 | Rated By: 6 users

You will never miss the carbs in this keto grain-free vegetarian lasagna dish. When we think of Italian food, we mean lasagna. Traditional lasagna is a layered baked dish of pasta, sauce, meat and plenty of mozzarella cheese. Lasagna is one of the most popular Italian dishes these days in America.

This grain-free vegetarian lasagna version is made without mozzarella cheese and is lower in carbs and calories than the traditional lasagna. Keeping the same robust flavours in this gluten-free lasagna will satisfy your craving for Italian food every time.

In this vegetarian lasagna recipe, the layers are healthy fresh vegetables baked in a light creamy Parmesan sauce. The lasagna is baked to perfection with a perfect topping that we all love. Having gluten-free healthy Italian food without the guilt of extra carbs is not only delicious but also satisfying. Enjoy!

If you love Italian food, check out our complete selection of gluten-free Italian recipes.


  • 1 small eggplant, thinly sliced
  • 5 oz. baby spinach leaves
  • 1 lb. gluten-free ricotta cheese
  • 2 large eggs, whisked
  • 2 tsp. GF dried oregano, divided
  • 1 cup grated parmesan cheese, divided
  • 1 tsp. pure sea salt, divided
  • 2 garlic cloves, minced
  • ¼ tsp. GF ground nutmeg
  • 2 large tomatoes, thinly sliced
  • 1 cup diced mushrooms
  • A handful of fresh basil leaves
  • 1 1/4 cup milk
  • 1 Tbsp. tapioca flour
  • ½ tsp. freshly ground black pepper
  • Extra virgin olive oil for greasing the pan
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  • Preheat oven to 400 F and line a large baking sheet with parchment paper
  • Place sliced eggplant on the prepared baking sheet and sprinkle with salt. Roast for 30 minutes. Set aside
  • While the eggplant is roasting, in a large bowl combine spinach, ricotta cheese, eggs, oregano, 1/3 cup Parmesan cheese, ½ teaspoon salt, garlic and nutmeg. Set aside
  • Generously grease 10 x 10-inch baking dish with olive oil and line the bottom with roasted eggplant, following with ½ spinach mixture, ½ basil leaves, ½ tomatoes, ½ mushrooms, then continue with the same layers. Firmly press down. Set aside
  • Reduce oven temperature to 375 F
  • In a small pot whisk together, milk, 1/3 cup parmesan cheese, tapioca flour, black pepper and remaining salt (1/2 tsp.) Cook over medium heat while stirring, until the sauce starts to thicken, about 3 – 5 minutes
  • Pour sauce over lasagna and sprinkle with remaining 1/3 cup of Parmesan cheese Bake for 35 - 40 minutes until the cheese is bubbling.
  • Cool for 15 minutes before slicing
  • Leave a Comment

    2 Responses to Grain-Free Vegetarian Lasagna

    • jacki March 8, 2018

      Has this recipe been tried with a non-dairy milk?

      • Kristina Stosek March 17, 2018

        I have made it with coconut milk before, just as good!

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