Veggie-Packed Lasagna (Grain Free)
Prep time
Cook time
Total time
A classic lasagna recipe turned grain-free by using shredded vegetables in place of the pasta. It's a surefire way to sneak vegetables into both kids and adults!
Serves: 6-8
  • 4 eggs, divided
  • 2 medium zucchini, shredded (about 3½ cups)
  • 1 large carrot, shredded (about 1 cup)
  • 4 cups shredded mozzarella cheese, divided
  • 1 (15 oz) container Ricotta cheese
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup fresh basil, chopped (or 1 Tbsp dried)
  • 2 cloves garlic, minced
  • ¼ tsp black pepper
  • 1 (24 oz) jar pasta sauce, or 3 cups homemade sauce
  • 1-2 cups fresh spinach (or frozen spinach, squeezed and drained)
  1. Preheat the oven to 325 F.
  2. In a medium bowl, beat 2 eggs. Add shredded zucchini and carrots, and 2 cups mozzarella cheese. Stir well until combined. Set aside.
  3. In a separate large bowl, beat the remaining 2 eggs. Add 1 cup mozzarella cheese, the Ricotta and Parmesan cheeses, basil, garlic, and pepper. Stir to combine.
  4. Spread ½ cup sauce on the bottom of a 9x13 baking dish. Layer half of the zucchini mixture, then half of the Ricotta mixture, followed by half of the sauce. Add a layer of spinach and then repeat the first three layers again: zucchini mixture, Ricotta mixture, sauce. (If you're making ahead, cover the dish tightly with foil and refrigerate or freeze at this point.)
  5. Cover loosely with foil and bake 1 hour, until the middle of the lasagna is firm (not jiggly). Remove foil and sprinkle remaining 1 cup mozzarella cheese over the top. Bake an additional 10 minutes. Allow to cool for 10 minutes before serving (this helps it to set up.)
  6. NOTES: 2 cups plain or Greek yogurt may be substituted for the Ricotta cheese, although it may cause the lasagna to be less firm; be sure to allow the lasagna time to cool and set up before serving. The spinach layer is optional (but I recommend it, since the spinach almost completely disappears!). Shredded carrots may be omitted if desired (the lasagna will still stay intact).
Recipe by Simple Saver Wife at