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The World’s Best Gluten-Free Vegetarian Lasagna

  • Author: Bull Garlington
  • Total Time: 2 hours 25 minutes
  • Diet: Gluten Free


This ridiculous, lengthy, multi-stepped method for vegetarian lasagna may take a long time, but it’s worth the effort. Be sure to make two batches and freeze one for later.

This recipe is for a 9×13-inch pan.


  • 2 to 3 medium-sized zucchini–the wider the better–sliced lengthwise into 1/8-inch planks
  • 1 cup of diced eggplant
  • 1 cup of frozen spinach, water removed
  • 1.5 to 2 cups duxelles (your choice)
  • 1 clove of garlic (or more if you want)
  • 2 cups shredded mozzarella (don’t cheat, do it yourself)
  • 2 26 oz boxes of San Marzano crushed tomatoes
  • 1/4 cup (approximately) fresh basil, chiffonade
  • dried oregano
  • salt and pepper

Keto and Gluten-Free Bechamel from Hell

  • 1.5 cups heavy whipping cream
  • 7 ounces mascarpone cheese
  • dash of salt
  • dash of white pepper
  • dash of freshly grated nutmeg
  • 1 cup finely shredded parmesan or manchego


  • 2 lbs mushrooms
  • 1 medium shallot
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • one stick of unsalted butter


Preheat the oven to 350°

Prep your zucchini and your eggplant!

  1. salt the planks and put them in a bowl, set aside
  2. microwave the diced eggplant for three minutes

Make your duxelles

  1. pulse the mushrooms in a food processor, being sure to do it in batches to avoid turning it into a paste
  2. wrap the resulting batch of pulsed mushrooms in a clean kitchen towel and squeeze out as much moister as possible (reserve if you like)
  3. put all ingredients into a pan over medium heat and sweat the mushrooms, stirring often, until they release all moisture and that moisture has evaporated, leaving a dry paste
  4. set aside

Keto Gluten-Free Bechamel from Hell

  1. add all the ingredients into a small saucepan; warm over medium heat until the ingredients are thoroughly combined; remove from heat and set aside

Assembling the world’s greatest gluten-free keto vegetarian lasagna

  1. Drain the zucchini noodles and dry them thoroughly on paper towels
  2. Add the garlic, oregano, and basil to the crushed tomatoes and mix well
  3. Lightly oil the bottom and sides of your lasagna pan (9×13)
  4. Spread a quarter cup of the red sauce on the bottom of the pan
  5. Cover with noodles as completely as you can. If you need to cut and paste, do it.
  6. Layer the ingredients like this:
    1. red sauce on the bottom
    2. the ingredient
    3. mozarella
    4. top with bechamel sauce
  7. The topmost layer
    1. add some red sauce
    2. add all the remaining cheese except the parmesan or manchego
    3. sprinkle with grated parmesan or manchego
  8. Put into the oven for 25–30 minutes, or until the lasagna is bubbling and the cheese on top is browned.


  • If you want to get weird, make this vegetarian lasagna with the zuke noodles rolled into cylinders then fill them with the ingredients and top with bechamel and cheese.
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Italian, Vegetarian, Gluten-free, keto
  • Method: maximum effort
  • Cuisine: Italian