Gluten Free Creamy Vegetable Lasagna | Recipes to Nourish (2024)

Published: Mar 12, 2017 · Modified: Aug 20, 2019 by Emily Criswell · I may receive commissions from purchases made through links in this article · 51 Comments

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Creamy Vegetable Lasagna is pure comfort food. This real food version is packed with beautiful green vegetables, tangy lemon, fresh thyme and layered with a buttery cream sauce.It's gluten free with a grain free option too!

this RECIPE

There's nothing like homemade cream sauce vegetable lasagna!

Hands down, this is one of my favorite comfort food meals ever. Layers of perfectly cooked pasta, brimming with vegetables and creamy cheesy goodness - how can you go wrong?!

Pasta dishes in general tend to be a sure hit.

Most people simply love pasta. It's one food that is universally known for bringing people together in a cozy, family-style way. Mac and cheese, one pot pastas, spaghetti, fettuccine alfredo, and on and on.

You can load pasta up with light and refreshing flavors, thick meaty sauces or creamy and cheesy sauces. They're all so unique and special, but the foundation is the same.

Lasagna doesn't have to be complicated. It can be simple, bursting with flavor, with just a little hands on prep time.

Spring happens to be on the way here, so I'm craving lots of beautiful spring produce. This delicious vegetable lasagna is chock-full of asparagus, fennel and leeks. Fresh lemon and vibrant thyme really help bring out the natural sweet flavors of all of the vegetables.

Lasagna wouldn't be the same without cheese, so this one is loaded with several different kinds. Ricotta cheese, aged cheddar and parmigiano-reggianoare the stars.

A luscious, refreshing homemade sauce brings the whole meal together. Similar to a classic mornay sauce, it's made with buttery and slightly nutty Gruyère cheese and bursting with lemon flavor. It also happens to be grain free!

To makethis vegetable lasagna,you'll need some gluten free or grain free lasagna noodles {see recipe for my favorite choices}. They get a quick bath in some sea salted boiling water then cooled before handling.

While your pasta is cooking or cooling, get your homemade white sauce going. It's really easy to make. You'll start with some healthy fat and some of my favorite grain free flour to make a simple roux, then you'll add some milk {preferably raw, organic or grass-fed} and thicken the sauce. Finish off the creamy goodness withGruyère, fresh lemon zest and lemon juice. This sauce is bliss!

Next up get some healthy fat into a pan and sauté some garlic, leeks and fennelfor a few minutes. Then set them aside to cool off just a bit.

After those easy steps, all that's left is the assembly. You'll layer everything into a casserole pan and top it off with some shredded cheese. Then pop it into the oven and let the magic begin.

When the top is lightly golden brown and the edges are perfectly crispy, the lasagna is done and ready to get in your belly.

Show your loved ones how much they mean to you by nourishing them with this cozy, delectable meal.

This crowd-pleasing meal is wonderful for a make-ahead weeknight meal and lovely to serve to guests.

Creamy Vegetable Lasagna

Yield: 8-10 servings

Prep Time: 30 minutes

Cook Time: 1 hour 4 minutes

Total Time: 1 hour 34 minutes

Ingredients

1 small bunch asparagus, chopped into small pieces
1 small fennel bulb, cut in half and sliced into small pieces
1 small leek, white part only - thinly sliced
4 fresh garlic cloves, finely minced
2 teaspoon fresh thyme leaves
1 teaspoon Celtic sea salt, divided (<-- this is my favorite sea salt)
5 tablespoon grass-fed butter or ghee, divided
3 tablespoon Otto's cassava flour (<-- this is the only cassava flour I use andrecommend)
2 ¾ cups raw/organic/grass-fed milk
½ cup shredded Gruyère cheese
Zest of 2 organic lemons
Juice of 1 small lemon
15 oz organic ricotta cheese
1 cup shredded organic aged cheddar cheese
1 cup shredded organic mozzarella cheese
¼ cup shredded organic parmigiano-reggiano cheese
1 package gluten free lasagna noodles or grain free lasagna noodles

Instructions

Preheat the oven to 375* F. Grease a 9x13 casserole dish and set aside.
Prep your asparagus and set aside.
In a saucepan melt 2 tablespoons healthy fat of choice over medium-high heat. Add fennel, leek, garlic, thyme and ¼ teaspoon sea salt, sautéing for about 5 minutes or just until soft and fragrant. Set aside to cool.
In a small saucepan, make the homemade white sauce. Add 3 tablespoons healthy fat of choice and melt over medium-high heat. Once the fat has melted add the cassava flour whisking constantly for 1-2 minutes. Slowly add the milk and ¾ teaspoon sea salt, whisking frequently until sauce begins to thicken, about 5-7 minutes. Remove from heat and add whisk in lemon zest, lemon juice and Gruyère cheese.
In a bowl combine ricotta, cheddar and mozzarella shredded cheeses. Set aside.
Cover the bottom of the greased casserole dish with about 1 cup of sauce. Add 4 uncooked lasagna noodles {see notes if you're using a pasta that needed to be boiled first} on top of the sauce. Spread about ½ cup of the cheese mixture on top of the noodles. Evenly spread about ⅓ of the sautéed veggie mixture and the chopped asparagus over the cheese. Top with another 4 lasagna noodles and repeat the above process until all noodles are used - the last layer should only be sauce on top of the noodles, then topped with theparmigiano-reggiano cheese.
Bake for 45 to 50 minutes until the cheese on the top is light golden brown and the edges are bubbly and light golden brown.
Let rest for 15 minutes before serving.

Notes

If you'd like to make a traditional boil and bake lasagna, boil the noodles for 4 minutes prior to lasagna assembly.
For a grain free option: I love using these grain free lasagna sheets.
If you wanted to make this dairy free, there are lots of wonderful dairy-free cashew and almond based cheeses on the market now. I have seen several that are even cultured! Try replacing the cheeses with dairy-free cheese of choice. For the ricotta cheese layer, try replacing with a cashew cheese spread (they sell cultured ones at my local natural foods grocery store). The white sauce would need a bit of altering to make it dairy free - and I have not attempted that yet. You could try making a white sauce with a roux like above - but you would need to replace the butter with ghee or avocado oil. You would also need to substitute the milk with a dairy-free milk and omit the cheese.

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Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 325Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 617mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 17g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just for Main Dishes +Gluten Free Treatstoo. Come follow along.

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About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.

Reader Interactions

Comments

Renee
March 13, 2017 at 9:41 am

This is just lovely Emily! We are seeing some asparagus from southern states coming here and ours will be ready in May so I can't wait to make this!
Reply
- Emily Sunwell-Vidaurri
  March 14, 2017 at 7:18 pm
  
  Oh fun!!! So happy that it's coming your way and I love that you have some growing too! 🙂
  Reply
Rebecca Strength and Sunshine
March 13, 2017 at 10:16 am
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Great way to pack in extra veggies!
Reply
- Emily Sunwell-Vidaurri
  March 14, 2017 at 7:19 pm
  
  Thanks Rebecca! 🙂
  Reply
Raia
March 13, 2017 at 1:07 pm

Wow! I love how much you packed in this dish, Emily! It's gorgeous and sounds absolutely delicious. 🙂
Reply
- Emily Sunwell-Vidaurri
  March 14, 2017 at 7:19 pm
  
  Thanks so much Raia! 🙂
  Reply
Michele
March 13, 2017 at 4:58 pm

Oh this looks so good and creamy! I wish we could do gruyere, I sure do love that cheese. But I'll have to attempt the dairy-free version and let you know how it comes out!
Reply
- Emily Sunwell-Vidaurri
  March 14, 2017 at 7:19 pm
  
  Please do! I'd love to know how it turns out 🙂
  Reply
linda
March 14, 2017 at 7:34 am

Emily this looks absolutely heavenly! Love the lemon sliced on top. What creamy dreamy comfort food!
Reply
- Emily Sunwell-Vidaurri
  March 14, 2017 at 7:19 pm
  
  Thanks so much Linda! The lemon flavor is so yummy 🙂
  Reply
Megan marlowe
March 15, 2017 at 1:09 pm

I love how how cheesy this lasagna is and the addition of gruyere sounds delicious. I also love all the spring time veggies. Such a perfect lasagna!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:55 pm
  
  Thanks so much Megan! Gruyere is such a lovely cheese, isn't it? 🙂
  Reply
Mira
March 15, 2017 at 1:25 pm

You had me at fennel!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:54 pm
  
  🙂 I love fennel too!
  Reply
Carol Little R.H.
March 15, 2017 at 1:44 pm

Delightful recipe!
All of my favourite flavours in this one.
Can't wait to make it.
Thanks!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:54 pm
  
  Thanks so much Carol! 🙂
  Reply
Elaina Newton
March 15, 2017 at 4:36 pm

This looks fabulous, Emily! I have a soft spot for veggie lasagna with white sauce, but have only ever eaten frozen versions from the store. I would love to make this with my little sister so we can enjoy it together. 🙂
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:54 pm
  
  Thanks Elaina! I grew up with the frozen versions too ... and I crave the white sauce type lasagnas, so I'm always trying to come up with new versions. I hope you get to make some! 🙂
  Reply
Stacey Crawford
March 15, 2017 at 4:52 pm

This will be perfect for meatless Mondays. I can't wait to it!
See Also
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Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:52 pm
  
  Yes! Great idea! Thanks Stacey 🙂
  Reply
Melissa - MyDarlaClementine
March 15, 2017 at 7:55 pm

So excited to try this recipe out. Lasagna is my husband's favorite meal, but we hardly ever make it since going Gluten Free and low grain. This will be such a nice treat!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:52 pm
  
  I hope you get to make some Melissa! 🙂
  Reply
Megan Stevens
March 16, 2017 at 9:32 am

LOVE this Emily-- all that creamy goodness. Love the butter, thyme and lemon!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:51 pm
  
  Thank you Megan xo I know you appreciate that creamy goodness 🙂
  Reply
Cristina Curp
March 16, 2017 at 11:35 am

This is such a beautiful and elegant lasagna. Perfect for spring. Yum!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:49 pm
  
  Thanks so much Cristina! 🙂
  Reply
Jessica DeMay
March 16, 2017 at 5:38 pm

Now you have me craving lasagna! I love your version full of spring veggies. This looks amazing!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:47 pm
  
  Thanks Jessica! I'm all about spring veggies this time of the year 🙂
  Reply
Kari
March 17, 2017 at 11:35 am

This looks so decadent and comforting, yet still filled with plenty of healthy veggies!
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:47 pm
  
  🙂 thanks Kari!
  Reply
Rachel
March 18, 2017 at 1:08 pm

Have you tried Capello's lasagna sheets? Pricey but soooooo good.
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:46 pm
  
  Yep! They're awesome. That's what I linked to in the recipe 😉
  Reply
ChihYu
March 18, 2017 at 5:39 pm

This dish looks SO GOOD ! I want to dive right in !
Reply
- Emily Sunwell-Vidaurri
  March 18, 2017 at 5:47 pm
  
  Thanks so much ChihYu! 🙂
  Reply
Katja
March 18, 2017 at 9:42 pm

OK.... now I'm hungry! Love all the veggies in this dish!!
Reply
- Emily Sunwell-Vidaurri
  March 20, 2017 at 1:51 pm
  
  🙂 thanks Katja!
  Reply
Carrie Forrest
March 19, 2017 at 8:17 am

What a great recipe. This looks as good as it must taste!
Reply
- Emily Sunwell-Vidaurri
  March 20, 2017 at 1:50 pm
  
  Thanks so much Carrie! 🙂
  Reply
Hannah Healy
March 19, 2017 at 8:21 am

Wow! What a great way to use spring veggies. Thanks for inspiration!
Reply
- Emily Sunwell-Vidaurri
  March 20, 2017 at 1:50 pm
  
  Thanks Hannah! 🙂
  Reply
Vanessa Woozley
March 19, 2017 at 2:47 pm

Full of goodness, you've reminded me to make some, I haven't had lasagne in years!
Reply
- Emily Sunwell-Vidaurri
  March 20, 2017 at 1:50 pm
  
  I hope you get to make some soon Vanessa! 🙂
  Reply
Georgina
March 20, 2017 at 7:45 am

You've got all of my fave veggies and cheeses in here - it's like you've made a dish just for me ha! I LOVE it!
Reply
- Emily Sunwell-Vidaurri
  March 20, 2017 at 1:49 pm
  
  LOL 🙂 that's awesome! xo
  Reply
Becky Winkler
March 20, 2017 at 5:25 pm

Yum, love that there's asparagus in here!!!
Reply
- Emily Sunwell-Vidaurri
  March 22, 2017 at 4:54 pm
  
  Thanks Becky! I'm kind of obsessed with asparagus when spring starts 🙂
  Reply
Anya
March 23, 2017 at 3:18 pm

You know I'm a sucker for good cheese and vegetables. This lasagna is so drool-worthy.
Reply
- Emily Sunwell-Vidaurri
  March 30, 2017 at 12:33 pm
  
  🙂 yes! Thanks so much Anya xo
  Reply
Resep Neti
March 29, 2017 at 4:49 am

Looks so delicious with a lot of cheese on top, i think i can't stand to try this recipe. Thank you for sharing this recipe.
Reply
- Emily Sunwell-Vidaurri
  March 30, 2017 at 10:07 am
  
  Thanks so much Resep. I hope you get to try some. 🙂
  Reply
Gina
May 20, 2020 at 8:03 pm

This looks super tasty. I have never made white sauce lasagna. It looks like a good way to get a few extra veggies in. I just happen to have a larger container of heavy cream to use up
Reply