Whip up the world’s fastest Gluten-Free Lasagna and have it on the table in under 25 minutes! This meatless lasagna will become your new go-to weeknight dinner.
Who doesn’t like lasagna? Er’body loves a big slice of delicious lasagna! But, when you’re gluten-free or have to spend 45 minutes just preparing the dang thing, the lasagna starts to lose a little appeal.
And I know you, friends. You love fast weeknight meals that taste like they took forever to make but actually came together in a flash. And this gluten-free lasagna is ready and on your table in 20 minutes!
Are There Gluten-Free Lasagna Noodles?
There sure are! We’re not actually using them in this recipe, but if you have a hankering for noodles instead of the polenta, a few brands that are highly recommended are Pastificio La Rosa, Capello, Tinkyada, and Jovial.
Um…Polenta in Lasagna?
Yassssssss! It’s super affordable, gluten-free by default, easy to work with, and is delicious.
You’ll notice that I didn’t include any ricotta in this recipe and that is by choice. Ricotta is delicious and amazing but I find the creaminess of the polenta works so well in this dish that ricotta is totally optional.
I got my polenta tube at Trader Joe’s for about $2, but most grocery stores will have something similar in the pasta aisle. Make each slice about 1/3 inch thick.
What’s the deal with the baking soda?
One might think my blog is sponsored by the baking soda lobby because I use it in everything. But baking soda can do so many magical things!
For this recipe, it helps neutralize the acidity of the tomatoes without adding sweetness. Some people prefer a pinch of sugar in their sauce, but I’m not a fan.
How to Make Meatless Lasagna
*A detailed and printable recipe card is at the bottom of this post.
Mix the tomato sauce, paste, finely chopped garlic, baking soda, and spices. Add a scoop of sauce to the bottom of a baking dish. Top with sliced polenta.
Add your thinly sliced kale or spinach over the polenta, and cover with a thin layer of shredded mozzarella. Repeat for a total of two or three layers.
Bake at 350 degrees F for 15 minutes or until the cheese is lightly browned and bubbly. Pro tip: bake smaller portions in a toaster/convection oven for faster and more efficient cooking.
Pro Tips/Recipe Notes
- If you have a secret family red sauce (aka gravy) that you want to use for this recipe, by all means, feel free to sub it in. This sauce is delicious and fast but make it your own!
- Chop or press your garlic very fine if possible. The sauce isn’t cooked down long enough to really soften it, so big chunks of garlic will obvious with every bite. You can also use roasted garlic (related: Air Fryer Roasted Garlic and Instant Pot Roasted Garlic) to mellow the flavor.
- Meal prep tip: assemble everything ahead of time and refrigerate unbaked and covered for up to 24 hours.
- If you want to add meat, 1 pound of cooked ground turkey, chicken, beef, or sausage (try homemade Whole30 Breakfast Sausage) mixed into the sauce would be great. Bonus: cook the garlic with the meat for extra flavor.
More Recipes Like This
- Homemade Air Fryer Pizza Rolls
- Instant Pot Lentil Soup
- Baked Cauliflower Patties
- Vegetable Noodle Soup
- Air Fryer Tofu
- Garlic Butter Green Beans
WEIGHT WATCHERS POINTS
One serving has 3 WW Freestyle SmartPoints.
Meatless Gluten Free Lasagna (GF, Vegetarian)
- Mix the tomato sauce, paste, finely chopped garlic, baking soda, and spices.
- Add a scoop of sauce to the bottom of a baking dish. Top with sliced polenta.
- Add your kale or spinach over the polenta, and cover with a thin layer of shredded mozzarella. Repeat for a total of two or three layers.
- Bake at 350 degrees F for 15 minutes or until the cheese is lightly browned and bubbly.
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