Super Easy No Boil Gluten Free And Vegan Lasagna

Since going gluten-free, I've struggled to find a good noodle for lasagna. It may be because I'm not a huge fan of lasagna so I wouldn't look for it extensively anyways. But everyone that I've talked to has told me time and time again that they cannot find a good noodle for the base. With my job, I constantly get introduced to new products. Pastas, bars, cookies, mixes, you name it. So when I got the chance to come across this new Explore Cuisine Green Lentil Lasagna noodle on complete, accident, I was extremely surprised.

Keep in mind, I was not a big fan of lasagna in the past. Key word "was". But after trying this noodle, I have probably had lasagna at least every day for the last few weeks. But hey, it's for my job so I can say that I'm just working, right?

This gluten-free lasagna recipe is super easy, vegan, dairy free, soy free, grain free, and best of all, you don't even have to boil the noodle. The nice thing is that the noodle itself is actually just made from lentils, peas, and beans! That means it's also healthy, naturally gluten-free, and low carb as well. My recipe for this lasagna is easy, delicious, and one that even non-lasagna lovers, like myself, will enjoy.


  • 1 box Explore Cuisine Green Lentil Lasagne Noodles (12 noodles)

  • 1 (8oz.) bag of Daiya Mozzarella Cheese

  • 2 (24 oz.) jars of Classico Spicy Red Pepper Sauce

  • 2 zucchinis – sliced into thin slices

  • 2 summer squashes – sliced into thin slices

  • 1 cup of mushrooms – sliced

  • 2 cups of raw spinach leaves

  • 1 white onion (diced)

  • 2 Tbs. fresh basil (chopped)

  • 2 Tbs. diced