This Gnocchi Lasagna Bake is such a great, quick, and easy vegetarian dinner recipe. It takes just 30 minutes to make in one pan and is perfect for a last-minute weeknight meal.
I’m not gonna lie—this Gnocchi Lasagna Bake is not a light dish. It’s loaded with potato gnocchi, creamy ricotta, tomato sauce, and mozzarella cheese. It is the perfect winter comfort food, and takes only 30 minutes to make, so there’s that!
I’m trying to make more recipes that use minimal ingredients and don’t take much time. I came up with this Gnocchi Lasagna Bake at 5 pm. My husband would be home in 30 minutes, and I had no idea what to make for dinner. I searched the pantry and refrigerator about ten times before realizing I had ingredients for this delicious dinner!
Gnocchi Lasagna Bake Recipe Ingredients
- Veggies – I had both zucchini and purple onion, but you can add any veggies you like! If I had a green or red pepper, I would have added that, too. Spinach or kale would also be great options.
- Gnocchi – I love using potato gnocchi for a super-fast and easy dinner, so I always try to keep a box on hand. I use packaged potato gnocchi, but you can use homemade if you like.
- Cheese – I’ve been testing a vegetarian lasagna recipe (I hope to share it with you soon!), so I had both ricotta and mozzarella cheese in the refrigerator. I kept the ricotta plain, but you can add some herbs if you like.
- Tomato Sauce – I always have at least one jar of tomato sauce around, and it usually comes in handy when I’m feeling lazy. Crushed tomatoes will also work.
How To Make 30-Minute Gnocchi Lasagna Bake:
- Preheat oven to 425 degrees F. Place an oven-safe pan over medium heat and add olive oil, zucchini, onion, and a pinch of salt and pepper. Cook until the vegetables begin to soften, about 5 minutes.
- Add the gnocchi to the pan, mix until combined, and cook until the gnocchi starts to brown, 3 minutes. Remove from the heat, add the tomato sauce, and mix again until everything is combined. Top with grated cheese, then drop the ricotta cheese in spoonfuls. Place in the oven and bake until bubbly and cheese is melted, 10-15 minutes. I like to turn it to broil for a minute at the end to brown the cheese a little bit.
- Garnish with fresh herbs before serving, if desired.
Recipe Tips and Thoughts
- This recipe can be made gluten-free and vegan with gluten-free gnocchi and vegan mozzarella and ricotta substitutes, respectively.
- This is a fairly rich dish. I enjoyed serving it with a green salad tossed with a tangy salad dressing to help cut some of the richness.
- I also served ours with some crusty bread to add texture, as the gnocchi lasagna doesn’t have many textures. I also kept the zucchini a little crunchy, which gave it a nice bite.
- We’re starting to have nice fall weather here, and I’ve already broken out the sweaters and pants. This Gnocchi Lasagna Bake is the perfect quick and easy vegetarian dinner recipe to add to your weekly meal plan!
- Store it in the fridge in an airtight container for up to three months.
- Freeze it an a freezer-friendly container for up to three months.
- It’s so easy to make and requires just a few ingredients. You can add any veggies you like; I just had zucchini and onion on hand. It’s nice to leave them a bit crunchy to add texture to the lasagna bake.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Warm, Comforting Vegetarian Dinners?
High-Protein Tofu and Black Bean Enchilada Skillet
30 Minute Gnocchi Lasagna Bake
- Total Time: 30 minutes
- Yield: 4
Description
This Gnocchi Lasagna Bake is quick and easy to make but also so filling and comforting! It’s perfect for an easy weeknight dinner.
Ingredients
- 1 teaspoon olive oil
- 1 medium zucchini, diced
- 1/2 onion, diced
- Salt and pepper
- 1 (16 oz) package potato gnocchi
- 2 cups tomato sauce, or crushed tomatoes
- 1 cup grated mozzarella cheese
- 1/2 cup ricotta cheese
- Fresh basil or parsley for garnish, if desired
Instructions
- Pre-heat oven to 425 degrees F. Place an oven safe pan over medium heat and add olive oil, zucchini, onion and a pinch of salt and pepper. Cook until vegetables are beginning to soften, 5 minutes.
- Add gnocchi to the pan, mix until combined and cook until gnocchi is starting to brown, 3 minutes. Remove from the heat and add tomato sauce and mix again until everything is combined. Top with grated cheese and then drop the ricotta cheese in spoonfuls on top. Place in the oven and bake until bubbly and cheese is melted, 10-15 minutes. I like to turn it to broil for a minute at the end to brown the cheese a little bit.
- Garnish with fresh herbs before serving, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Italian
What would or could you substitute for zucchini?
Hi Susan, you can substitute with bell peppers, mushrooms, spinach or even broccoli!
I like the flexibility of this. I’m definitely going to pick up some gnocchi and give it a try!
Thanks! I hope you like it!
Does the gnocchi need to be cooked before being put in the recipe?
you saute it a little bit in the pan and then bake it
This was excellent! Thanks for another easy and delicious recipe!
This was really good and super easy! The best part is the one pot, easy cleanup! Thanks!
Yah! So glad you enjoyed it!
Do you think cauliflower gnocchi would work equally well?
Yes!!