Irresistible Zucchini Lasagna That's Gluten-Free and Delicious

This Zucchini Lasagna offers a gluten-free twist on a classic dish, featuring layers of zucchini instead of pasta.

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Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Layers

4-5 large Zucchini sliced thin (1/8-inch)
Salt to sprinkle before drying

For the Cheese Mixture

15 oz Ricotta Cheese well-drained
1 Egg as binder
2 cloves Garlic minced
1/2 cup Parmigiano Reggiano grated

For the Sauce and Topping

2 cups Marinara Sauce your favorite variety
2 cups Mozzarella Cheese shredded, low-moisture
Fresh Basil and Oregano, to taste
Black Pepper to taste

Optional Toppings

Additional Basil for garnish
Red Pepper Flakes for heat, optional

Equipment

Baking Dish
Mandoline
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchinis thinly and sprinkle lightly with salt. Let them sit for 10 minutes.
Pat the zucchini slices dry and bake for 10 minutes.
Combine ricotta cheese, egg, minced garlic,basal, parsley, and black pepper in a mixing bowl.
Spread marinara sauce in a baking dish, layer zucchini, ricotta mixture, mozzarella, and repeat.
Cover with foil and bake for 40-45 minutes. Remove foil and broil for 1-2 minutes.
Let cool for about 10 minutes and garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Use a mandoline for even zucchini slices to ensure uniform cooking. Always salt and pre-bake zucchini to prevent sogginess.

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