Zucchini Lasagna: A Gluten-Free Twist on a Classic

This zucchini lasagna replaces traditional pasta with zucchini ribbons for a light, gluten-free version of the Italian classic. It’s packed with flavor and perfect for family dinners or meal prep!

• Total Time: 1 hour
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Servings: 6

Ingredients

For the Lasagna:

1. 3 medium zucchinis (sliced lengthwise into thin ribbons)
2. 1 tsp salt (to remove moisture from the zucchini)
3. 2 cups marinara sauce (gluten-free)
4. 1 cup ricotta cheese (or cottage cheese)
5. 1 cup shredded mozzarella cheese
6. 1/4 cup grated Parmesan cheese
7. 1 large egg
8. 1 tsp dried oregano
9. 1/2 tsp black pepper

Optional Garnishes:

1. Fresh basil leaves
2. Extra grated Parmesan

Step-by-Step Instructions

1. Prepare the Zucchini:
   Slice the zucchinis lengthwise into thin ribbons using a mandoline slicer or sharp knife. Lay the slices on a paper towel-lined tray, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the Ricotta Mixture:
   In a bowl, mix ricotta cheese, egg, Parmesan cheese, oregano, and black pepper until well combined.
3. Preheat Oven:
   Preheat your oven to 200°C (400°F).
4. Assemble the Lasagna:
   In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of zucchini slices, followed by a layer of the ricotta mixture, a sprinkle of mozzarella cheese, and a spoonful of marinara sauce. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
5. Bake:
   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
6. Rest and Serve:
   Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and extra Parmesan if desired.

Nutritional Information (per serving)

• Calories: 220
• Protein: 14 g
• Fat: 12 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Sugar: 6 g

Vitamins and Benefits

Contains:

• Vitamin C (zucchini): Boosts immunity and supports skin health.
• Calcium (cheese): Strengthens bones and teeth.

Benefits:
This dish is gluten-free, low-carb, and packed with protein, making it a healthier alternative to traditional lasagna while still being comforting and satisfying.

Lasagna dates back to ancient Rome, where it was originally made without tomatoes, as they weren’t introduced to Europe until the 16th century!

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 180°C (350°F) for 10-15 minutes or microwave until warm.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make this dairy-free?
“Yes, substitute ricotta and mozzarella with dairy-free cheese alternatives.”

What protein can I add?
“Layer cooked ground beef, turkey, or tofu crumbles between the zucchini slices for added protein.”

Can I make this ahead of time?
“Absolutely! Assemble the lasagna up to a day in advance, refrigerate, and bake just before serving.”