Zucchini Lasagna

Zucchini Lasagna

If you're looking for a delicious and gluten-free twist on traditional lasagna, then this Zucchini Lasagna recipe is perfect for you. Packed with layers of zucchini, cheese, and flavorful sauce, this dish is a healthier alternative that doesn't compromise on taste. Whether you have dietary restrictions or simply want to try something new, this gluten-free recipe will satisfy your cravings.

Prep Time Cook Time Total Time Servings
20 mins 1 hr 10 mins 1 hr 30 mins 6 servings


  • 4 medium zucchinis, sliced lengthwise into thin strips
  • 1 pound (450 grams) ground beef
  • 1 cup (240 milliliters) marinara sauce
  • 1 cup (240 milliliters) ricotta cheese
  • 1 cup (100 grams) shredded mozzarella cheese
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish

Special Notes:

  • You can use a mandoline or a vegetable peeler to slice the zucchini into thin strips.
  • Feel free to substitute ground beef with ground turkey or sausage for a different flavor.

Cooking Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  3. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
  4. Stir in the marinara sauce, dried basil, and dried oregano. Season with salt and pepper to taste. Simmer the sauce for 10 minutes to allow the flavors to meld together.
  5. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
  6. Grease a 9×13-inch baking dish with cooking spray. Spread a thin layer of the meat sauce on the bottom of the dish.
  7. Arrange a layer of zucchini slices on top of the sauce. Spread a layer of the ricotta cheese mixture over the zucchini. Sprinkle with shredded mozzarella cheese.
  8. Repeat the layers, starting with meat sauce, followed by zucchini slices, ricotta cheese mixture, and shredded mozzarella cheese. Continue until you run out of ingredients, ending with a layer of meat sauce and shredded mozzarella cheese on top.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
  11. Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil leaves.

Serving Suggestions

Zucchini Lasagna is a versatile dish that can be served on various occasions. Here are a few serving suggestions:

  • Serve it as a main course for a gluten-free dinner.
  • Pair it with a side salad for a light and wholesome lunch.
  • Bring it to potlucks or family gatherings as a crowd-pleasing casserole dish.
  • Enjoy it as leftovers the next day for a quick and satisfying meal.

Whether you're gluten-free or not, this Zucchini Lasagna recipe is a delicious and healthy alternative to traditional lasagna. With layers of zucchini, cheese, and flavorful sauce, every bite is packed with flavor. Give it a try and enjoy a satisfying and nutritious meal.

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