Zucchini Lasagna Recipe

3.88 from 177 votes

This Zucchini Lasagna is a gluten-free twist on the classic! Made with layers of zucchini, tomato sauce, and cheese—you won’t miss the noodles!

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Keyword: dinner, gluten-free, lasagna, low-carb, vegetarian, zucchini

Servings: people

1 tablespoon extra virgin olive oil
½ onion finely chopped
4 garlic cloves crushed
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes peeled, seeded, and diced
Salt and ground fresh black pepper to taste
1 tablespoon fresh basil chopped
3 cups spinach
15 ounces part-skim ricotta
1 large egg
½ cup freshly grated Parmesan cheese
4 medium zucchini sliced ⅛-inch thick
16 ounces part-skim mozzarella cheese shredded
½ teaspoon parsley chopped

In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
Top with sauce and mozzarella.
Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
Let stand about 10 minutes before serving. Garnish with parsley.

This recipe was adapted from the site Skinny Taste.
The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis.