This gluten-free zucchini lasagna replaces traditional pasta with thinly sliced zucchini, making it a perfect low-carb, vegetable-rich meal.
Layers of tender zucchini, sautéed spinach, creamy ricotta, and savory marinara sauce create a comforting and nutritious dish.
Ideal for gluten-sensitive eaters or anyone seeking a tasty, veggie-forward lasagna alternative.
Why You’ll Love This Recipe
- Using zucchini slices instead of pasta keeps the dish gluten-free and adds extra vegetables without compromising texture.
- Ricotta and spinach blend to provide a creamy, flavorful layer that balances the acidity of tomato sauce.
- Baking allows flavors to meld and ensures zucchini is tender without becoming soggy.
Gluten-Free Zucchini and Spinach Lasagna
This layered gluten-free zucchini lasagna swaps traditional pasta for thinly sliced zucchini, combined with spinach, ricotta, and tomato sauce for a hearty, veggie-packed meal.
- Prep time
- 25 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- One 9×13-inch lasagna (6 servings)
Ingredients
- 3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise (about 24 slices)
- 1 tablespoon olive oil
- 3 cups fresh spinach, roughly chopped
- 2 cups ricotta cheese (about 450g)
- 1 1/2 cups shredded mozzarella cheese (about 170g)
- 1 cup grated Parmesan cheese (about 100g)
- 3 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare zucchini slices Preheat the oven to 375°F (190°C). Lay zucchini slices on paper towels and lightly salt both sides. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- Cook spinach and prepare ricotta mixture Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly. In a bowl, mix ricotta cheese, cooked spinach, half the Parmesan, Italian seasoning, salt, and pepper.
- Assemble the lasagna Spread 1 cup of marinara sauce evenly in the bottom of a greased 9×13-inch baking dish. Layer 8 zucchini slices over the sauce. Spread half of the ricotta-spinach mixture over zucchini, then sprinkle with 1/2 cup mozzarella. Add 1 cup marinara sauce over this layer. Repeat layers with remaining zucchini slices, ricotta mixture, mozzarella, and marinara sauce. Sprinkle the remaining Parmesan cheese evenly on top.
- Bake the lasagna Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and starts to brown lightly.
- Cool and serve Let the lasagna cool for at least 10 minutes before slicing to help it set. Serve warm.
Helpful Tips
- Use a mandoline slicer for evenly thin zucchini slices to ensure even cooking.
- Salting zucchini slices and patting dry helps prevent excess water in the lasagna.
- Ensure the cooked spinach is well-drained to avoid watery layers.
- Store leftovers refrigerated and reheat thoroughly before serving.
Storage and Make-Ahead
Refrigerate any leftover lasagna in an airtight container for up to 3 days.
Reheat individual portions in the microwave until the internal temperature reaches 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use frozen spinach for this recipe?
Yes, but make sure to thoroughly thaw and squeeze out excess moisture from frozen spinach before mixing it with ricotta to avoid watery layers.
Do I need to pre-cook the zucchini slices?
Salting and resting the zucchini slices helps remove moisture. They cook through during baking, so no additional pre-cooking is necessary.
Is this recipe suitable for a vegetarian diet?
Yes, it is vegetarian, containing no meat or fish products.
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