Gluten-Free Zucchini Lasagna

Indulge in the ultimate comfort food makeover with this Gluten-Free Zucchini Lasagna, a lighter, low-carb twist on the classic Italian favorite. Instead of traditional pasta, thinly sliced zucchini takes center stage, creating delicate layers that pair beautifully with a rich, savory meat sauce made from ground beef or turkey and gluten-free marinara. The creamy ricotta-Parmesan mixture adds luxurious texture, while melted mozzarella on top creates a bubbly, golden finish. Perfectly seasoned and naturally gluten-free, this lasagna is a wholesome yet satisfying dish that’s ideal for family dinners or meal prep. Enjoy it garnished with fresh basil leaves for a burst of herbal freshness. Packed with flavor and free of gluten, this recipe delivers all the joy of lasagna, minus the guilt!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 pound ground beef or ground turkey
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 24 ounces gluten-free marinara sauce
• 1 cup ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.25 cup fresh basil leaves, optional for garnish

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Lay the zucchini slices on paper towels, sprinkle with 1 teaspoon of salt, and let sit for about 15 minutes to release excess moisture.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.

Step 4

Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula. Once fully cooked, drain any excess fat.

Step 5

Stir in the gluten-free marinara sauce, season with 1/2 teaspoon of salt and black pepper, and simmer the sauce for 10 minutes. Remove from heat.

Step 6

In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan. Stir until smooth and set aside.

Step 7

Pat the zucchini slices dry with paper towels to remove the excess moisture.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a single layer of zucchini slices on top of the sauce, slightly overlapping them.

Step 9

Spread a layer of the ricotta mixture over the zucchini, followed by a layer of meat sauce, and then a sprinkle of shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.

Step 12

Let the lasagna cool for about 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	2743.5 grams (2743.5g)

Amount per serving	% Daily Value*
Calories	3487

Total Fat 227.50g	292%
Saturated Fat 101.40g	507%
Polyunsaturated Fat 5.20g
Cholesterol 932mg	311%
Sodium 17170mg	747%
Total Carbohydrate 152.20g	55%
Dietary Fiber 21.10g	75%
Total Sugars 92.40g
Protein 213.10g	426%

Vitamin D 54IU	269%
Calcium 3974mg	306%
Iron 22mg	121%
Potassium 5625mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 24.3%

Carbs: 17.4%