Zucchini Lasagna: Gluten-Free, Paleo, & Keto!

Gluten-Free, Paleo, Keto Zucchini Lasagna Recipe

Gluten-Free zucchini lasagna
  • 3 Large or 5 small zucchini, roasted (see how below)
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • pepper to taste
  • 1 egg (optional)
  • 2 cups marinara sauce, your choice
gluten-free zucchini lasagna

Roast the zucchini noodles. This can be done in advance, or just before you prepare the lasagna.

  1. Preheat oven to 450.
  2. Slice the zucchini into 1/4″ thick “noodles.”
  3. Place the strips on baking sheets lined with parchment paper. Drizzle with olive oil and rub in with your fingers, ensuring that both sides are lightly coated.
  4. Sprinkle with 1 teaspoon of salt and roast 10-12 minutes just until tender.
  5. Remove pans from oven and set aside.

Prepare the filling & assemble lasagna

  1. Reduce oven to 375.
  2. In a medium bowl combine ricotta cheese, 1/2 cup parmesan cheese, 1 cup shredded mozzarella, 1/2 teaspoon salt, garlic powder, egg (if using), Italian seasoning, and pepper to taste. Mix well.
  3. In a 9×9 baking dish, spread 1/2 cup marinara sauce evenly. Top with 1 layer of zucchini noodles, and then dollop half of the ricotta mixture.
  4. Add another 1/2 cup of the marinara, spreading evenly with a knife or spatula. Add another layer of “noodles,” the rest of the ricotta mixture, and another half cup marinara.
  5. Top with a last layer of “noodles,” the remaining marinara, and sprinkle the top with the remaining mozzarella cheese & parmesan.
  6. Bake uncovered for 40 minutes. Let stand for at least 15 minutes before serving.

gluten-free zucchini lasagna

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