Gluten-Free Zucchini Lasagna
Discover the perfect blend of wholesome comfort and guilt-free indulgence with this Gluten-Free Zucchini Lasagna recipe. Say goodbye to traditional pasta and hello to thinly sliced zucchini layers, creating a low-carb and gluten-free alternative that doesn’t compromise on flavor. Packed with hearty ground beef or turkey, rich marinara sauce, and a creamy ricotta-Parmesan filling, this dish is elegantly topped with gooey melted mozzarella and a hint of fresh basil. The zucchini slices are expertly prepared to release excess moisture for a perfectly structured lasagna that won’t get soggy. Ideal for family dinners or meal prep, this satisfying dish is easy to assemble and ready in just over an hour. Healthy, delicious, and brimming with comforting Italian flavors, it’s the ultimate gluten-free twist on a favorite classic!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
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.
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.
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.
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.
In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan. Stir until smooth and set aside.
Pat the zucchini slices dry with paper towels to remove the excess moisture.
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.
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.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
3487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 17170 mg | 747% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 92.4 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3974 mg | 306% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5625 mg | 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.
