Zucchini Lasagna Recipe: Cheesy, Gluten-Free, Vegetarian Comfort Food 2


This white zucchini lasagna recipe is cheesy goodness at its best. A perfect way to take advantage of prolific zucchini in season!

zucchini lasagna in glass baking dish with browned cheese on top

On a gluten-free diet? Cutting carbs? This zucchini lasagna recipe is your ticket to an easy meal without the wheat.

Comfort food at its best, it’s easy to put together from a few real food ingredients.

zucchini lasagna ingredients: shredded cheese, zucchini, ricotta

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Making this zucchini lasagna recipe

Start with garden fresh zucchini, add a couple of different cheeses and spices and bam!

Dinner in under an hour.

slicing zucchini with a mandoline

You can slice the zucchini with a knife, but a mandoline slicer makes nice, uniform slices to use in this zucchini lasagna recipe.

If you use a knife, just aim for slices that are 1/8″ thick.

spreading ricotta layer of zucchini lasagna

Layer the zucchini slices with ricotta cheese and shredded mozzarella.

(This recipe is made in a loaf pan. Feel free to double the ingredients and bake in an 8″ x 8″ baking dish.)

zucchini lasagna in process, grated cheese on top

Be sure to end with a layer of mozzarella so you’ll get that nice, browned top.

Serve this zucchini lasagna recipe with a salad or your favorite fresh veggie for a hearty vegetarian meal.

plated zucchini lasagna with glass baking dish with browned cheese on top in the background

★ Did you make this recipe? Don’t forget to give it a star rating below!

White Zucchini Lasagna
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This white zucchini lasagna recipe is cheesy goodness at its best. A perfect way to take advantage of prolific zucchini in season!

Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 175 kcal
Author: Claudie Evert
Ingredients
  • 1 medium zucchini
  • ¾ cup ricotta cheese
  • 1 cup shredded mozzarella
  • tsp salt
  • ¼ tsp pepper
  • 1 clove garlic crushed
  • 1 tsp dried basil
Instructions
  1. Preheat oven to 350℉.
  2. Wash and dry the zucchini.
  3. Cut the end off the zucchini. Carefully slice the zucchini long ways using a mandoline slicer or a knife.

  4. Add salt, pepper, garlic powder, and basil to the ricotta and stir until combined.

  5. Use a small amount of olive oil to grease the bottom and sides of a loaf pan.

Layer the lasagna:
  1. Start by placing 2-3 slices of zucchini in the bottom of the pan.

  2. Spread about ⅓ of the ricotta mixture on the zucchini slices.

  3. Add about ¼ of the shredded mozzarella.
  4. Continue layering zucchini, ricotta, and mozzarella in this manner, ending with a layer of mozzarella.

  5. Bake for 20 minutes.
  6. Remove from the oven and allow to sit for about ten minutes to firm up.

This white zucchini lasagna recipe is cheesy goodness at its best. Fresh zucchini, right from the garden, layered with two kinds of cheese and spices makes this zucchini lasagna recipe a winner. It's a perfect way to take advantage of prolific zucchini when it's in season! #cooking #recipe #vegetarian


About Claudie Evert

Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will -- someday -- master the art of picking out a ripe watermelon.


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2 thoughts on “Zucchini Lasagna Recipe: Cheesy, Gluten-Free, Vegetarian Comfort Food

  • Sariya

    Yummy! Almost the same recipe as mine! I am using the same for broccoli recipe.

  • Nan

    I made this with carrots & spinach, turned out perfect!
    Thank you for the recipe