Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Zucchini Lasagna

Gluten Free, Sides, VegetarianRespond to this post »

This Zucchini Lasagna is not unlike a lot of my kitchen endeavors. I had intended to make zucchini involtini, but ended up with a zucchini lasagna.

After many attempts to cut long super thin slices of zucchini, first with my mandoline then a sharp knife, so that I could fill them and roll up, I just gave up.

Thinking back maybe cutting them a bit thicker, which would be easier, then baking before trying to fill and roll up might have been the way to go? I will test that theory perhaps next time….

With all these pieces of zucchini in different sizes and thickness, the only thing to do was layer in a dish and smother in ricotta cheese, herbs and tomato sauce. No nice even slices needed here, honey.

We had a few Turkey Meatballs in the freezer that I thawed and scattered into the middle layer, alternately some crumbled tofu mixed with the ricotta would be another protein option.

Although you can purchase zucchini just about any day of the year, it only makes a appearance regularly here in summer? That is soon to change. 

Clearly, this Zucchini Lasagna is dinner rotation worthy anytime of the year.

Zucchini Lasagna

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Category: Gluten Free, Sides, Vegetarian

Zucchini Lasagna


  • 2 medium to large zucchini or 3-4 small to medium
  • 1 Tbsp kosher salt
  • 24 ounces pasta sauce, homemade or jarred
  • 2 cups ricotta cheese
  • 1 egg beaten
  • 1/2 cup parmesan cheese
  • red pepper flakes optional
  • Handful fresh basil leaves, chopped
  • 1/2 cup shredded mozzarella cheese
  • Optional:
  • crumbled meatballs
  • crumbled tofu


Place cut zucchini on paper towels and sprinkle with kosher salt.

Let sit 10-15 minutes. Pat dry.

In a medium bowl add the ricotta, egg, pepper flakes, chopped basil and parmesan cheese.

Mix well with a fork, set aside.

Place a few tablespoons of tomato sauce in the bottom of a 8" x 8" or similar baking dish.

Lay about 1/3 of your sliced zucchini on top, add 1/3 of the ricotta mixture and spread around evenly.

Drizzle some tomato sauce on top about 2-3 tablespoons per layer.

Repeat two more times, using up remaining zucchini and ricotta mixture.

Top with more tomato sauce.

Cover with foil and slide into 375 degree oven for 1 hour.

Remove from oven and top with a bit more tomato sauce and the mozzarella cheese.

Put back into oven for 10-15 more minutes, or until the cheese on top is melted and just starting to brown.

Remove from oven and let sit for 10 minutes before cutting.

Top with remaining warmed tomato sauce and extra parmesan cheese.

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