Zucchini Lasagna {Vegetarian + Gluten Free + Grain-free}

Delicious lasagna made with zucchini instead of pasta! They're gluten-free, low carb and vegetarian. Great dinner idea! Recipe on NotEnoughCinnamon.com

Oh my, oh my, oh my…these lasagne!! If you ever thought that the only decent lasagna you could ever have would necessarily have pasta in them, well…today’s the day you have to change your mind!

This baby is made with zucchini instead of pasta, and it’s so freakin’ good! Like, for real. So delicious. But with all the cheese, it just had to be amazing, right? We’ve got a combo of ricotta, parmesan and mozzarella going on (yum, yum, yum). Basically all the goodness of Italy in a casserole!

Delicious lasagna made with zucchini instead of pasta! They're gluten-free, low carb and vegetarian. Great dinner idea! Recipe on NotEnoughCinnamon.com

So, disclosure time: it does not take 5 minutes to make these lasagna. I’m not gonna lie, it’s a little bit labor intensive. It’s more a lazy Sunday affair than a busy weeknight meal, for sure.

However! Is it worth it?! A 100% YES! Honestly, I would hate for you to spend all the time and effort, and just end up with something decent. Decent doesn’t cut it. These lasagna are the bomb, everybody loves them! And did I mention that, because it’s veggies, you get to eat a huge portion without breaking the calorie bank? Me like! Enjoy! 🙂

Delicious lasagna made with zucchini instead of pasta! They're gluten-free, low carb and vegetarian. Great dinner idea! Recipe on NotEnoughCinnamon.com

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:


Zucchini Lasagna {Vegetarian +Gluten Free + Grain-free}

51

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 6

Serving Size: 1/6th

Zucchini Lasagna {Vegetarian +Gluten Free + Grain-free}

Cal: 448 - Protein: 29g - Fat: 28.7g - Carbs: 18.7g - Fiber: 3g - Sugar: 9.3g

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 3 garlic cloves, minced
  • 28 oz. - 800 g canned, diced tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh basil
  • 3/4 teaspoon sea salt
  • 3 large zucchini, cut into 1/8 inch strips (see notes)
  • sea salt, to taste
  • 1 1/2 cup part-skim ricotta
  • 1 large egg
  • 1/4 cup grated parmesan
  • 16 oz. - 450 g mozzarella, sliced
  • Freshly ground pepper to taste.

Directions

  1. Preheat oven to 375F / 190 C degrees. Grease a 9x13 inch pan, set aside.
  2. In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
  3. In the meantime, lay out sliced zucchini on a cutting board or surface. Salt the zucchini and set aside for 10 minutes until it starts to create moisture. Use a paper towel to dry zucchini and set aside.
  4. To parbake zucchini: lay out zucchini strips in one even layer in 9x13 dish, bake for 5-7 minutes or until it begins to soften and become tender, then set aside. Repeat in batches until all zucchini is parbaked.
  5. In a small mixing bowl, whisk together ricotta, parmesan and egg. Mix until well combined.
  6. Using the same 9x13 dish from before, begin layering lasagna: Spread about 1/2 cup tomato sauce evenly over the bottom, layer zucchini strips to cover, spread 1/2 cup ricotta mixture overtop, then layer mozzarella cheese slices. Repeat the same layers ending with mozzarella on the top layer. Sprinkle with sea salt and freshly ground pepper. Cover with foil, then bake for 30 minutes. Remove foil, drain excess liquid in your sink (making sure the lasagne don't tip over!), bake an additional 20 minutes or until browned and bubbling. Set aside to cool for 10-15 minutes before serving.

Notes

*To cut the zucchini, I highly recommend you use a mandoline. It will save you a LOT of time and effort, and you're guaranteed to have even, thin stripes.

https://notenoughcinnamon.com/2017/09/07/zucchini-lasagna-vegetarian-gluten-free-grain-free/

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:


Pin this recipe:

Delicious lasagna made with zucchini instead of pasta! They're gluten-free, low carb and vegetarian. Great dinner idea! Recipe on NotEnoughCinnamon.com

share this post
leave a comment

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
All Seasons Recipes Casserole Clean Eating Gluten free Low carb Main Dishes Recipes Spring Recipes Summer Recipes Vegetarian
Leave a Comment

Your email address will not be published. Required fields are marked *