Zucchini Lasagna - gluten-free and grain-free

Zucchini Lasagna




Yield 8 +

A grain free version of the classic Lasagna with zucchini instead of noodles. Delicious and healthy!



  1. Thinly slice zucchini lengthwise into 1/4 inch slices or smaller. Place on well-oiled baking sheet and bake at 400 degrees until just starting to brown and get tender. It isn't necessary to peel, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!
  2. While zucchini is cooking, brown meat in a large skillet. If there is room, add the pasta sauce to skillet to warm. If not, add meat and pasta sauce to large pot and heat to a simmer. Add any desired spices.
  3. Mix large (approx 32 ounce) Ricotta cheese with eggs, Parmesan, and half of grated mozzarella cheese. I also added garlic powder and basil to the mixture. Set aside.
  4. When zucchini is done, remove from oven. In large 9x13 glass baking dish (or 10x16) start layering: meat/sauce on bottom, followed by zucchini slices, then ricotta mixture. This made 2 thick layers for me, but could be spread out into three layers if you dish is deep enough. Make sure the meat/sauce layer is on the top when done. (If you are making ahead, throw in the freezer at this point, and it will be ready to bake when you need it.
  5. When you have added all ingredients in layers, place back in oven at 350 degrees for 45 minutes to an hour or until egg/ricotta mixture is set and middle is not jiggly. It will firm up as it cools too.
  6. About 15 minutes before done, add remaining mozzarella cheese to top and put back in oven.
  7. Serve immediately. (I recommend a side of Italian music and a salad!)

Courses Main

Cuisine Italian

Recipe by Wellness Mama® at