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cheesy zucchini lasagna in a wide horizontal shot, one bubbly square lifted onto a plate with fresh basil in a rustic baking dish on a cozy holiday table, natural light, shallow depth of field, landscape orientation

Zucchini Lasagna

A rich gluten free lasagna crafted with zucchini ribbons, ricotta cheese, and marinara sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 zucchini sliced lengthwise
  • 2 cups ricotta cheese
  • 3 cups marinara sauce
  • 2 cups mozzarella shredded
  • 1 egg
  • 0.5 cup parmesan grated
  • 2 tbsp fresh basil chopped
  • 1 tsp salt

Method
 

  1. Salt the zucchini slices and let them drain on paper towels for 15 minutes, then pat dry.
  2. Mix the ricotta, egg, parmesan, basil, and salt together.
  3. Spread marinara in a baking dish, then layer zucchini, ricotta mixture, and mozzarella.
  4. Repeat the layers, finishing with marinara and mozzarella on top.
  5. Cover with foil and bake at 375F for 30 minutes.
  6. Uncover and bake 15 more minutes until bubbly, then rest 10 minutes before slicing.

Notes

Drawing out the zucchini water keeps the lasagna from getting soggy.