Three-Cheese Zucchini Lasagna

Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.
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Gluten-Free Three Cheese Zucchini Lasagna

Gluten-Free Three Cheese Zucchini Lasagna

A staff favorite, this lasagna is delicious as is, but it can also be customized to your taste: Use thinly sliced eggplant in place of some or all of the zucchini; add cooked ground beef, turkey or pork to the sauce; or use a spicy sauce, such as arrabiata, or add red pepper flakes for some heat.

Terrific Tomato

The tomato sauce in this hearty dish adds serious health benefits: Studies suggest that consuming foods rich in lycopene, a carotenoid found in the skin of the tomato peel and the ripened fruit, may reduce the risk of cancer as well as cardiovascular disease. 

  • Duration
  • Prep Time
  • 8Servings

Ingredients

  • 3 large zucchini, trimmed and sliced lengthwise into 1/8-inch-thick slices using
    a mandoline or sharp knife

  • ½ tsp sea salt, divided

  • 1½ cups whole-milk ricotta cheese

  • ½ cup grated Parmesan cheese

  • 1 large egg

  • 2 tbsp finely chopped fresh basil + additional for garnish

  • ¼ tsp ground black pepper

  • 2 cups jarred marinara sauce

  • 2 cups shredded mozzarella cheese

Preparation

1. Place a rack in second-highest position in oven; preheat broiler to high. Working in three batches, arrange zucchini on a baking sheet, mist with cooking spray and sprinkle with 1/8 tsp salt per batch. Broil until tender, about 3 minutes. Transfer to a large paper towel–lined plate.

2. Preheat oven to 375ºF. In a medium bowl, fold together ricotta, Parmesan, egg, basil, pepper and remaining 1/8 tsp salt. Spread ½ cup marinara over bottom of a 7 x 11-inch baking dish. Place a layer of zucchini over sauce. Carefully spread 2/3 cup ricotta mixture over zucchini; sprinkle with ½ cup mozzarella. Repeat twice, then top with a final layer of zucchini and ½ cup marinara. (You’ll have ½ cup mozzarella left; keep it in the refrigerator.)

3. Cover baking dish with foil; bake 20 minutes. Remove foil, sprinkle with reserved ½ cup mozzarella and bake 20 minutes more, until cheese on top has melted and lasagna is bubbling. Let cool, then cover and refrigerate for at least 4 hours or overnight before serving. To serve, cut pieces, place in a baking dish and bake at 350ºF for 10 to 15 minutes to warm through. You may see some water surrounding the pieces after baking; simply lift pieces out with a spatula and discard liquid. Garnish with additional basil before serving. 

Note about duration: Plus 4 hours chilling time. 

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 253
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 75 mg
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 16 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 734 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 1 g