Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Gluten-Free

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.

Get access to everything we publish when you sign up for Outside+.

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.

Servings
8
Prep Time
30 min
Duration
70 min

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. 

Related: Sweet Potato Lasagna

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