Low Carb, Gluten-Free Zucchini Lasagna
This post may contain affiliate links. Please read my disclosure.This low carb, gluten-free, plant-based zucchini lasagna is an easy, delicious dinner that the whole family will love! Simple to prep, this no-noodle ‘pasta’ dish is full of all of the flavors you would expect from a traditional lasagna recipe.
There is just something so wonderful about lasagna: pasta, cheese, and that baked crispy top, it’s comfort food at it’s best.
But if you’re gluten free, or trying to follow a plant-based diet, lasagna can be a bit of a challenge. Luckily, my lightened up version uses zucchini in place of the pasta noodles so it is lower in carbs and calories. It’s a great way to enjoy lasagna anytime of the year! It’s a healthy vegetarian Italian recipe!
How to make this Low Carb, Gluten-Free Zucchini Lasagna – Step by Step
- In a large pot, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through. Add pasta sauce and simmer on low for 3-5 minutes until combined. Add salt and crushed red pepper to taste
- In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna (I assumed you mean the zucchini noodles here) first, then the ricotta, then the pasta sauce, and then the shredded mozzarella on top. Repeat with another layer of zucchini, ricotta, sauce and mozzarella/parmesan.
- Bake at 375 degrees for 30 minutes covered, and another 10 minutes uncovered.
How do you make this lasagna gluten free?
By using zucchini “noodles” in place of the regular noodles! You can also use gluten free lasagna noodles, or even polenta instead of regular pasta in this dish to mix things up.
How to make zucchini noodles for lasagna
- Cut the zucchini long and thin, just like the lasagna noodles you are replacing.
- Slice the zucchini lengthways into strips. I use a knife to do this, or you can use a mandolin if you have one. Ideally they should be about 1/8 inch thick.
- Zucchini tends to be watery, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to drain in a colander; OR you can grill it first and leave it on paper towels to soak up any extra water.
What are the health benefits of zucchini?
By replacing the lasagna noodles in this dish, you are not only cutting carbs and calories, but you are also adding to lots of health benefits! Zucchini is great for:
- Improving digestion
- Lowering blood sugar levels
- Boosting energy
- Promoting weight loss / maintaining weight
- Improving thyroid function
- Supporting a healthy heart
It also is rich in Vitamins B6, riboflavin, folate, C, and K, and Minerals like potassium and manganese.
A Kid-Friendly, Healthy Lasagna
This lasagna has become a real hit in our house, it still has all of the flavors of a traditional lasagna recipe but it packs so many more health benefits! Kids tend to love it, and often won’t notice that you’ve replaced the pasta with a vegetable! It’s a great way to sneak in extra veggies for dinner 🙂 It’s also so easy to put together: you can even assemble everything ahead of time, cover it in the fridge and then bake it when you are ready.
Top tips for making zucchini lasagna
- Slice the zucchini around 1/8 inch – if it is too thick it can be chewy.
- Zucchini tends to be watery, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to drain in a colander; OR you can grill it first and leave it on paper towels to soak up any extra water.
- This is a great dish to use up any veggies you have in your fridge – mushrooms make a great addition!
- Leftovers can be stored, an an air-tight container in the fridge, for 3-4 days. Reheat before serving.
Be sure to check out these other healthy vegetarian main courses!
- Healthy Mexican Pizza
- Vegan Black Bean Burgers
- Indian Rice Curry Casserole
- Healthy Eggplant Parmesan
- Grilled Roasted Vegetable Pasta by The Lemon Bowl
- Easy Vegetarian Lentil Stew by Omnivore’s Cookbook
If you have tried this low carb zucchini lasagna recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
Low Carb, Gluten-Free Zucchini Lasagna
Ingredients
- 4 large zucchini with the middle seeds removed, sliced lengthwise into thin “lasagna” noodles about 1/4 inch thick
- 1 red onion diced
- 4 bell peppers diced
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 tsp dried italian herbs
- 28 oz pasta sauce 1 jar
- Salt & crushed red pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella and/or parmesan cheese
Instructions
- In a large pot, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through. Add pasta sauce and simmer on low for 3-5 minutes until combined. Add salt and crushed red pepper to taste
- In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna (I assumed you mean the zucchini noodles here)first, then the ricotta, then the pasta sauce, and then the shredded mozzarella on top. Repeat with another layer of zucchini, ricotta, sauce and mozzarella/parmesan.
- Bake at 375 degrees for 30 minutes covered, and another 10 minutes uncovered.
Notes
- Slice the zucchini around 1/8 inch – if it is too thick it can be chewy.
- Zucchini tends to be watery, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to drain in a colander; OR you can grill it first and leave it on paper towels to soak up any extra water.
- This is a great dish to use up any veggies you have in your fridge – mushrooms make a great addition!
- Leftovers can be stored, an an air-tight container in the fridge, for 3-4 days. Reheat before serving.
