Zucchini Lasagna (Gluten-Free)

This is quite possibly one of the best recipes I have ever composed. Now, granted there was a bit of inspiration, but the measurements from my inspired recipe seemed way off, so I improvised, and this is what I came up with.


Trust me. You will not be disappointed taking a couple hours to complete this recipe. Just ask my Ma! 🙂 

Zucchini Lasagna

Serves 6 – 8 (depending on the portion size you want to serve)


  • 3 links hot Italian sausage, removed from casing
  • 1 tsp olive oil
  • 3 cloves garlic, chopped
  • 1/2 cup onion, diced
  • 28oz can San Marzano whole tomatoes
  • 2 Tbsp fresh basil, chopped
  • 2 Tbsp fresh parsley, chopped
  • 3 medium zucchini (or 2 large), sliced lengthwise 1/8″ to 1/4″ thick – this is a lot easier with a mandolin slicer however I did it with a sharp knife (tucking my fingers in) and going slowly! Don’t worry if they’re not perfect – just try to make the length of them even
  • 15 oz part-skim ricotta (blue label)
  • 16 oz part-skim mozzarella, grated
  • 1/4 cup Parmesan, grated
  • 1 large egg
  • S&P


In a large sauteuse, brown the meat in a teaspoon of olive oil. When cooked, drain on a piece of paper towel on a plate, reserve some of the rendered fat in the pan. Add the onions and garlic to the pan, and saute for about 2 minutes. Return the meat to the pan, add the tomatoes, herbs and salt and pepper. Bring to the boil, and reduce the heat to medium-low to simmer for 35 minutes or so. You want the liquid to evaporate, and the sauce to be thick.

In the meantime, slice your zucchini, and lay out in a single layer on paper towel. Sprinkle lightly with salt to release some liquid, approximately 10 minutes per side. Soak up any moisture before assembling.

Preheat oven to 375F.

In a medium bowl, mix ricotta cheese, parmesan and the egg. Stir well.

In an 8×8 baking pan spread some tomato sauce on the bottom and layer the zucchini over top. Then spread some ricotta mixture on top, and sprinkle over some mozzarella cheese. Repeat the process until all your ingredients are used up. Top with sauce and mozzarella, and cover with foil.

Bake for 40 minutes covered, then remove the foil, and bake for another 10 – 15 minutes until the cheese is bubbly and brown. Let stand for about 10 minutes before serving – or you’ll have a little puddle like I did….. (I just couldn’t wait, okay!!?)





Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

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