There are many ways to make lasagna, including the traditional way. My first grain-free lasagna recipe is my Mexican Lasagna, which uses tortillas as noodles. This recipe for Zucchini Lasagna is a simple take on grain-free lasagna using zucchini slices as noodles.
I make it dairy free by using my recipe for ricotta cheese using cashews, but feel free to use diary-based cheese. Or mix and match: Use cashew ricotta cheese for the filling and then sprinkle Parmesan on top, or layer both in. Up to you.
Be careful when slicing the zucchinis. You can use a mandolin but keep your fingers away from the blade by using something to hold the zucchini against the mandolin while slicing and keeping your fingers away from the blade.
I usually slice the zucchinis with a knife. I trim each off of each zucchini so I can hold it vertically (standing straight up) and slice each zucchini into 4 slices by running a small paring knife from top to bottom of each zucchini. I don’t peel the green off the zucchini but feel free to do so if you prefer. And try to find zucchinis that are relatively straight, not curved, and on the larger side so you don’t need to slice a lot of zucchini noodles.
As for the sauce, omnivores can use your favorite marina sauce with your favorite protein added. I use a tangy marinara-style sauce with a bit of spice to it and fresh basil.
Zucchini Lasagna {grain free}
Ingredients
- 6 large zucchinis or enough slices to have at least 3 layers of noodles
- 2 tablespoons high heat oil
- 28 ounces tomato (marinara) sauce or your favorite tomato sauce
- 1 cup ricotta cheese
Instructions
- Preheat your oven to 400°F (200°C or gas mark 6).
- Prepare 2 baking sheets with non-stick mats or parchment paper.
- Trim the ends of each zucchini and slice them into about a 1/4 inch long-sliced noodles.
- Brush each side of each noodle with oil and place on the baking sheets.
- Bake the zuchini slices in the oven for about 15 minutes or until they are tender but not too soft that you can't lift them in one piece.
- In a 9-inch baking dish, or other size baking dish, place a thin layer of sauce on the bottom.
- Next, add a layer of zucchini on top of the sauce. Spread about a tablespoon of ricotta cheese on each zucchini slice and then some sauce on top of the cheese. Continue this layering until you have at least 3 layers of zucchini, sauce, and cheese. Place a final layer of cheese and sauce on the top layer.
- Bake the lasagna in the oven 400°F (200°C or gas mark 6) for about 15 minutes or until the sauce is bubbling.
- Serve very warm. Store leftovers in the refrigerator for several days.
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