The Ultimate Gluten-Free Zucchini Lasagna: A Healthy Twist on a Classic Comfort Food
Craving lasagna but want a healthier, gluten-free option? This Ultimate Gluten-Free Zucchini Lasagna is here to satisfy your taste buds without the guilt. Packed with layers of tender zucchini, a rich homemade tomato sauce, and a blend of melty cheeses, this dish is a perfect balance of flavor and nutrition. Whether you’re gluten-free, health-conscious, or just looking for a delicious twist on a classic, this recipe is a winner.
Why You’ll Love This Recipe
- Gluten-Free: Perfect for those avoiding gluten, with the option to use gluten-free lasagna noodles or go entirely noodle-free.
- Low-Carb: Zucchini replaces traditional pasta, making this dish lighter and lower in carbs.
- Flavor-Packed: A rich, homemade tomato sauce and a blend of cheeses create a mouthwatering flavor profile.
- Versatile: Easily customizable to suit your preferences—add meat, swap cheeses, or keep it vegetarian.
- Meal-Prep Friendly: Make it ahead of time and bake when ready to serve.
Ingredients
For the Tomato Sauce:
- 3 tbsp olive oil
- 2 tbsp butter or plant-based butter
- 3 onions, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 bottle (680 ml) Italian passata (pureed, strained tomatoes)
- 28 oz water
- 2 tsp salt
- 1 tsp black pepper
- 1 ½ tsp granulated garlic
- 1 ½ tsp granulated onion
- 2 tbsp dried basil or 1 tbsp homemade basil paste
- 1 Parmigiano-Reggiano cheese rind (optional)
- ½ cup grated Parmigiano-Reggiano cheese
For the Zucchini:
- 9 small zucchinis (about 4 lbs)
- 3 tsp salt
- 1 ½ tsp granulated garlic
- 1 ½ tsp granulated onion
- 1 ½ tsp black pepper
For the Lasagna:
- ½ cup grated provolone cheese
- ½ cup grated Parmesan cheese
- 400g grated mozzarella cheese
- 1 (250g) package gluten-free lasagna noodles (optional)
- Cooking spray or 2 tbsp oil

Step-by-Step Instructions
1. Prepare the Tomato Sauce
- Heat olive oil and butter in a large pot over medium heat. Add the chopped onions and cook until softened.
- Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the crushed tomatoes, passata, and water. Stir well to combine.
- Season with salt, black pepper, granulated garlic, granulated onion, and basil. Add the Parmigiano-Reggiano cheese rind and grated cheese for extra flavor (optional).
- Simmer the sauce on low heat for at least 1 hour, stirring occasionally. For deeper flavor, cook for up to 4 hours or make it a day ahead.
2. Prepare the Zucchini
- Preheat the oven to 375°F (190°C).
- Wash and dry the zucchinis. Trim the ends and remove any blemishes with a vegetable peeler, leaving the skin on.
- Using a mandolin, slice the zucchinis into 1/8-inch thick strips.
- Line a rimmed baking sheet with parchment paper. Arrange the zucchini strips in a single layer, ensuring they don’t overlap.
- In a small bowl, mix salt, granulated garlic, granulated onion, and black pepper. Lightly sprinkle both sides of the zucchini strips with the spice blend.
- Bake for 5 minutes, then flip the strips and bake for another 5 minutes. Let cool slightly and set aside.
3. Assemble the Lasagna
- In a bowl, combine the grated provolone, mozzarella, and Parmesan cheeses.
- Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Spread ½ cup of tomato sauce on the bottom of the dish.
- Add a layer of gluten-free lasagna noodles (if using) or zucchini strips, alternating the direction of the strips for even layers.
- Spread a thin layer of tomato sauce over the noodles or zucchini, followed by a layer of the cheese mixture.
- Repeat the layers, finishing with a final layer of zucchini or noodles, a generous amount of tomato sauce, and a thick layer of cheese.
4. Bake the Lasagna
- Cover the dish with greased parchment paper and foil. Refrigerate until ready to bake (optional).
- Preheat the oven to 375°F (190°C). Place the lasagna on a foil-lined baking sheet to catch any spills.
- Bake for 45 minutes to 1 hour, or until a knife inserted into the center comes out hot and the noodles are tender.
- Remove the foil and parchment paper, then bake for an additional 5-10 minutes to melt and brown the cheese.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Tips and Variations
- Make Ahead: Assemble the lasagna a day or two in advance and refrigerate until ready to bake.
- Vegetarian Option: Skip the cheese rind and use plant-based butter for a fully vegetarian version.
- Add Protein: Layer in cooked ground beef, turkey, or plant-based meat for extra protein.
- No Noodles: Skip the gluten-free noodles and use only zucchini for a completely low-carb dish.
- Spice It Up: Add red pepper flakes or chili powder to the tomato sauce for a spicy kick.
Why This Recipe Works
Zucchini is the star of this dish, providing a light, nutritious alternative to traditional pasta. Its mild flavor absorbs the rich tomato sauce and melty cheese, creating a satisfying and wholesome meal. The homemade tomato sauce, infused with herbs and Parmesan, adds depth and complexity, while the blend of cheeses ensures every bite is creamy and indulgent.
Serving Suggestions
Serve this lasagna with a fresh green salad, garlic bread, or roasted vegetables for a complete meal. It’s also perfect for meal prep—store leftovers in the fridge and reheat for a quick, delicious lunch or dinner.
Final Thoughts
This Ultimate Gluten-Free Zucchini Lasagna is proof that healthy eating doesn’t mean sacrificing flavor. With its layers of zucchini, rich tomato sauce, and gooey cheese, it’s a dish that will impress your family and friends. Give it a try and enjoy a lighter, gluten-free take on a classic favorite!
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