Zucchini Lasagna

by Erin

Looking for a way to turn your favorite lasagna gluten-free? Thin slices of zucchini are used into of noodles in this rendition.

Zucchini Lasagna 1

Welcome to this month’s Secret Recipe Club, featuring a recipe from Curious Cuisiniere. Digging through Sarah and Tim’s recipes you can tell that they like to play with their food using inspiration from their cultural history with recipes such as mango bbq chicken pizza, baked eggs in avocado, and peanut butter ravioli being among the many I bookmarked. But I have been wanting to try making lasagna using strips of zucchini as the noodles and when I saw their recipe I finally went for it. And I was excited to finally use my fancy mandoline. In the end it tasted just like traditional lasagna with thicker, more al dente noodles. Best gluten-free lasagna ever? Quite possibly.

Zucchini Lasagna 2

One year ago: Corn-Goat Cheese Omelet

Three years ago: Chocolate Beer Truffles

Four years ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers


Serves 4-6


2 8-inch zucchini (about 1.25 lb total)

1 tsp salt

1/2 lb (about 2 links) hot Italian turkey sausage, casings removed

1 medium onion, diced

1 small green pepper, diced

2 lb. tomatoes, diced

1 (6 oz) can tomato paste

1/4 cup water

2 Tbsp red wine

1 bay leaf

1 tsp salt

1/2 tsp paprika

1/2 fennel seeds

1/4 tsp ground black pepper

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp dried thyme

Pinch of cumin

1-3/4 cup shredded part skim mozzarella cheese


  1. Preheat oven to 350⁰F. Lightly coat an 8xx-inch baking dish with nonstick spray and set aside.
  2. Slice zucchini lengthwise into 1/8-inch thick strips (if you do not have a mandoline to slice them that thin lengthwise, slice crosswise into discs). Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.
  3. While the zucchini sweats, crumble sausage in a large skillet and cook until browned. Add onion and green pepper and sauté for 3-5 minutes until soft. Stir in remaining ingredients (except cheese) and simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat and remove bay leaf.
  4. Pat zucchini slices dry. In the prepared baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and 1/2 cup cheese. Repeat the layers two more times, but do not add the final 3/4 cup of cheese yet.
  5. Cover with aluminum foil and bake for 30 minutes. Uncover, top with the remaining cheese, and bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center. Remove from the oven and let stand 5-10 minutes before serving.

Source: Adapted slightly from Curious Cuisiniere.


You may also like


Lauren @ Sew You Think You Can Cook June 4, 2015 - 10:35 am

Beautiful lasagna.

Sue Lau June 1, 2015 - 10:15 pm

Looks really good! Any type of lasagne agrees with me. Great choice for reveal day!

Lynsey @ Lynsey Lou's May 28, 2015 - 9:50 pm

This lasagna looks amazing. I love that you used zucchini strips in place of the pasta!

Tara May 27, 2015 - 10:20 pm

Such a beautiful lasagna! Love the idea of using zucchini strips.

Dorothy @ Crazy for Crust May 26, 2015 - 9:47 pm

My zucchini plant is going nuts. I need to make this!

Sarah | Curious Cuisiniere May 26, 2015 - 3:00 pm

Great choice! We love making this! So glad you liked it!

Emily @ Life on Food May 26, 2015 - 8:35 am

I really want to start using zucchini more often as a pasta replacement. This looks amazing. Great pick!!

spiffycookie May 26, 2015 - 8:44 am

I just got a spiralizer and need to do the same!

Karen May 26, 2015 - 4:37 am

That looks AMAZING Erin and has my name all over it! GREAT pick for SRC this month! Karen

Traci May 26, 2015 - 12:01 am

What a great choice for the summer months. Keeping this recipe for when all of my zucchini goes crazy this summer. Happy SRC day and hope you had a great Memorial Day.

Zainab May 25, 2015 - 9:29 pm

Oh this is a great idea!! and love all the cheesy goodness too!

Wendy, A Day in the Life on the Farm May 25, 2015 - 7:24 pm

zucchini season will be here before we know it and then I will pull this recipe out and be golden. Thanks!

Amy @ Fearless Homemaker May 25, 2015 - 3:10 pm

Ooh, this sounds fantastic! What a great use of zucchini AND what a great way to make lasagna GF and low-carb / lower-calorie. Love it!

Medha @ Whisk & Shout May 25, 2015 - 1:18 pm

This is great not only for gf eaters, but also low carb eaters! Awesome use of zucchini, this looks just like real lasagna :)

Karen @ Karen's Kitchen Stories May 25, 2015 - 12:47 pm

This does look like the real thing! Must be all of that cheeeeeze!!! =) Beautiful.

Sam~SugarSpunRun May 25, 2015 - 11:43 am

I can’t believe how GOOD this looks! Seriously, look like great comfort food and you’ve got my mouth watering!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More