Gluten-Free Zucchini Lasagna with Ricotta and Meat Sauce

Why You’ll Love This Recipe

• All the cozy lasagna vibes without any noodles or gluten.
• Hearty, savory meat sauce balanced by creamy ricotta and melty mozzarella.
• Smart techniques keep it sliceable, not watery.
• Prep-friendly: sauce and zucchini can be made ahead for easy assembly.

Grocery List

• Produce: 5 medium zucchini, 1 small yellow onion, 3 garlic cloves, fresh basil or parsley
• Dairy: Whole-milk ricotta (15 oz), shredded low-moisture mozzarella (12 oz), grated Parmesan (1/2 cup), 1 large egg
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz), tomato paste, dried oregano, dried basil, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Zucchini “Noodles”

• 5 medium zucchini (about 2.5 lb/1.1 kg), ends trimmed, sliced lengthwise into 1/8-inch ribbons
• 1 tsp kosher salt (for draining), plus more to taste
• Olive oil or nonstick spray (for sheet pans)

For the Hearty Meat Sauce

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 lb (450 g) lean ground beef (90% lean)
• 2 tbsp tomato paste (ensure gluten-free)
• 1 (28-oz/794 g) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil or flat-leaf parsley

For the Ricotta Layer

• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) finely grated Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg (optional)

For Assembly

• 3 cups (12 oz/340 g) shredded low-moisture mozzarella
• 1 tsp olive oil for greasing the baking dish
• Chopped fresh basil or parsley, for garnish (optional)
• 9×13-inch (23×33 cm) baking dish; parchment-lined sheet pans

Step-by-Step Instructions

Step 1: Slice and salt the zucchini

Using a mandoline or a wide vegetable peeler, slice the zucchini into long 1/8-inch-thick ribbons. Lay the ribbons on a wire rack set over a sheet pan or on clean kitchen towels. Sprinkle with 1 tsp kosher salt and let sit for 20 minutes to draw out excess moisture. Pat the ribbons very dry on both sides with paper towels.

Step 2: Pre-bake the zucchini to drive off moisture

Preheat the oven to 425°F (220°C). Line two sheet pans with parchment and lightly oil or spray. Arrange the zucchini ribbons in a single layer (slight overlapping is okay). Bake for 10–12 minutes until the ribbons are flexible and have released visible moisture but are not browned. Blot the tops with paper towels to remove excess liquid. Reduce the oven temperature to 375°F (190°C).

Step 3: Make the hearty meat sauce

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds. Add the ground beef and cook, breaking it up, until no longer pink, 5–7 minutes. Stir in the tomato paste and cook 1 minute to caramelize.

Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook 15 minutes, stirring occasionally, until thickened. Stir in the chopped fresh basil or parsley and adjust seasoning to taste.

Step 4: Stir together the ricotta layer

In a bowl, mix the ricotta, egg, Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg (if using) until smooth.

Step 5: Assemble the layers

Grease a 9×13-inch baking dish with 1 tsp olive oil. Spread about 1/2 cup of meat sauce over the bottom. Add a snug, overlapping layer of zucchini ribbons. Dollop and gently spread half the ricotta mixture over the zucchini. Sprinkle with 1 cup mozzarella. Spoon about 1 cup meat sauce over the cheese.

Repeat: zucchini layer, the remaining ricotta, 1 cup mozzarella, and about 1 cup sauce. Finish with a final layer of zucchini, the remaining sauce, and the remaining 1 cup mozzarella.

Step 6: Bake until bubbly and browned

Cover the dish loosely with foil (tent it so it does not touch the cheese; lightly oil the underside to prevent sticking). Bake at 375°F (190°C) for 25 minutes. Remove the foil and bake 10–15 minutes more, until the edges are bubbling and the top is spotty golden-brown. For deeper color, broil 1–2 minutes, watching closely.

Step 7: Rest, slice, and serve

Let the lasagna rest on a rack for 15–20 minutes to set for clean slices. Garnish with chopped fresh basil or parsley. Slice and serve warm.

Pro Tips

• Dry is key: salting and pre-baking the zucchini prevent a watery casserole and help it slice neatly.
• Use low-moisture mozzarella to avoid excess liquid; pat it dry if it looks damp.
• Let it rest: 15–20 minutes after baking allows layers to set and flavors to meld.
• Season in layers: taste the sauce and ricotta mixture so the final dish is well seasoned without being salty.
• Gluten-free check: most ingredients are naturally gluten-free; always confirm labels on tomato paste, spices, and cheeses to avoid hidden gluten.

Variations

• Turkey version: Swap in 1 lb (450 g) ground turkey (93% lean). Add a pinch of fennel seed for Italian sausage vibes.
• Vegetarian: Replace beef with 12 oz finely chopped cremini mushrooms sautéed until browned, plus 1 cup cooked green or brown lentils.
• Spicy arrabbiata: Increase red pepper flakes to 1 tsp and add 2 tbsp chopped Calabrian chiles to the sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes or microwave in portions. For make-ahead, prepare the sauce and pre-bake the zucchini up to 3 days in advance; assemble and bake when ready. To freeze, assemble but do not bake; wrap tightly and freeze up to 2 months. Bake from frozen at 375°F (190°C), covered, for 45–55 minutes, then uncover and bake 10–15 minutes until hot and bubbly. Let rest before slicing.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 420 calories; 30 g protein; 13 g carbohydrates; 25 g fat; 3 g fiber; 780 mg sodium. Values will vary based on brands and exact ingredients.