Zucchini Lasagna! (gluten and grain free!)


Off topic, but I turn 27 today :)

No noodles here, thinly sliced zucchini makes a wonderful lasagna!  On my facebook page it was recommended to pre-grill the zucchini, I’ll try next time we have the grill fired up.

Here I layered in a buttered loaf pan:

Thinly sliced zucchini (don’t worry if they over lap a bit)

Goat cheese, crumbled (ricotta or cottage cheese would work great as well)

Cheddar cheese, sliced (the ‘high moisture’ mozarella would be really good too)

Ground beef, cooked (I was stretching it here and only used half a pound)

Homemade tomato sauce with lots of garlic (feel free to substitute sauce from a jar)

~repeat until all the pan is full, I did three layers of zucchini in this one.

And then topped with shredded parmesan cheese.

I baked at 300 degrees for 45 minutes uncovered, allow 15 minutes to cool before serving. I wanted a longer baking time to try and evaporate some of the water that was going to be released by the zucchini. If you are pre-grilling your zucchini slices, up the temperature to 350 and bake for just half an hour or until heated through.

A great way to use up the inevitable rush of zucchini this summer!

Part of Pennywise Platter Thursdays at The Nourishing Gourmet!

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  1. says

    Happy birthday! I turn 27 tomorrow :)

    Looks delicious. I plan on making some lasagna this summer. I haven’t tried yet since being grain free but plan to use zucchini too. I’m just waiting for my tomatoes to come in the garden.

  2. Cara says

    Happy birthday to you too! :) I can’t wait for fresh zucchini and tomatoes I’ve got lots of plans for produce this year, hopefully our garden produces lots :)

  3. says

    That looks awesome. I have been eating more zucchini as of late and just bought a sweeter version, yellow in color. I have had a lasagna similar to this before and it was terrific!

  4. says

    Happy birthday! And thanks for the recipe idea. We’ve been eating lots of squash cakes with fresh tomato sauce (recipe on my blog) lately. It will be nice to have something to switch it up with!

  5. says

    Wonderful recipe! I have done lasagna with egg plant but never thought about using zucchini! Thank you for the good idea!

  6. says

    I have been reading some of the recipes on your website this morning and I have to say that I am really enjoying them. There is a lot of good information here and You have totally turned my world on its side with this recipe! , . I will be coming back soon for some more reading.

  7. says

    how healthy it is? lasagna is calling my name… Your recipe sounds fabulous =)I am going to make my own using your recipe and I cant wait to see the yummy faces of my family. . .

  8. Lorinne says

    You can get a really cheap mandoline slicer/dicer from target and it makes this dish so much easier. I like to thin slice the zuchini and then overlay it with a thin layer of spinich. I put a couple of eggs (fresh from the farm of course) in with the cheese mixture so it sticks together better. I’ve done it with ground beef, ground turkey and nitrate free chicken sausage. Even my husband will scarf this.

  9. Roseanne says

    Tried this with thin sliced grilled zucchinis and grilled tomatoes….my kids couldn’t get enough! It tastes like pizza! THANKS SO MUCH!!!!!

  10. says

    Sounds delicious! Just beware of your ZUCCHINI source, because if it is not organic there is a high chance that it has been genetically modified (sad to say). It is so sad when people play with our safety by messing around with our FOOD!


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