Gluten Free Zucchini Lasagna

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Since going gluten free last August to help with my Lupus I have worked tirelessly to find recipes that are easy enough for me to make. This one I developed out of necessity because my husband always wants homemade lasagna on his birthday. I like it because it is not only gluten free but also gets me to eat more veggies. This recipe is for a square baking dish but I have doubled it to make a 9X13 dish as well.


  • 2-3 zucchini
  • 1 jar pasta sauce (optional: garlic powder, onion powder, and Italian seasoning)
  • 8 slices of provolone cheese
  • 1 pound of ricotta
  • half a bag of shredded mozzorella
  • half a pound of ground Italian sausage (make sure it’s gluten free!)
  • Square Baking dish


  • Preheat oven to 350
  • Heat sauce on stove top in a sauce pan. Add optional ingredients if desired.
  • Brown sausage making sure to cook thoroughly
  • Drain sausage and add to sauce
  • Cut ends of zucchini 
  • Use a potato peeler to peel each zucchini’s side so you have rectangles
  • Slice zucchini lengthwise to create “noodles”
  • Add a thin layer of sauce to bottom of baking dish
  • Layer ingredients in this order”
    • zucchini
    • ricotta
    • provalone
    • sauce/sausage mix
    • mozzarella
    • repeat!
  • Cover dish with foil and back at 350 for 30 minutes
  • Remove foil and bake 5-10 minutes more so top cheese is golden and bubbly
  • Enjoy! 

Check out these other “cheesy” recipes:http://futureexpat.com/2013/10/required-ingredient-cheese/


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