This gluten-free zucchini Alfredo lasagna has a creamy, cheesy sauce that will surely please even your pickiest family member. If you have been looking for a delicious Alfredo lasagna recipe, this is it! Even my husband, who hates zucchini, ate every bite of this dish.
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This deliciously easy gluten free zucchini lasagna alfredo is an easy dinner recipe. This week, I found some organic zucchini at the market, and they are the perfect width to use in a lasagna recipe. This zucchini alfredo lasagna is kid-friendly because the cheese hides the vegetables! This recipe layers ooey-gooey cheese with healthy veggies.
Our family loves to go to our local farmer’s market every Sunday. There is always something that inspires me to create a new recipe. Check out this Gluten Free Alfredo Sauce!
This recipe is naturally gluten free. It also makes a great gluten free freezer meal! If you need more dinner inspiration, check out my delicious gluten free dinner recipes.
Look at all that cheesy goodness!! We are finishing up the zucchini here, so this is perfect!”
pam G., blog comment
Allergen Information:
This homemade zucchini Alfredo is gluten-free, egg-free, soy-free, nut-free, and oat-free. It can easily be made dairy-free using plant-based cheeses. I like VioLife brand dairy-free cheeses. Kite Hill also has some great options.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Zucchini – I prefer to use large green zucchini. You can use other forms of summer squash as long as they are not too curvy to slice them.
- Ricotta Cheese – You can use full-fat or reduced-fat ricotta cheese.
- Alfredo Sauce- I include the directions below for making this lasagna’s homemade white alfredo sauce. I use heavy cream and do not recommend half and half. You can also use my Gluten-Free Alfredo Sauce recipe.
- Mozzarella Cheese – Adds even more flavor! Use full-fat or low-fat shredded cheese.
- Parmesan Cheese – I used grated parmesan but shredded also tastes great.
- Garlic – Use minced garlic cloves.
- Meat – (Optional) You can use chicken or sausage or leave it meat-free to be vegetarian.
Tips For Success
1. Use a vegetable mandolin so your zucchini is sliced thinly.
2. If you can, use full-fat ricotta. It makes this recipe creamy.
3. Periodically check your oven temperature. This inexpensive oven thermometer can tell you if your oven bakes at an accurate temperature.
Step-By-Step Photos and Directions:
Step 1: Slice your zucchini horizontally into ribbons. You can slice them by hand on a cutting board or use a mandolin slicer (pictured above.)
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How to slice zucchini into noodles:
- Wash your zucchini. Cut off the ends.
- Place on a cutting board and cut off both ends.
- Use a knife to slice thin slices lengthwise. A big zucchini should yield 7-8 zucchini noodles.
- You can also use a mandolin slicer. Use the grip that comes with it so you don’t accidentally slice your finger!
Step 2: Place a row of zucchini in a greased 9×13 casserole dish. Top with a layer of ricotta cheese.
Step 3: In a big pan, add the salted butter or olive oil and sauté the garlic for 2 minutes.
Step 4: Slowly add cream, stirring until mixed in. Turn the heat to low and simmer for another 7 minutes. Add parmesan cheese and stir. Remove from heat.
Step 5: Add layers of the zucchini, ricotta, mozzarella, and alfredo sauce.
Step 6: Bake at 375º F for 30-40 minutes until it bubbles and the mozzarella on top melts and is slightly golden. Baking time will vary slightly depending on how tall you build your lasagna.
Serve This Lasagna With Alfredo Sauce With:
- Italian Green Beans
- Roasted Brussels Sprouts With Bacon
- Gluten Free Breadsticks or my light and fluffy Gluten Free Dinner Rolls.
How to store and freeze this lasagna alfredo:
Store in an airtight container in the refrigerator. Some casserole dishes come with a cover, but if yours doesn’t, you can move the gluten-free Alfredo lasagna to a large container.
Frequently Asked Questions:
You can use lasagna noodles. I like to make this recipe with no-bake lasagna noodles. Just be sure to use extra alfredo sauce if you use them so there is enough liquid for the noodles to soften.
Slice the zucchini and make the alfredo sauce ahead. You can either build the lasagna and refrigerate up to 3 days or assemble it and bake it up to 3 days later.
This white lasagna will keep fresh in the refrigerator for up to 4 days. To reheat it, put it into the oven and bake at 325º F for 15-20 minutes, or microwave it.
My favorite way to layer a lasagna is to put down a base layer of noodles. Add some sauce and ricotta cheese. Sprinkle parmesan over the ricotta. Repeat these steps until you fill the casserole dish. Sprinkle the mozzarella over the top and bake.
If you froze this lasagna alfredo, bake it later. Bake it at 375º F for 45-50 minutes.
More Gluten Free Dinner Ideas:
- Gluten Free Meatloaf with Oats
- Honey Dijon Pork Tenderloin
- Gluten Free BBQ Ribs
- Easy Gluten Free Orange Chicken
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Zucchini Ribbon Lasagna Alfredo
Ingredients
Method
- Preheat the oven to 375º F.
- To make the alfredo sauce: Add 1 tablespoon butter or olive oil to a sauce pan and allow to melt over medium heat. Take 2 small or 1 large garlic clove (peeled) and with the flat part of a knife, hit the blade to crush the garlic bulb. Add to sauce pan. Allow garlic to cook in butter for 2 minutes. Slowly add 1 1/2 cups heavy cream, stirring until mixed in. Turn heat to low and simmer for another 7 minutes. Remove from heat.
- In a casserole dish, spray olive oil along the sides.
- Place a layer of zucchini ribbons to cover the bottom.
- Add 15 ounces ricotta cheese and spread to cover the bottom on top of the zucchini.
- Pour 1/2 of the alfredo sauce over the ricotta.
- Add another layer of zucchini ribbons.
- Top this layer with 3 links mild Italian chicken sausage (sliced) and 1 cup mozzarella cheese.
- Top with the final layer of zucchini.
- Pour remaining alfredo sauce on top.
- Add the last cup of mozzarella cheese and sprinkle the 1/3 cup shredded parmesan cheese on top.
- Bake for 40 minutes until bubbly.
Nutrition
Notes
- To make ahead: Slice the zucchini and make the alfredo sauce ahead. You can either build the lasagna and refrigerate up to 3 days, or assemble and bake up to 3 days later.
- You can freeze this lasagna by placing it into a freezer-safe container. It will keep in the freezer up to 4 months.
- To thaw, bake at 350º F for 30 minutes until it is hot.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an old May 2015 post with a lot more recipe details.
Good overall flavor- but I think next time I will grill or bake the zucchini noodles briefly and possibly add some basil and thickener to the sauce.
That is a good suggestion. Also making the zucchini slices thinner can help them cook more thoroughly.
Make sure to note that the ricotta needs to be gluten free. It normally isn’t.
Thank you so much for commenting. I didn’t realize. The brand I use is safe, but I will keep an eye out on this.