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4.91 from 21 votes

This gluten free zucchini Alfredo lasagna recipe is sure to 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 :-).

A photo of the alfredo zucchini casserole on a table.

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.

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!

If you need more dinner inspiration, check out my delicious gluten free dinner recipes.

Why This Recipe is Great:

  1. This zucchini alfredo lasagna is kid-friendly because the cheese hides the vegetables! This recipe layers ooey-gooey cheese with healthy veggies.
  2. It uses zucchini ribbons instead of pasta noodles.
  3. Zucchini noodles have a lighter and more refreshing taste and texture than regular pasta sheets. This can make your lasagna feel less heavy and more enjoyable, especially during warmer months.
  4. Zucchini noodles are easy to make with a spiralizer or julienne peeler, requiring no cooking beforehand. This can save time and effort when preparing your lasagna.
  5. This recipe is naturally gluten free. It also makes a great gluten free freezer meal!
Super Cheesy Zucchini Lasagna Alfredo on a plate. The casserole dish is in the background.

Ingredient Notes:

  • 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 to make this lasagna’s homemade white alfredo sauce. I use heavy cream and do not recommend half and half.
  • 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.
  • Seasonings – Dried basil and oregano.
  • Garlic – Use minced garlic cloves.
  • Olive Oil – Use extra virgin olive oil.
  • Meat – (Optional) You can use chicken or sausage or leave it meat-free to be vegetarian.

Tips For Success:

  • Use a vegetable mandolin so your zucchini is sliced thinly.
  • If you can, use full-fat ricotta. It makes this recipe creamy.
  • Periodically check your oven temperature. This inexpensive oven thermometer can tell you if your oven bakes at an accurate temperature.
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How to Make Lasagna Alfredo:

Horizontally sliced zucchini slices on a plate.

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.)

How to slice zucchini into noodles:

  1. Wash your zucchini. Cut off the ends.
  2. Place on a cutting board and cut off both ends.
  3. Use a knife to slice lengthwise slices thinly. A big zucchini should yield 7-8 zucchini noodles.
  4. 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.

Sauteing garlic and oil in a large pan.

Step 3: In a big pan, add the salted butter or olive oil and sauté the garlic for 2 minutes.

Adding parmesan to cream sauce.

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:

Top view of a Super Cheesy Zucchini Lasagna Alfredo in a baking dish.

Storage:

Store in an airtight container in the refrigerator. Some casserole dishes come with a cover. You can move the gluten-free alfredo lasagna to a large container if yours doesn’t.

Recipe FAQ:

Can you use lasagna noodles instead of zucchini noodles?

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.

How do you make this zucchini lasagna alfredo ahead?

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.

How long will this lasagna keep fresh?

This white lasagna will keep up to 4 days in the refrigerator. To reheat it, put it into the oven and bake at 325º F for 15-20 minutes, or microwave it.

How do you layer a lasagna?

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.

How long do you bake a frozen lasagna?

If you froze this lasagna alfredo bake it later. Bake it at 375º F for 45-50 minutes.

More Gluten Free Dinner Ideas:

Zucchini Ribbon Lasagna Alfredo

Sandi Gaertner
The whole family is going to love this ooey-gooey cheesy gluten free zucchini ribbon lasagna alfredo recipe!
Love this recipe?Give it a star rating!
4.91 from 21 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Dinner Recipes, Meal Recipes
Cuisine Italian
Servings 6 people
Calories 501 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 3-4 large zucchini sliced lengthwise in long ribbons
  • 2 small or 1 large garlic clove
  • 1 tablespoon butter or olive oil
  • 1 ½ cups heavy cream
  • 15 ounces ricotta cheese
  • 3 links mild Italian chicken sausage Optional
  • 2 cups shredded mozzarella cheese
  • cup shredded parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 375º F.
  • To make the alfredo sauce: Add butter to a sauce pan and allow to melt over medium heat. Take peeled garlic bulb 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 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 all ricotta 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 chicken sausage and 1 cup mozzarella cheese.
  • Top with the final layer of zucchini.
  • Pour remaining alfredo sauce on top.
  • Add last cup of mozzarella cheese and sprinkle the parmesan cheese on top.
  • Bake for 40 minutes until bubbly.

Notes

  1. 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.
  2. You can freeze this lasagna by placing it into a freezer-safe container. It will keep in the freezer up to 4 months. 
  3. To thaw, bake at 350º F for 30 minutes until it is hot.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 501kcalCarbohydrates: 8gProtein: 21gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 151mgSodium: 413mgPotassium: 412mgFiber: 1gSugar: 3gVitamin A: 1682IUVitamin C: 18mgCalcium: 457mgIron: 1mg
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Nutrition 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.

This post was updated from an old May 2015 post with a lot more recipe details.

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29 Comments

  1. 4 stars
    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.

  2. 5 stars
    I’m drooling over here! My hubby recently bought me the ribbon attachment for my stand mixer, but I have yet to use it. I’d love to make this!

  3. 5 stars
    Yum, I do love a bit of gooey cheese! I love your tip about leaving out the sausage to make it meat free, we try to have a few veggie days a week.

  4. Oh my goodness this looks so tasty!!!! I love the addition of zuchinni! I have some right now and a TON of cheese, may just make it!

  5. I really enjoy using zucchini like this. I am a girl that just can’t pass up the alfredo – yum! Great job!

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