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 :-).
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:
- Your kids will eat it. This zucchini alfredo lasagna is kid-friendly because the cheese hides the vegetables! This recipe layers ooey-gooey cheese with healthy veggies.
- This recipe is low carb. It uses zucchini ribbons instead of pasta noodles.
- It is lighter: 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 to eat, especially during warmer months.
- Easier to make. Zucchini noodles are easy to make with a spiralizer or julienne peeler, and they require no cooking beforehand. This can save time and effort when preparing your lasagna.
- This recipe is naturally gluten free. It also makes a great gluten free freezer meal!
- Zucchini - I prefer to use large green zucchini. You can use other forms of summer squash as long as they are not too curvy so that you can slice them.
- Ricotta Cheese - You can use full-fat or reduced-fat ricotta cheese.
- Alfredo Sauce- I include the directions below to make the homemade white alfredo sauce for this lasagna. I use heavy cream, and do not recommend half and half.
- Mozzarella Cheese - Ads 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 - (Totally optional) You can use chicken or sausage, or leave it meat-free to be vegetarian.
Tips For Success:
- Use a vegetable mandolin so your zucchin is sliced thinly.
- If you can, use full fat ricotta. It makes this recipe really creamy.
- Periodically check your oven temperature. This inexpensive oven thermometer can tell you if your oven bakes at an accurate temperature.
This is a great vegetable slicer. I love the handle so that you don't cut your fingers!
How to Make Lasagna Alfredo:
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:
- Wash your zucchini. Cut off the ends.
- Place on a cutting board and cut off both ends.
- Use a knife to thinly slice lengthwise slices. 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 9x13 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 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 is bubbling and the mozzarella on top is melted and 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.
Store in an airtight container in the refrigerator. Some casserole dishes come with a cover. If yours doesn't, you can move the gluten free alfredo lasagna to a large container.
You can definitely 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 and bake up to 3 days later.
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.
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. Repate these steps until you fill the casserole dish. Sprinkle the mozzarella over the top and bake.
If you froze this lasagna alfredo to bake it later. Bake it at 375º F for 45-50 minutes.
More Gluten Free Dinner Ideas:
Zucchini Ribbon Lasagna Alfredo
- 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
- ⅓ cup shredded parmesan cheese
- salt and pepper to taste
- 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 ½ 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.
- 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.
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.
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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