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 to try.
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 Whole Roasted Cauliflower with Homemade Alfredo Sauce!
If you need more dinner inspiration, check out all of my delicious gluten free dinner recipes.
Why this recipe is great:
Do you want to know the big bonus for making this recipe? 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 week, I found some organic zucchini at the market and they are the perfect width to use in a lasagna recipe. No noodles or pasta is needed to make this because the zucchini ribbons are perfect separators between the layers of gooey cheese.
- 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 - 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.
- Meat - You can use chicken or sausage, or leave it meat-free to be vegetarian.
Recipe step by step directions:
Step 1: Slice your zucchini horizontally into ribbons. You can slice them by hand on a cutting board, or use a mandolin slicer.
How to slice zucchini into noodles:
- Wash your zucchini.
- 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 9x13 casserole dish. Top with a layer of ricotta cheese.
Step 3: In a big pan, add the 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.
As you can see, this is a cheesy, creamy lasagna. It is freezable and easy to make ahead.
Tips and Recipe FAQ:
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.
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.
More gluten free dinner ideas:
Zucchini Ribbon Lasagna Alfredo
- 3-4 wide 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 chopped
- 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.
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