This gluten free zucchini lasagna alfredo recipe is sure to please even your pickiest family member. Even my husband, who hates zucchini, ate every bite of this dish :-).
Does your family love lasagna?
This deliciously easy vegetarian 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!
Zucchini instead of lasagna noodles!
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.
Do you want to know a bonus for making this recipe?
Your kids will eat it. This zucchini alfredo lasagna is kid friendly because the cheese hides the vegetables!
As you can see, this is a cheesy, creamy lasagna. I added mild Italian chicken sausage to our lasagna recipe. You can add sausage, or keep it meat-free by adding spinach or other chopped vegetables instead for that layer.
Meatless Monday Ideas
Try having a meatless Monday in your house to reduce meat consumption and focus on healthy eating as a family!
For more meatless recipe ideas, how about this Pepper Jack Grilled Cheese with Arugula and Strawberry Hot Pepper Sauce or Shiitake Mushrooms in a Balsamic Reduction over Polenta.
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!
More Delicious Recipes with Alfredo Sauce:
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Things You Need to Make This Recipe:
- A baking dish
- Vegetable Mandolin Slicer to get thin zucchini noodles
Zucchini Ribbon Lasagna Alfredo
Easy gluten free zucchini ribbon lasagna alfredo recipe
Ingredients
- 3-4 wide zucchini, sliced lengthwise in long ribbons
- 2 small or 1 large garlic clove
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 15 ounces ricotta cheese
- 3 links mild Italian chicken sausage, chopped,
- 2 cups shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 500 Total Fat: 40g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 141mg Sodium: 581mg Carbohydrates: 11g Fiber: 1g Sugar: 5g Protein: 25g
Here are More Delicious Recipes to Try!
-
- Crab, Shiitake, and Sun Dried Tomato Zucchini Noodles
-
- Pasta and Meat Sauce
-
- Quick and Easy Marinara
-
- Butternut Squash Chili
-
- Jambalaya Stuffed Baked Potatoes
-
- Black Rice and Quinoa Vegetable Bowl
-
- Butternut Squash Risotto
-
- Pot Roast Slow Cooker Tacos
-
- Pesto and Sundried Tomato Stuffed Spaghetti Squash
Andrea @ Cooking with Mamma C
September 13, 2018 at 1:32 pmI’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!
Sandi Gaertner
September 13, 2018 at 8:02 pmThat is wonderful. I have wanted one of those ribbon attachments.
Pam Greer
September 13, 2018 at 1:20 pmLook at all that cheesy goodness!! We are finishing up the zucchini here, so this is perfect!
Sandi Gaertner
September 13, 2018 at 8:03 pmAwww, thank you so much Pam.
Lizzie
September 13, 2018 at 1:10 pmYum, 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.
Sandi Gaertner
September 13, 2018 at 8:04 pmI am so glad to help Lizzie. Have a great night.
Roxana
September 13, 2018 at 11:58 amNice to try using zucchini this way. Pretty rich too.
Sandi Gaertner
September 13, 2018 at 8:05 pmIt is a great way to use up extra zucchini 🙂
Katie
September 13, 2018 at 11:49 amYum! I love the use of zucchini and chicken sausage- so much flavor!
Sandi Gaertner
September 13, 2018 at 8:06 pmThank you Katie 🙂
lizzy
August 25, 2015 at 5:55 amOh 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!
Sandi Gaertner
August 25, 2015 at 7:33 pmThank you Lizzy 🙂
christine
August 24, 2015 at 7:12 pmI really enjoy using zucchini like this. I am a girl that just can’t pass up the alfredo – yum! Great job!
Sandi Gaertner
August 26, 2015 at 11:25 amI totally agree 🙂
Debra @ Bowl Me Over
August 24, 2015 at 4:19 pmSuper cheesy super delicious! Love the zucchini!!
Joy @ Joy Love Food
August 24, 2015 at 12:40 pmOh, this looks so creamy, cheesy and delicious, love the use of zucchini ribbons in place of noodles!
Sandi Gaertner
August 24, 2015 at 12:49 pmThank you Joy…I will have to figure out a way to make this in the fall when zucchini are no longer available 🙂
Ashleigh
August 24, 2015 at 10:21 amI always love looking at your recipes, but this one has to be one of my very favorites! It looks delicious!
Sandi Gaertner
August 24, 2015 at 12:50 pmWow, thank you so much Ashleigh 🙂
Jamie @ Coffee With Us 3
August 23, 2015 at 7:57 pmWell I definitely know what I’m doing with the zucchini I was just given! All that creamy cheese!
Michelle @ The Complete Savorist
August 22, 2015 at 11:23 pmOh wow, so cheesy creamy and made “healthy” with zucchini noodles. 🙂
Sandi Gaertner
August 23, 2015 at 8:15 amThank you Michelle 🙂
Gwen @simplyhealthyfamily
August 12, 2015 at 9:38 amPerfect! I have a bunch of zucchini sitting on my counter that need to be used up! I love the chicken sausage addition.
Shirley @ gfe & All Gluten-Free Desserts
August 4, 2015 at 5:38 pmThis dish looks totally amazing, Sandi! I think it’s serendipity that I have mozzarella, sausage, etc. on hand. I’ll probably use coconut milk in place of cream though. Lighten that dairy load for myself a tiny bit. 😉
Royal–I don’t know any ricotta cheese brands that contain gluten. I would be very interested to hear which ones do.
Shirley
Sandi Gaertner
August 7, 2015 at 9:10 amThank you Shirley. I would love to hear how the coconut milk works when you try this. Sounds like a great option.
Royal
August 3, 2015 at 8:42 pmMake sure to note that the ricotta needs to be gluten free. It normally isn’t.
Sandi Gaertner
August 4, 2015 at 4:23 pmThank you so much for commenting. I didn’t realize. The brand I use is safe, but I will keep an eye out on this.