Go Back Email Link
–+ servings

Zucchini Ribbon Lasagna Alfredo

Sandi Gaertner
The whole family is going to love this ooey-gooey cheesy gluten free zucchini ribbon lasagna alfredo recipe!
4.91 from 21 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Print Pin it
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

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
  • ⅓ 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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.