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Gluten Free Zucchini Lasagna

Course: Main Course
Cuisine: American
Keyword: Gluten Free Zucchini Lasagna
Servings: 6
Calories: 233kcal


  • 3 cup stewed tomatoes, canned
  • 2 tablespoon olive oil
  • 1/2 medium onion
  • 1/4 teaspoon cayenne or red pepper
  • 12 ounce turkey, ground
  • 2 teaspoon oregano, dried
  • 2 teaspoon salt
  • 2 medium zucchini
  • 1 cup ricotta cheese, part skim milk
  • 1/8 tablespoon olive oil


  • Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat.
  • Cook 1 cup diced onion and 1/4 teaspoon red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes.
  • Add turkey; cook,breaking up any large pieces, until browned, 3 to 4 minutes. 
  • Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes.
  • Stir in 2 teaspoons dried oregano or 2 tablespoons fresh oregano and salt. Let cool.
  • Preheat oven to 375 degrees.
  • Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife.
  • Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta.
  • Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini.  
  • Top with remaining zucchini, alternating direction; brush with very small amount of olive oil. Dot with remaining 1/4 cup ricotta.
  • Season with fresh ground pepper.
  • Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. 
  • Garnish with fresh oregano.


Calories: 233kcal | Carbohydrates: 13g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 1147mg | Fiber: 3g | Sugar: 7g