Baked Gluten-Free Zucchini and Ricotta Lasagna

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and comforting gluten-free lasagna layered with tender zucchini slices, creamy ricotta, and savory tomato sauce. This Italian-inspired gluten-free recipe (vegetarian), ready in about 65 minutes, pairs zucchini, olive oil, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush both sides of 3 medium thinly sliced zucchini lengthwise with 2 tbsp olive oil. Arrange slices on a baking sheet and roast for 10 minutes until tender but not browned. Remove and set aside.
  2. Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese, 1 large egg, 1/4 cup chopped fresh basil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix well until smooth.
  3. Step 3: Spread 1/2 cup marinara sauce evenly on the bottom of an 8x8 inch baking dish. Layer half of the roasted zucchini slices to cover the bottom.
  4. Step 4: Dollop half of the ricotta mixture over the zucchini and spread gently. Pour 1 cup marinara sauce evenly over the ricotta layer.
  5. Step 5: Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the sauce.
  6. Step 6: Repeat layering with the remaining zucchini, ricotta mixture, 1/2 cup marinara sauce, and top with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
  7. Step 7: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  8. Step 8: Let cool for 10 minutes before slicing and serving.

Frequently asked questions

How long does Baked Gluten-Free Zucchini and Ricotta Lasagna take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Gluten-Free Zucchini and Ricotta Lasagna?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Baked Gluten-Free Zucchini and Ricotta Lasagna?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Gluten-Free Zucchini and Ricotta Lasagna for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Gluten-Free Zucchini and Ricotta Lasagna gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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