My Little Gluten Free Girl loves everything in a lasagna and she loves zucchini!   I am a big fan of lasagna but perhaps a little lighter version.  So when I saw the concept of a zucchini lasagna I was so excited to try it!  Wow- I have to say it turned out pretty good, even my husband liked it 🙂  My Daughter really liked it and so did I!

Zucchini Lasagna


First step is to slice strips of zucchini with a mandolin.  I used 2 zucchini’s but I think 3 would be good.  Slice them thin and then lay them out to dry,  salt them and then pat them dry just before you are going to layer them in the lasagna (they have a lot of moisture in them so you want to get that out before you bake them).  Brown 1 pound of ground beef and add 1 can of diced tomatoes, I also added about a tablespoon of tomato paste to give it that deep tomato flavor.  Let that cook together for about 10 minutes.  Put 1 can of tomato sauce on the bottom of a casserole dish and sprinkle 2 teaspoons of basil, oregano and italian seasoning on the sauce, put the beef mixture on top of the sauce.  Place the strips of zucchini on top of the beef, make a layer of ricotta cheese on top of the zucchini and the final layer is a cup of mozzarella cheese.  Repeat the steps until all your ingredients run out.  I like to end with the top layer being the mozzarella cheese so it gets nice and bubbly on top!  Bake in a 375 degree oven covered with foil for 45 minutes, take out and take foil off and bake for another 15 minutes.  Take out and let rest for 10 minutes.  Delicious!