Zucchini Lasagna

Gluten-Free Zucchini Lasagna

This Gluten-Free Zucchini Lasagna uses lentils for a vegan Bolognese sauce that is out of this world! It’s a great way to get more veggies in your diet. To make, you’ll need a mandoline (unless you’ve got some serious knife skills).

5 from 1 vote
Zucchini Lasagna
Zucchini Lasagna
Prep Time
35 mins
Cook Time
1 hr 25 mins
Rest time
15 mins
Total Time
2 hrs
 
Course: Main Course
Servings: 8 servings
Calories: 167 kcal
Ingredients
For the lasagna:
  • 3 large zucchini
  • 3 cups mozzarella cheese or vegan mozzarella, grated (I used Violife)
  • 1 recipe Vegan Alfredo Sauce (see below)
For the vegan Bolognese sauce:
  • 6 cloves garlic , finely chopped
  • 22 ounces pure tomato sauce
  • 2 tablespoons tomato paste
  • 1 lemon , juiced
  • Generous pinch of salt
  • cups French lentils, cooked
Instructions
  1. Using a mandoline, thinly slice zucchini lengthwise into ⅛-inch thick slices and set on paper towels. Place more paper towels on top and gently press out the water as best you can.
  2. Turn oven to broil and line a baking sheet with parchment paper. Lay zucchini slices onto the baking sheet without crowding, and place in oven for 3 minutes. (You might have to do this in a few batches, so as not to overcrowd the tray.) Gently flip zucchini slices and bake the other side for another 2 minutes. (This will help to get more moisture out of the zucchini, which is necessary to prevent the lasagna from being watery.) Remove from oven and let cool slightly, then gently pat out any excess moisture with paper towels.
  3. To make the sauce, combine garlic, tomato sauce, tomato paste, lemon juice, and salt in a saucepan. Bring to a simmer. Pulse lentils in a blender or food processor and add to the saucepan. Cook sauce for 30 minutes, until thick and the liquid is reduced by almost half.
  4. Preheat the oven to 375°F.
  5. In an 8x11-inch casserole dish, spread a thin, even layer of Bolognese on the bottom and layer the zucchini on top to cover. Pour a thin layer of Alfredo sauce over top of zucchini. Then sprinkle with a thin layer of mozzarella. Repeat the process until all your ingredients are used up (ending with the mozzarella).
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes. Let lasagna sit for 10-15 minutes before serving.
Nutrition Facts
Zucchini Lasagna
Amount Per Serving
Calories 167 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 709mg 30%
Potassium 550mg 16%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 11g 22%
Vitamin A 16.6%
Vitamin C 33.1%
Calcium 24.3%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

5 from 1 vote
Cashew Alfredo Sauce
Vegan Alfredo Sauce
Prep Time
10 mins
Cashew soak
1 hr
Total Time
10 mins
 
Course: Condiment/Sauce
Servings: 1 cups
Calories: 546 kcal
Ingredients
  • 1 cup raw cashews, soaked overnight and strained*
  • ¼ cup nutritional yeast
  • 6 cloves garlic
  • 1 lemon , juiced
  • 1 cup water, plus more if needed
  • 1 teaspoon onion powder (optional)
  • ¼ teaspoon kosher or fine sea salt
Instructions
  1. In a blender, add soaked/strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder (if using), and salt. Blend until creamy and smooth.
Recipe Notes

*Cashews must be soaked in advance, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this, or if you can’t have nuts, you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.

Nutrition Facts
Vegan Alfredo Sauce
Amount Per Serving
Calories 546 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 6g 30%
Sodium 410mg 17%
Potassium 861mg 25%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 7g
Protein 21g 42%
Vitamin C 50.8%
Calcium 7.2%
Iron 37.9%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Lasagna Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Hannah Sunderani Lasagna Lentils Tomatoes Zucchini Zucchini Noodles
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