Zucchini Lasagna

I’m Italian aka I love all things sauce, pasta, and cheese. So, as you can imagine, things were tough when I first discovered I would need to go gluten & dairy free. Creating fun & unique takes on my favorite foods from growing up has become a new adventure for me and something I genuinely enjoy. So, when the itch for lasagna came on, I knew I had to find a solution. *Zucchini Noodle Lasagna enters the chat*.

The key to this recipe is making sure you get all of the water out of your zucchini. I do this by slicing my zucchini thin, salting it, and leaving it to sit for a few hours. All before assembling the lasagna. While I wait for the zucchini to release its water, I make the “ricotta” filling. I am frugal aka I am not buying dairy free ricotta ($$$) unless it is on sale, so I sub dairy free yogurt and nutritional yeast and make my filling as normal.

Once the filling, meat sauce, and zucchini are ready to go, I preheat my oven to 350. I then pull out my handy dandy Cuisinart Casserole dish and spray it liberally with oil spray. Always do a layer of sauce on the bottom of your lasagna to prevent burning! I then layer zucchini, the dairy free “ricotta” mixture, and sauce again. Repeat this process until the casserole dish is filled. I top with some dairy free mozzarella, and throw into the oven for 45 minutes or until the zucchini is cooked through.

The lasagna is delicious and smells amazing, but let it set and cool a bit before devouring. The sauce WILL burn your tongue (learn from my mistakes). Yes, the leftovers are equally as amazing the next day.