Creamy Zucchini Ricotta Lasagna Gluten Free

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Zucchini Ricotta Lasagna. It’s called lasagna but there is no pasta involved. ๐Ÿ™‚ It’s an alternative lasagna that uses zucchini instead of pasta. A fun twist to the traditional recipe and a new way to offer zucchini to your toddlers. The presentation is very beautiful, perfect for a family meal.

The zucchini are filled with a mix of ricotta, almonds and eggs. Creamy and cheesy. The marinara sauce keeps everything together.

Ready to bake?

PROCEDURE

Let’s start preheating theย oven to 400F.
You will need 4 long zucchini to start with. Cut the ends and slice the zucchini lengthwise, 1/4 inch thick. Line the slices one next to the other on a baking sheet lined with parchment paper. Drizzle with olive oil plus a dash of salt. Bake for 15 minutes until they are soft. Remove from the oven (do not switch it off) and let them cool down for 5 minutes. While the zucchini are roasting in a medium bowl add the ricotta, parmesan cheese, eggs, basil, almond meal and dash of salt and mix. Take a baking dish and add marinara sauce to cover the bottom (I used my easy homemade tomato sauce, but you can use any store bought one. I love the Mutti brand). Add a teaspoon of ricotta mix to the end of each zucchini slice and roll them up. Place the zucchini rolls one next to the other creating a beautiful rose garden design. With a teaspoon addย the marinara sauce in between the zucchini rolls. Top the zucchini rolls with small pieces of mozzarella. Bake at 400F for 20 minutes or until the mozzarella is melted and golden brown.ย Enjoy, and follow me for more.

MORE ZUCCHINI RECIPES?

No problem! Let’s start with the SAVORY ones.

Easy Cheesy Baked Zucchini Balls โ€“ Italian recipe

Healthy & Easy Chickpeas Zucchini Pesto Pasta โ€“ One family, one recipe.

Easiest Zucchini Pasta with Feta & Balsamic. Happy Family Meal.

Quinoa Zucchini Chickpea Gluten Free Salad +9M

Egg Free Zucchini Turkey Meatballs +9M

Zucchini White Beans Mac And Cheese +9M

Stuffed Zucchini with Beef and Cauliflower

Baked Zucchini Tortillas

Roasted Zucchini with Paprika Baby Pureeโ€™ +4M

Zucchini Beef Lasagna +12M

Zucchini Avocado Carrots Savory Muffins +9M

Tofu Zucchini Peas Millet Fritters +8M

Zucchini Pistachio Pasta +9M

Chicken Asparagus Zucchini Meatballs +9M

Chicken Zucchini Skull Meatballs

WHAT ABOUT ZUCCHINI SWEET RECIPES?

I got you covered ๐Ÿ™‚

Tropical Pineapple Zucchini Coconut Muffins โ€“ Dairy Free

Oat Zucchini Blueberry Apple Pancakes +9M

Banana Zucchini Plums Baby Puffs +6M

Zucchini Brownies โ€“ plant based, flourless, dairy free +12M

Zucchini Vanilla Birthday Cake

CAN I USE OTHER VEGGIES?

Yes, anything that can be sliced and rolled. Eggplants are a great zucchini substitutions. You can also try carrots, but the final result will be on the sweet side.ย 


CAN I SKIP EGGS?

Yes, you can skip the eggs and add 1/2 cup more of almond meal to get the same consistency. The ricotta mix might be a bit more creamy, it’s fine.


DO YOU NEED A NUT FREE RECIPE?

I added almondย meal to give more body to the ricotta mix. If you want to avoid nuts, you can substitute with breadcrumbs, in the same quantity.


ARE YOU SHORT OF TIME?

This recipe is a great make ahead one. You have few options:

  • You can roast the zucchini the day before or even a few days beforeย so that they are ready to be rolled. This will save you a good 40 min between heating the oven and roasting.
  • You can assemble the whole recipe the day before and store it in the fridge ready to be baked. Cover the baking dish with some plastic wrap to keep the moist in.
  • You can even bake the recipe days ahead and either store in the fridge for 2/3 days or freeze. When you will need to serve you can reheat in the oven to 325F for 20 min. If frozen, reheat for 40/50 min.
Zucchini Ricotta Lasagna – No pasta needed
Ingredients
  • 4 medium, long zucchini
  • 3 Tbsp olive oil
  • 1 cup ricotta cheese
  • 2 medium eggs
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup almond meal
  • 4-5 basil leaves
  • 1/2 tsp sea salt
  • 1 cup marinara sauce
  • 1/3 cup mozzarella in small pieces
Instructions
  1. Preheat theย oven to 400F.

  2. Cut the ends and slice the zucchini lengthwise, 1/4 inch thick. Line the slices one next to the other on a baking sheet lined with parchment paper.

  3. Drizzle with olive oil plus a dash of salt. Bake for 15 minutes until they are soft. Remove from the oven (do not switch it off) and let them cool down for 5 minutes.

  4. In a medium bowl add the ricotta, parmesan cheese, eggs, basil, almond meal and dash of salt and mix.

  5. Take a baking dish and add marinara sauce to cover the bottom.

  6. Add a teaspoon of ricotta mix to the end of each zucchini slice and roll them up. Place the zucchini rolls one next to the other creating a beautiful rose garden design.

  7. With a teaspoon addย the marinara sauce in between the zucchini rolls. Top the zucchini rolls with small pieces of mozzarella. Bake at 400F for 20 minutes or until the mozzarella is melted and golden brown.ย 

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    Creamy Zucchini Ricotta Lasagna Gluten Free – MySpecialFood.com
    April 21, 2022 at 6:05 pm

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