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Zoodle Lasagne

Rated as 4.22 out of 5 Stars

"One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed it! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too."
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Ingredients

1 h 5 m servings 281
Original recipe yields 4 servings (1 9x13-inch baking dish)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
  3. Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
  4. Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
  5. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

Footnotes

  • Cook's Note:
  • Use a meat ragu instead of marinara sauce if you prefer.
  • Editor's Note:
  • Bechamel is a simple white sauce made with milk, flour, and butter. Use this Basic Bechamel Sauce recipe, but cut the recipe in half to use 2 cups milk. Use gluten-free baking blend to keep the recipe gluten free.

Nutrition Facts


Per Serving: 281 calories; 18.1 15.5 16.2 53 1778 Full nutrition

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Reviews

Read all reviews 26
  1. 32 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I am so crazy sick and tired of people who rate a recipe and have made a completely different recipe!!!! Spiralized the zucchini, left out the bechamel, didn't have this or that...dude..write yo...

Most helpful critical review

If you find it watery, slice the zucchini ahead of time, place in colander, sprinkle w/salt and allow to drain for at least an hour. This removes most of the water.

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I am so crazy sick and tired of people who rate a recipe and have made a completely different recipe!!!! Spiralized the zucchini, left out the bechamel, didn't have this or that...dude..write yo...

If you find it watery, slice the zucchini ahead of time, place in colander, sprinkle w/salt and allow to drain for at least an hour. This removes most of the water.

I made this lasagne exactly as was stated, and it was a crowd pleaser. My picky husband even ate it, and he usually needs a heavy meal. This tasted exactly like regular lasagne, but was light....

Made almost exactly as written and must say even my carnivorous husband loved it!. Zoodles weren't mushy and the bechamel with tomatoes really makes this zoodle lasagna recipe in our opinion! Co...

The first time I made this dish, it was a bit too watery and the Zoodles were a bit undercooked for our taste. In subsequent preparations, I baked the Zoodles (on a wire rack in a sheet pan) for...

Great, Great, Great! I love eggplant Parmesan and this is now a close second. Make it to the recipe first if you can and then adjust from there. Healthy and lower cal. I will definitely make it ...

Delicious flavor, however it was kind of soupy. I added mushrooms, and my husband would also recommend adding some kind of meat (ground hamburg, anyone?)

Skip the carbs and make this simply delicious recipe. This creamy goodness will go into our regular rotation.

Hello everyone. I am the submitter of this recipe. This is a favorite of ours. Obviously, you need to use gluten free bechamel to keep this a gluten free meal. The bechamel recipe in the notes w...