Rating: 4.18 stars
39 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4

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.

Recipe Summary test

prep:
20 mins
cook:
35 mins
additional:
10 mins
total:
65 mins
Servings:
4
Yield:
1 9x13-inch baking dish
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.

  • 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.

  • 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.

  • 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.

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

281 calories; protein 16.2g; carbohydrates 15.5g; fat 18.1g; cholesterol 52.7mg; sodium 1778mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 5 stars
01/12/2018
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 your OWN recipe and rate your OWN recipe!!!! Read More
(46)

Most helpful critical review

Rating: 3 stars
11/12/2017
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. Read More
(22)
39 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
01/12/2018
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 your OWN recipe and rate your OWN recipe!!!! Read More
(46)
Rating: 3 stars
11/12/2017
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. Read More
(22)
Rating: 5 stars
01/09/2017
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. My daughter and I can't eat gluten, so noodles are not an option for us. We have not found GF lasagne noodles yet. So this dinner was perfect for us, quite a treat actually. We never get to have lasagne with noodles, so this was a hit. This will be a regular in our house! I look forward to making it for guests as well. Read More
(17)
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Rating: 5 stars
01/12/2018
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! Cook time was spot on! Used the Bechamel sauce recommended in the Editor's Note (for Gluten Free sub with GF All Purpose Flour--I use Better Batter). Had a jar of crushed tomatoes from last year's garden surplus--just cooked them down more and used the same amount as called for (tomato sauce) in the recipe. Hubs accidentally added way too much of the Bechamel sauce (I made double on purpose to use the remainder the next day) and it did come out soupy but that's our fault! Still loved the flavors though! Pay attention to the recipe and the editor's note and this will be divine!! Next time I may add an extra layer of lightly sauteed (just undercooked) vegetables (e.g. mushrooms spinach bell pepper etc.)! Thank you for another awesome recipe! Read More
(11)
Rating: 4 stars
01/11/2018
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 5 mins at 375 prior to casserole assembly. This additional step solved both problems! I also found that I prefer using the Vegetable Sheeting attachment on my KitchenAid stand mixer it makes the Zoodles more consistent with actual lasagna noodles. Read More
(9)
Rating: 5 stars
01/11/2018
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 works perfectly well when you use gf flour or corn starch instead of wheat flour. Also, in order to reduce moisture, some people sprinkle salt on the zucchini and allow it to rest or pre-cook it. That is your choice, of course. We like the liquid from the zucchini and the nutrients it provides. I hope you enjoy it. Ciao, ciao. Read More
(7)
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Rating: 5 stars
03/31/2016
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 again and again. Read More
(7)
Rating: 5 stars
03/09/2016
Skip the carbs and make this simply delicious recipe. This creamy goodness will go into our regular rotation. Read More
(4)
Rating: 4 stars
08/22/2016
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?) Read More
(4)