Easy Zoodle Lasagna Recipe

Name: Easy Zoodle Lasagna Recipe
Total time: 1 hr 5 mins
Ingredients: 4 zucchini; 1.5 cups homemade or store-bought tomato sauce; 0.66666668653488 cup shredded mozzarella cheese; 1.5 cups bechamel sauce; 1 cup grated Parmigiano Reggiano cheese; 0.25 cup fresh basil, chopped

Craving lasagna but short on gluten-free pasta? This recipe uses zucchini noodles ('zoodles') for a lighter, veggie-packed alternative that the whole family will love! Naturally flavorful, no added salt is needed thanks to the cheeses. Perfect for meal prep, it tastes even better the next day and freezes beautifully.

Total time1 hr 5 mins
Prep time20 mins
Cook time35 mins
Yield1 (9x13-inch) lasagna, 4

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Servings

Ingredients

4 zucchini zucchini
1.5 cups homemade or store-bought tomato sauce
0.67 cup shredded mozzarella cheese
1.5 cups bechamel sauce
1 cup grated Parmigiano Reggiano cheese
0.25 cup fresh basil, chopped

Instructions

Preheat your oven to 375 degrees F (190 degrees C) for baking.
Using a knife or mandolin, carefully slice the zucchini lengthwise into 1/4-inch thick pieces.
Spread 2 tablespoons of tomato sauce evenly across the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single, slightly overlapping layer over the sauce.
Layer with mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of the remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the fresh basil. Repeat these layers twice, finishing with bechamel and Parmigiano Reggiano cheese on top.
Bake in the preheated oven for approximately 35 minutes, or until the sauce is bubbling and the top achieves a golden-brown color. Let it stand for about 10 minutes to allow the liquid to absorb before serving.

Nutrition

Calories: 281 kcal
Fat Content: 18 g
Fiber Content: 3 g
Sugar Content: 7 g
Sodium Content: 1778 mg
Protein Content: 16 g
Cholesterol Content: 53 mg
Carbohydrate Content: 16 g
Saturated Fat Content: 11 g
Unsaturated Fat Content: 0 g