How to Make Gluten-Free Lasagna with Zucchini Noodles

Zucchini Noodles

Use thinly sliced zucchini strips as a substitute for traditional lasagna noodles, reducing carbs and adding nutrients to your dish.

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Prepare Zucchini

Slice zucchini lengthwise into thin strips using a mandoline slicer or a sharp knife, then pat dry to remove excess moisture.

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Season and Roast

Season zucchini strips with salt, pepper, and olive oil, then roast in the oven until tender to enhance flavor and remove excess moisture.

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Prepare Filling

Create a flavorful filling using a blend of ricotta cheese, spinach, garlic, and herbs, ensuring it's well-seasoned and creamy.

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Assemble Layers

Layer roasted zucchini strips with the ricotta filling and marinara sauce in a baking dish, creating a lasagna-like structure.

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Add Cheese

Sprinkle shredded mozzarella and Parmesan cheese over each layer of the lasagna for a gooey, cheesy finish.

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Bake to Perfection

Cover the lasagna with foil and bake until bubbly and golden brown, allowing the flavors to meld together for a delicious gluten-free meal.

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Serve and Enjoy

Allow the lasagna to cool slightly before serving, then slice and enjoy a satisfying and healthy gluten-free meal that's packed with flavor.

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