Gluten Free Zucchini
and Roasted Garlic Lasagna
Just a simple vegetarian lasagna recipe with tons of zucchini. The extra step of roasted garlic add so much – plus you finally see my favorite and easy béchamel cream sauce.
I kept it easy using a favorite marinara sauce, fresh lasagna noodles and high quality fresh ricotta and mozzarella cheese.
All the gardens will soon be filled with zucchini. Between the best Zucchini and Bacon Chocolate Cupcakes and adding them into my Creamy Tuscan Chicken and Vegetable Soup – It’s always good to have a nice baked pasta recipe saved.
Plus, I made this in a cast iron pan. It didn’t stick to the bottom of the pan, heated it through evenly and fast. Plus I love the look and how you can serve it at the table in the pan.
Gluten Free Noodles
For this lasagna, I used Taste Republic Fresh Lasagna Noodles. They are sold at Target and Whole Foods.
It was my first time using this brand, and let’s just say they were delicious and the texture was just like regular lasagna noodles. AND YOU KNOW WHAT – they are fresh and you don’t have to cook them first. Assembling this lasagna took no time. Once you have all the ingredients ready to go – it came together in less than 10 minutes.
Other Gluten Free Pasta Brands I love.
Here is what is in my pantry right now.
Lotus Foods Jade Pearl Rice Ramen Noodles
Tinkyada Brown rice penne and spaghetti
Annies Rice Pasta and Cheddar Mac
Cappello’s Five Cheese Ravioli
Chung Jung One Sweet Potato Glass Noodles
Brands I want to try more of.
What are your favorites? I love to try other brands to test them out.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Zucchini and Roasted Garlic Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 6+ 1x
Description
Layers of simply delicious zucchini and roasted garlic with your favorite marinara sauce and simple béchamel sauce. So good.
Ingredients
- 1/2 garlic head
- 4 medium sized zucchini’s, ends trimmed and thinly sliced
- salt and pepper
- 2 tablespoons butter
- 1 heaping tablespoon gluten free flour blend
- 3/4 cup milk
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese, plus more for sprinkling on top
- 1 heaping teaspoon Italian seasoning
- 1 package fresh gluten free lasagna noodles
- 2 1/2 cups marinara sauce (choose your favorite)
Instructions
- Preheat oven to 400F. Wrap the half garlic head in foil and place it in the oven, while it preheats.
- Spread a clean kitchen towel out on your counter. Place the slice zucchini in two rows and a single layer on the towel (You may need a second towel). Sprinkle with salt and flip them over and sprinkle the other side with salt. Place another towel on top. Press down gently and let sit for 5-10 minutes.
- Meanwhile, to make the béchamel sauce heat a medium sauce pot up over medium heat. Melt the butter. Sprinkle in the flour and a 1/ teaspoon of each salt and pepper. Using a whisk combine the butter and flour and let cook for 1 minute.
- Pour in the milk and stir with the whisk. Turn the heat to low. Continue to cook until the mixture begins to thicken. When it’s thick, add in the ricotta and mozzarella cheese and Italian seasoning. Stir with a spoon. When bubbles form on the top, turn the heat off. Stir a little to blend and melt the cheese. Let sit.
- When the oven is preheated (about 25 minutes), remove the garlic. Peel it and mince it. Add it into the béchamel sauce and stir to combine.
- To assemble the lasagna, use a 8inch cast iron pan (or 8×8 or 6×10 baking dish). Place about 1/2 cup of tomato sauce on the bottom of the pan – enough to cover the bottom of the pan. Add one layer of lasagna noodles – it doesn’t have to be perfect (I had some edges hanging off).
- Layer in some of the béchamel cheese sauce followed by a layer of the sliced zucchini. Start again with sauce then noodles. Repeat this until you finish with most of the ingredients but still have about 10 sliced of zucchini left.
- Top it with noodles, follow by cheese and sauce together.
- To make the lattice layer of zucchini for the top, place 5 slices next to each other on a cutting board. With the 6th one, weave it over and under the end pieces of the first 5 slices. Start the 7th piece next the 6th and repeat until it’s a mini basket weave. Carefully transfer it to the top of your lasagna.
- Sprinkle a small amount of mozzarella cheese and more Italian seasoning on top.
- Spray some aluminum foil with cooking spray and turn it over so that the spray side touches the top of the lasagna. Pinch the sides and place on a cooking tray. Place everything into your oven for 30 minutes.
- Remove the foil and cook for 10-15 minutes or until bubbling and the top turns slightly brown. Remove from the oven and let cool for a couple of minutes before slicing into.
Notes
I love using a mandolin for slicing the zucchini. It helps make them all uniform and it’s way easier than trying to cut it with a knife.
Use more than 10 slices of zucchini for the top basket weave, if you are using a larger pan.
- Prep Time: 20
- Cook Time: 45
- Category: vegetarian
- Method: oven
- Cuisine: vegetarian
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