Organic Gluten-Free Zucchini Lasagna

This recipe is a great way to use abundant organic zucchini squash! Whether you're on a gluten-free diet or simply looking for a flavorful, hearty meal this entree is sure to please.

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Serves 6-8 people


6 to 8 organic zucchini, sliced 1/2 inch thick
4 cups thick organic marinara
1 lb. ricotta cheese
2 large Portabella mushrooms, sliced
1 large onion, sliced
2 Tablespoons fresh Basil, chopped
2 Tablespoons fresh Italian Parsley, chopped
2 Tablespoons fresh Oregano, chopped
¼ cup almond meal
Salt, pepper
1 lb. grated mozzarella
½ cup Pine Nuts


  1. Preheat oven to 350 degrees.
  2. In a 9×13 pan, spread 2 cups of the marinara.
  3. Top with a layer of zucchini, sliced onions, mushrooms, fresh herbs, salt/pepper and 2 tablespoons almond meal.
  4. Top with half of the ricotta cheese and sprinkle with half the mozzarella.
  5. Repeat the process and sprinkle with pine nuts.
  6. Cover with foil and bake 45 minutes. Remove foil and bake 15 more minutes.
  7. Let stand for 15 minutes.

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