Zucchini slices replace the noodles in this low-carb, gluten-free zucchini lasagna. Of course, zucchini slices don’t work as well as noodles in terms of keeping the lasagna’s shape, so this zucchini lasagna is flimsier than traditional lasagna, but in terms of flavor, it’s another victory to low carb and another proof that the starches in many recipes merely absorb other flavors. This lasagna tastes amazing, so good in fact that I don’t plan on making it too often, since I found myself having THREE, yes three slices instead of the one I was planning to have – yes, it is that good.
Zucchini is very watery, so do go through the (admittedly annoying) extra step of grilling the zucchini slices before assembling the lasagna. Grilling will help dry them off and remove some of the water. Otherwise, they will release their water into the lasagna as it bakes – not good.
Needless to say, the flavor of your lasagna will greatly depend on the marinara sauce you use. I always use sugar-free spaghetti sauce, and my favorite is Rao’s – it has a clean list of ingredients and the spicy Arrabbiata sauce is especially amazing – this is the one I used in this recipe. Rao’s used to only be available at Whole Foods, but lately I’ve been seeing it in my supermarket too. Of course, just like everything else on earth, it’s also available on Amazon.
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