Are you looking for gluten-free dinners that taste just as satisfying as those twice-baked pasta recipes? You're in the right place. Our Zucchini Lasagna Recipe is surprisingly both low-carb and quite filling. Stuffed with ricotta, parmesan, spinach, prosciutto, and herbs, every roll is full of flavor.
Not only is this recipe gluten-free, but it can easily be made vegetarian by omitting the prosciutto. Now the whole friend group can enjoy a dinner together that everyone will love.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
- 15 oz whole milk ricotta, drain excess liquid
- 10 oz spinach, sliced* (see notes)
- 1 teaspoon dried oregano
- 1 cup grated parmesan cheese
- 4 ounces prosciutto* (see notes)
- 1 egg
- ¾ teaspoon salt
- 2 large zucchini, thinly sliced into strips
- 2 tablespoons olive oil
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella
Preheat the oven to 450ºF.
In a mixing bowl, add ricotta, spinach, oregano, parmesan, prosciutto, egg, and salt. Mix until well combined, then set aside.
In your Larder & Vine Braiser, add olive oil and brush evenly to coat the interior. Pour half the marinara sauce on the bottom evenly.
On a clean working surface, place the zucchini strips flat. Add a tablespoon of filling to one end of the zucchini. Roll up and place in the Braiser any way you like. Tip: To keep zucchini rolls from unraveling, place a pinch of filling at the opposite end of the zucchini strip. This will act as a glue to keep the zucchini stuck to itself. Repeat until Braiser is full or you run out of filling or zucchini strips.
Pour the rest of the marinara sauce around the lasagna to fill any gaps. Top with shredded mozzarella cheese.
Bake uncovered for 30 to 35 minutes. Once lasagna is fully cooked, serve immediately and enjoy!
- This recipe can easily be made vegetarian by omitting the prosciutto.
- If spinach is fresh, then slice and cook in your Larder & Vine Braiser with 1 teaspoon olive oil until wilted. If spinach is frozen, thaw and squeeze out the moisture until dry.