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Gluten-Free · Recipes · Zucchini Lasagna {Gluten Free}

Zucchini Lasagna {Gluten Free}

My heart-felt thanks to my guest post today….Kristen from Six Sisters’ Stuff! We met a few months ago and immediately formed what I hope is a long-term friendship. 🙂 Take it away Kristen………..   I am so excited to be guest posting for Jill today! My name is Kristen and I blog at Six Sisters’ Stuff. My sister’s and I have been blogging for about 2 1/2 years and we write about everything from recipes to DIY’s. I actually met Jill at a get-together a few months back and she completely inspired me. Now as Six Sister’s we have been focusing on essential oils just like Jillee. We are just starting out, but we are loving every minute of it.

My husband and I have also started our own blog called Today’s Taste. We are focusing on Healthy Recipes, along with Recipes made using Essential Oils.

We knew that Jillee’s son eats Gluten Free so I decided to share one of my most favorite Gluten Free Dishes with you: Zucchini Lasagna! Hope you enjoy it as much as we do! If you like zucchini and healthy snacks make check out this backed zucchini chip recipe.

Gluten Free Zucchini Lasagna


  • 1 lb Lean Ground Turkey
  • 3 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 tsp olive oil
  • salt and pepper
  • 14oz can crushed tomatoes
  • 25 oz jar of tomato sauce
  • 3 medium zucchini, sliced 1/8″ thick
  • 30 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded
  • 1 large egg


In a medium sauce pan, brown meat and season with salt. When cooked drain to remove any fat. Add olive oil to the pan and saute garlic and onions for about 2 minutes.

Return the meat to the pan, add tomatoes, tomato sauce, salt and pepper. Cook on Medium heat until it is heated through.Meanwhile, slice zucchini into 1/8″ thick slices. On a skillet, grill the zucchini on each side for about 1 to 2 minutes per side. Place on paper towels to soak up extra moisture.

While the zucchini is cooking, preheat the oven to 350°.

In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.

In a 9×13 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375 degrees, then uncovered 15 minutes.

You can find more Healthy recipes at TodaysTaste.com

Don’t Forget to Follow us at SixSistersStuff.com and TodaysTaste.com

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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