Gluten-Free Zucchini & Brown Rice Noodle Lasagna
All the comfort of lasagna, layered with summer zucchini and brown rice noodles.
How to make it
- 1
Chop, slice, and mince everything first. Warm olive oil in a pot over medium-high and cook the onion ~3 minutes until translucent.
- 2
Stir in the garlic, then add the sausage and cook through, chopping as it browns.
- 3
Add the red sauce and basil, stir to combine, and remove from heat.
- 4
In a bowl, combine the ricotta, Parmesan, parsley, eggs, salt, and pepper.
- 5
Spray a 9×13 dish. Layer raw brown rice noodles, then zucchini noodles (lightly salt the zucchini).
- 6
Spread half the ricotta mixture, then half the sauce/meat, then half the mozzarella.
- 7
Repeat the noodle, zucchini, ricotta, sauce, and mozzarella layers a second time.
- 8
Cover with sprayed foil and bake at 375°F for 45 minutes. Uncover and bake 25–30 more (broil 1–2 min to brown).
- 9
Rest 10 minutes, then slice. Top with extra Parmesan and parsley if you like.
Brooke’s note
For a carb-free version, skip the noodles and bake uncovered 30–35 minutes — salt and pat the zucchini dry first so it doesn't leave standing liquid. Leftovers freeze well cut into portions.
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