1. Can I use eggplant instead of zucchini?

Yes, eggplant slices work beautifully as a pasta alternative.

2. How do I prevent watery lasagna?

Salt and pat the zucchini dry before layering, and roast squash to reduce moisture.

Absolutely—use cashew ricotta, vegan mozzarella, and nutritional yeast instead of Parmesan.

Yes! Freeze portions after baking and reheat in the oven for best results.

A gluten-free lasagna with zucchini ribbons, roasted butternut squash, ricotta, and marinara.

Scale

2 zucchinis, thinly sliced

1 butternut squash, sliced

1 onion, chopped

3 garlic cloves, minced

1.5 cups ricotta

1 cup mozzarella

0.5 cup Parmesan

2 cups spinach

2 cups marinara sauce

2 tbsp olive oil

1 tsp oregano

1 tsp basil

Salt & pepper

Cook Mode Prevent your screen from going dark

1. Salt and pat zucchini ribbons dry.

2. Roast butternut squash until tender.

3. Sauté onion, garlic, spinach, and spices.

4. Mix ricotta with Parmesan.

5. Layer zucchini, squash, spinach mix, ricotta, mozzarella, and sauce.

6. Repeat layers, finishing with sauce and mozzarella.

7. Bake covered 25 minutes, then uncovered 15 minutes.

8. Rest before serving.

Salt zucchini to reduce water.

Use vegan cheese alternatives if desired.

Freezes well in portions.