If you follow me on social media you might have seen that we have a woodchuck living in our backyard that LOVES to troll me. His favorite hobbies include laying in patches of sun on our back deck whilst staring in at me through the sliding glass door, and digging tunnels through my herb garden. That said, instead of being able to raid my homegrown patch of basil, I had to head to the store to get the ingredients needed for Zucchini Noodle Caprese Lasagna. This light, fresh, and low-carb version of lasagna is worth the trouble!
Light + Low Carb Zucchini Lasagna
This recipe is a riff on my Caprese Lasagna which is one of the most popular recipes here on IGE every summer since I published it many years ago. In this low-carb version of lasagna, we replace pasta noodles with zucchini noodles but keep the irresistible homemade white sauce. Browned Italian sausage and the classic caprese combo of fresh basil, tomato, and mozzarella cheese join the party to create a summery lasagna recipe that is packed with fresh flavors.
How to Keep Zucchini Lasagna from being Watery
If you ever tried making a zucchini noodle lasagna then you know there’s a tendency for the dish to turn into a watery nightmare. That said, I’ve got two tricks to ensure thick and cheesy, zucchini noodle success. One is to salt then bake the zucchini noodles and the other is to place the tomato slices in a colander to drain – all before assembling the lasagna. While nearly no zucchini noodle lasagna will slice up like a traditional noodle lasagna, if you follow these two steps, you’ll be set up for success. I’ll also be the first to tell you that making a zucchini noodle lasagna is a labor of love. While the lasagna reheats really well, making it great for quick lunches or dinners, you’ll want to tuck aside a weekend afternoon to actually prep the zucchini noodles, make the white sauce, brown the sausage, pick the basil, and slice the tomatoes. Promise you it’s so worth it, and I also included a couple time saving tips in the recipe card. Let’s do this!
Start by slicing 3 medium-sized zucchini into 1/8″ thick slices. I’ve owned my OXO Mandoline for over a decade – it’s a workhorse. Place the slices on cooling racks set atop 2 half sheet pans then lightly sprinkle with salt and let sit for 15 minutes. The salt will draw out a ton of moisture from the zucchini, which keeps the lasagna from becoming watery.
After 15 minutes, use paper towels or a kitchen towel to blot or wipe the moisture away. Bake the zucchini for 10-12 minutes at 350 degrees, or until the slices are dry but not browning, then set aside.
NOTE: do not place the zucchini directly onto baking sheets or even baking sheets lined with foil or they’ll stick while baking.
While the zucchini is baking, brown 1lb Italian sausage in a large skillet over medium-high heat. Drain then set aside.
Turn the heat down to medium then carefully wipe the skillet out with paper towels and melt 3 Tablespoons butter inside. Add 2 cloves pressed or minced garlic then saute until very fragrant and golden brown, 1 minute. Sprinkle in 3 Tablespoons gluten-free flour (could use all-purpose flour if not GF,) then cook while whisking for 1 minute.
Add splashes of 1-1/2 cups chicken broth while whisking to create a smooth sauce then add 1-1/2 cups whole or 2% milk and season with salt and pepper. Turn the heat up slightly to bring the mixture to a simmer then turn the heat back down to medium and simmer, stirring frequently, until the sauce is thick, about 10 minutes. Pour the sauce into a bowl with a lip or spout if you have it, then set aside. We don’t normally keep cow’s milk in the house so I bought an individual-sized 12oz bottle of milk, which is the perfect amount for this sauce!
Assembly time. Spray a 9×13″ dish with nonstick spray then spread 1/3 cup sauce evenly into the bottom. Layer in 9-10 zucchini slices.
Top with 1/3 of the Italian sausage, 1/3 of 6-7 thinly sliced Roma tomatoes which have drained in a colander, and 1/3 of 1 packed cup basil that’s been torn or chopped.
Next top with 3/4 cup more sauce and 1/3 of 2 cups shredded mozzarella cheese.
Repeat the layers – zucchini noodles, sausage, tomatoes, basil, white sauce, cheese – two more times, for a total of three layers, then cover the baking dish with nonstick sprayed foil and bake for 25 minutes at 375 degrees.
Remove the foil then bake for another 23-25 minutes or until the cheese on top is golden brown and bubbly. Let the lasagna sit and rest for at least 20 minutes before slicing and serving. Remember, even if the slices aren’t perfect – the dish will still be delicious! I hope you LOVE this low-carb, summery, gluten-free twist on classic lasagna! Enjoy!
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