Zucchini Noodle Caprese Lasagna - Low Carb Lasagna Recipe (2024)

Our backyard is slowly coming together this summer!

We’ve been in our current home 5 years next month – woah, actuallythismonth, still can’t believe it’s June – and each summer we make a little more progress in making our outdoor space work for us. The lush backyard with a two-tiered pond, sunken hot tub, herb garden, mature trees, and private fence completelysold us on the house in 2013(well, that and the fact that I was 8 months pregnant with Lincoln and we’d already sold our home!) But, you know, time passes and ponds leak, hot tubs get chewed up by mice, a woodchuck turns your herb garden into a playground, trees need trimmed, and fences needs replaced.

Homeownership, man – it’s always something, isn’t it?

Anyway, after this summer we should finally be at a place where our backyard has become a magical, most importantly manageable place to enjoy without looking around and mentally tallying all the projects that need to get done, and ooo I can hardly wait. Especially if it means we can enjoy more summery dinners like Zucchini Noodle Caprese Lasagna al fresco!

So yeah, our woodchuck friend decided to dig a tunnel straight through herb hill last summer (I know,I KNOWwe just need to live trap him but both Ben and I are…reluctant, ha! What can I say, while he’s “friendly” (ie runs like hell every time we come into contact with each other,) he’s also ENORMOUS. Anyway, I’ve filled in the hole about 20 times and he keeps digging it, so I moved the basil plants that used to be located there into pots on the other side of the deck, and they’re doing swimmingly! I don’t know about you but it’s hard for me to physically cut and use the fresh herbs I grow. I just think of all the waterings and days of patience it took to grow them – just to snip the leaves and use them? Madness!

Thankfully, I bit the bullet and used this year’s first batch of fresh, homegrown basil in this light and luscious, low-carb,gluten-free lasagna that’s perfect for summer.

This recipe is a riff on my Caprese Lasagna – one of the most popular recipes on IGE every summer since I published it back in 2012 – but I replaced pasta noodles with zucchini noodles to make it even more summery, and low-carb too. Layers of homemade white sauce, zucchini strip “noodles”, and browned Italian sausage join the classic caprese combo of fresh basil, tomato, and mozzarella cheese in this intensely flavored dish. Oh my goshthis lasagna is MAGIC.

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, but I’ve got two tricks to ensure thick and cheesy, no-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.

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.

Enough talking – let’s feast!

Start by slicing 3 medium-sized zucchini into 1/8″ thick slices. I’ve owned thisOXO Mandolinefor legit a decade – it’s such a workhorse. Place the slices on cooling racks set atop 2half 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 butterinside.Add 2 cloves pressed or minced garlic then saute until very fragrant and golden brown, 1 minute. Sprinkle in 3 Tablespoonsgluten-free flour (could useall-purpose flour butdish will not be GF,) then cook while whisking for 1 minute.

Add splashes of 1-1/2 cups chicken brothwhile whisking to create a smooth sauce then add 1-1/2 cups whole or 2% milkand season with salt and pepper.Turn the heat up slightly to bring the mixture to a bubble 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, and then 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!