Looking for a gluten-free dinner recipe that doesn’t compromise on flavor or satisfaction? Say hello to our irresistible Zucchini Lasagna recipe—a low-carb, high-flavor twist on the classic comfort food. This recipe is perfect for anyone trying to cut back on gluten or carbs without giving up that rich, cheesy lasagna experience.
Instead of traditional noodles, thinly sliced zucchini serves as the perfect base for rolling up a savory filling of creamy ricotta, parmesan, wilted spinach, and herby prosciutto. The result? A lighter, fresher, and just-as-filling dinner that still satisfies those baked pasta cravings.
This versatile recipe is also easily customizable—simply skip the prosciutto to make it fully vegetarian so that everyone at your dinner table (even picky eaters and meatless friends) can enjoy a wholesome, hearty meal together.
To make this dish even more delicious, we recommend baking it in any piece from our Enameled Cast Iron Cookware Collection . Whether you're using our braiser, skillet, or Dutch oven, you'll get even heat distribution, easy cleanup, and a beautiful presentation right from oven to table. Each piece is built to last for generations, making it the ideal choice for creating family-favorite recipes that become timeless traditions.
Why use the Larder & Vine Braiser?
Elevate every dish with the Larder & Vine 3.6 Qt Enameled Cast Iron Braiser —your secret weapon for deeper flavor and better results. Whether you’re simmering sauces, braising meats, or roasting vegetables, swapping your old pots and pans for our premium enameled cast iron cookware will instantly improve how your recipes look, cook, and taste.
Unlike standard cookware, our enameled cast iron braiser is built to last. Its heavy weight isn’t just for show—it reflects the exceptional durability and heat retention that cast iron is known for. Each piece is sealed with three layers of smooth, high-quality enamel coating, which means no seasoning required and easy cleanup after every meal.
Investing in a piece like the Larder & Vine Braiser isn’t just about better cooking today—it’s about creating meals that turn into memories. When cared for properly, this braiser can last for generations , becoming a timeless kitchen staple passed down to your children and even your grandchildren. Just imagine your favorite family recipes being lovingly recreated for decades to come, all in the same heirloom-quality cookware.
Ready to make flavorful, one-pan meals with ease? Browse more delicious recipes made with Larder & Vine’s enameled cast iron cookware collection —and see why home cooks everywhere are making the switch.
Recipe Summary
25 min
35 min
4
Dinner
Recipe Ingredients
15 oz whole milk ricotta, drain excess liquid
10 oz spinach, sliced* (see notes)
1 teaspoon dried oregano
1 cup grated parmesan cheese
4 ounces prosciutto* (see notes)
1 egg
¾ teaspoon salt
2 large zucchini, thinly sliced into strips
2 tablespoons olive oil
2 cups marinara sauce, divided
1 cup shredded mozzarella
Recipe Directions
1. Preheat the oven to 450ºF.
2. In a mixing bowl, add ricotta, spinach, oregano, parmesan, prosciutto, egg, and salt. Mix until well combined, then set aside.
3. In your Larder & Vine Braiser, add olive oil and brush evenly to coat the interior. Pour half the marinara sauce on the bottom evenly.
4. On a clean working surface, place the zucchini strips flat. Add a tablespoon of filling to one end of the zucchini. Roll up and place in the Braiser any way you like. Tip: To keep zucchini rolls from unraveling, place a pinch of filling at the opposite end of the zucchini strip. This will act as a glue to keep the zucchini stuck to itself. Repeat until Braiser is full or you run out of filling or zucchini strips.
5. Pour the rest of the marinara sauce around the lasagna to fill any gaps. Top with shredded mozzarella cheese.
6. Bake uncovered for 30 to 35 minutes. Once lasagna is fully cooked, serve immediately and enjoy!
Recipe Notes
This recipe can easily be made vegetarian by omitting the prosciutto.
If spinach is fresh, then slice and cook in your Larder & Vine Braiser with 1 teaspoon olive oil until wilted. If spinach is frozen, thaw and squeeze out the moisture until dry.
