As far as we're concerned, lasagna season never ends - but a warm skillet of lasagna sure hits different on chilly winter nights! This gluten-free zucchini lasagna is a great way to get some extra veggies in without sacrificing the cheesy, noodle-y goodness we all love lasagna for.
Preheat oven to 400°F (204°C). Wrap the half head of garlic in foil and place in the oven while it preheats.
Spread a clean kitchen towel on the counter. Lay out zucchini slices and sprinkle with salt and pepper.
In a saucepan, melt butter over medium heat. Add flour, salt, and pepper and whisk to combine.
Pour in milk and stir. Reduce heat to low and continue cooking until thickened. Add ricotta, mozzarella, and Italian seasoning. Once bubbles form, remove from heat and stir until combined.
Remove garlic from the oven. Peel and mince the roasted garlic, then stir it into the cheese mixture.
To assemble the lasagna, spread 1/2 cup marinara sauce on the bottom of an 8 x 8-inch baking dish. Add a layer of Lasagna Sheets, followed by the cheese mixture and a layer of sliced zucchini.
Repeat the layers, reserving 10 zucchini slices for the top.
Finish with a layer of Lasagna Sheets, followed by cheese mixture and marinara sauce.
Create a lattice with the remaining 10 zucchini slices, using 5 horizontally and 5 vertically. Place the lattice on top of the lasagna.
Sprinkle with additional mozzarella cheese and Italian seasoning.
Spray a sheet of aluminum foil with cooking spray and place it sprayed-side down over the lasagna. Secure the edges and place the baking dish on a baking sheet.
Bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until lightly browned.
Remove from the oven and let cool slightly before slicing. Serve and enjoy!
