Print Options

Back to Zucchini Sausage Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Zucchini Sausage Lasagna

 Zucchini Sausage Lasagna
This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio
12 ServingsPrep: 55 min. Bake: 50 min. + standing

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/3 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 medium zucchini, sliced lengthwise
  • 1 tablespoon butter
  • 1 egg
  • 15 ounces ricotta cheese
  • 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 6 lasagna noodles, cooked and drained
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

  • In a large skillet, cook sausage, onion and garlic over medium heat
  • until meat is no longer pink; drain. Add the tomatoes, tomato paste,
  • parsley, sugar, basil, oregano and pepper. Cover and simmer for 30

2 of 2

Zucchini Sausage Lasagna (continued)

Directions (continued)

  • minutes, stirring occasionally. In another large skillet, cook the
  • zucchini in butter until tender. In a bowl, combine the egg, ricotta
  • cheese and 3/4 cup Parmesan cheese; set aside.
  • Spread 1-1/2 cups meat sauce in an ungreased 13-in. x 9-in. baking
  • dish. Layer with three noodles, half of the zucchini, half of the
  • ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce.
  • Layer with remaining noodles, zucchini and ricotta mixture. Top with
  • 2 cups meat sauce.
  • Bake, uncovered, at 350° for 45-55 minutes or until bubbly.
  • Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes
  • longer or until cheese is melted. Let stand for 15 minutes before
  • cutting. Serve with remaining meat sauce or save for another use.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 330 calories, 18 g fat (10 g saturated fat), 76 mg cholesterol, 550 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.