Sausage and Zucchini Lasagna Recipe

Name: Sausage and Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8oz Zucchini (quartered length wise and sliced); 3/4 lb Italian Pork Sausage (casing removed); 1 tbsp Olive Oil; 1 lb Part Skim Ricotta Cheese; 1 White from Large Egg; 8 oz Shredded Mozzarella; 1/2 cup Grated Parmesan Cheese; 1/4 tsp Kosher Salt; 1/4 tsp Fresh Ground Black Pepper; 3 cup Herb Flavor Spaghetti Sauce; 1 tbsp Minced Garlic; 1 box No Boil Lasagna Noodles; 3 tbsp Basil Seasoning

Servings: persons

2 8oz Zucchini (quartered length wise and sliced)
3/4 lb Italian Pork Sausage (casing removed)
1 tbsp Olive Oil
1 lb Part Skim Ricotta Cheese
1 White from Large Egg
8 oz Shredded Mozzarella
1/2 cup Grated Parmesan Cheese
1/4 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
3 cup Herb Flavor Spaghetti Sauce
1 tbsp Minced Garlic
1 box No Boil Lasagna Noodles
3 tbsp Basil Seasoning

1
Pre heat oven to 400F
2
Saute sausage, zucchini, and minced garlic in olive oil in a non stick pan over medium heat until sausage is browned.
3
Remove from heat and let cool slightly.
4
Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt, and pepper.
5
Mix well together.
6
Spread 3/4 cup of spaghetti sauce on bottom of 8x11 nonstick pan.
7
Top with noodles going length wise down the pan.
8
Next spoon 1/2 of sausage mixture and then 1/2 of cheese mixture and basil over the noodles.
9
Assemble another layer using instructions from step 4.
10
End with a last layer of noodles on top and cover with sauce and remaining parmesan cheese.
11
Cover tightly with foil and bake 45 minutes.
12
Let rest 10 minutes before cutting and serving.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 8oz Zucchini (quartered length wise and sliced), 3/4 lb Italian Pork Sausage (casing removed), 1 tbsp Olive Oil, 1 lb Part Skim Ricotta Cheese, and more.

Yes, Sausage and Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions