Sausage-And- Zucchini Skillet Lasagna Recipe

Name: Sausage-And- Zucchini Skillet Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb Italian pork sausage, casings removed; 2 (8 ounce) zucchini, quartered lengthwise and sliced; 1 tablespoon olive oil; 1 lb part-skim ricotta cheese; 1 large egg white; 8 ounces fresh mozzarella cheese, diced; 1/2 cup grated parmesan cheese; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; 3 cups jarred tomato sauce; 8 no-boil lasagna noodles; 1/3 cup fresh basil leaf, torn

Servings: persons

3/4 lb Italian pork sausage, casings removed
2 (8 ounce) zucchini, quartered lengthwise and sliced
1 tablespoon olive oil
1 lb part-skim ricotta cheese
1 large egg white
8 ounces fresh mozzarella cheese, diced
1/2 cup grated parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
3 cups jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup fresh basil leaf, torn

1
Heat oven to 400 degrees F.
2
Saute sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
3
Remove skillet from heat; cool slightly.
4
Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
5
Top with 2 noodles, long sides touching.
6
Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
7
Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
8
Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
9
Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

1472

kcal

Calories

Fat

164

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 lb Italian pork sausage, casings removed, 2 (8 ounce) zucchini, quartered lengthwise and sliced, 1 tablespoon olive oil, 1 lb part-skim ricotta cheese, and more.

Yes, Sausage-And- Zucchini Skillet 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 Skillet Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions