Zucchini And Sausage Lasagna Recipe

Name: Zucchini And Sausage Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Zucchini, cut in half inch planks; 1 lb And a half, sweet or hot Italian sausage; 1 cup Onion, diced; 4 clove Garlic, minced; 1 cup Sundried tomatoes, diced; 1 lb Mozzarella cheese, shredded; 1 cup Shredded Parmesan or Romano cheese; 2 cup Black olives, sliced; 1 stick Butter; 6 tbsp Flour; 2 cup White wine; 2 cup Milk or cream; 1 tbsp Italian herb blend

Servings: persons

2 lb Zucchini, cut in half inch planks
1 lb And a half, sweet or hot Italian sausage
1 cup Onion, diced
4 clove Garlic, minced
1 cup Sundried tomatoes, diced
1 lb Mozzarella cheese, shredded
1 cup Shredded Parmesan or Romano cheese
2 cup Black olives, sliced
1 stick Butter
6 tbsp Flour
2 cup White wine
2 cup Milk or cream
1 tbsp Italian herb blend

1
Preheat oven to 400.
2
In a sauce pan, melt the butter.
3
Add flour and herbs.
4
Whisk and cook until thickened.
5
About 3 minutes.
6
Add the wine and whisk until smooth and thickened.
7
Repeat with the milk or cream.
8
In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through.
9
Drain any excess fat.
10
To assemble:
11
Ladle a cup of the white sauce in a large casserole dish.
12
Next lay a layer of the zucchini over the sauce.
13
Then the sausage crumbles.
14
Then the tomatoes, cheeses, and olives.
15
Continue repeating layers as you would for a lasagna.
16
End with the sausage, cheeses and olives on top for a nice presentation.
17
Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.
18
Let cool for 15 minutes before cutting and serving.

1198

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2 lb Zucchini, cut in half inch planks, 1 lb And a half, sweet or hot Italian sausage, 1 cup Onion, diced, 4 clove Garlic, minced, and more.

Yes, Zucchini And Sausage 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!

Zucchini And Sausage Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions