Summer Lasagna with Fresh Mozzarella Sausage and Basil
Savor the taste of summer with this vibrant Summer Lasagna with Fresh Mozzarella, Sausage, and Basil—a lighter, veggie-forward twist on the classic comfort dish. This no-noodle lasagna swaps traditional pasta for thinly sliced zucchini and yellow squash, grilled to perfection for a smoky depth of flavor. Layered with savory Italian sausage, creamy ricotta, fresh mozzarella, and aromatic basil, this dish is brought together with rich marinara sauce and a sprinkle of Parmesan. Perfectly baked to bubbling perfection, it’s a low-carb, high-flavor meal that’s perfect for warm-weather evenings. Ready in just about an hour, this lasagna is an irresistible blend of fresh, cheesy, and herbaceous goodness. Serve it warm and garnish with extra basil for a stunning seasonal centerpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Italian sausage (mild or hot, casings removed)
- 2 medium Zucchini, thinly sliced lengthwise
- 2 medium Yellow squash, thinly sliced lengthwise
- 8 ounces Fresh mozzarella, sliced
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 24 ounces Marinara sauce (store-bought or homemade)
- 1 cup Fresh basil leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and cook the sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside.
Using a mandoline or sharp knife, thinly slice the zucchini and yellow squash lengthwise into long strips resembling lasagna noodles.
Brush both sides of the zucchini and squash slices lightly with the remaining olive oil, then sprinkle with salt and pepper.
Heat a grill pan or skillet over medium heat. Cook the zucchini and squash slices for 1-2 minutes on each side, until they have light grill marks. Remove and set aside.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer the ingredients in the following order: a layer of zucchini and squash slices, a layer of cooked sausage, a few spoonfuls of ricotta cheese (spread thinly), slices of fresh mozzarella, a sprinkle of Parmesan cheese, and a few basil leaves. Repeat the layers until all the ingredients are used, ending with a top layer of zucchini and squash slices covered in marinara sauce and sprinkled with Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbling and lightly browned.
Let the lasagna rest for 10 minutes before slicing. Garnish with additional fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 7957 mg | 346% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 52.6 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2326 mg | 179% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5554 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
