Zucchini Sausage Lasagna
Indulge in the perfect fusion of comfort food and healthy eating with this Zucchini Sausage Lasagna—a low-carb twist on the classic Italian favorite. Instead of traditional pasta, thinly sliced zucchini creates tender, flavorful layers that pair beautifully with savory Italian sausage, rich marinara sauce, and a creamy ricotta-Parmesan blend. Topped with gooey mozzarella and baked to bubbly perfection, this gluten-free lasagna is irresistibly hearty and satisfying. Ideal for weeknight dinners or meal prep, it’s easy to assemble and packed with bold flavors and wholesome ingredients. Discover how this delicious, oven-baked dish reinvents lasagna while keeping it every bit as comforting!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 pound Italian sausage
- 2 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Egg
- 0.5 teaspoons Garlic powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin, even strips about 1/8-inch thick. Lightly salt the slices on both sides and lay them on paper towels to draw out excess moisture. Let them sit for 15 minutes, then blot with additional paper towels to remove the water.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until fully browned and cooked through, about 5-7 minutes. Drain any excess grease from the skillet.
Stir the marinara sauce into the cooked sausage, then simmer for 5 minutes to combine the flavors. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined and smooth.
Spread a thin layer of the sausage marinara sauce on the bottom of a 9x13-inch baking dish.
Add a layer of zucchini slices over the sauce, overlapping them slightly to cover the base.
Spread a layer of the ricotta mixture over the zucchini, then sprinkle with a layer of shredded mozzarella.
Repeat the layers: marinara sauce, zucchini, ricotta mixture, and mozzarella, until all ingredients are used up. Finish with a layer of marinara sauce and a generous topping of mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your Zucchini Sausage Lasagna!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 508 mg | 39% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 573 mg | 12% | |
*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.
