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!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Stir the marinara sauce into the cooked sausage, then simmer for 5 minutes to combine the flavors. Remove from heat and set aside.

Step 5

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.

Step 6

Spread a thin layer of the sausage marinara sauce on the bottom of a 9x13-inch baking dish.

Step 7

Add a layer of zucchini slices over the sauce, overlapping them slightly to cover the base.

Step 8

Spread a layer of the ricotta mixture over the zucchini, then sprinkle with a layer of shredded mozzarella.

Step 9

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.

Step 10

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.

Step 11

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your Zucchini Sausage Lasagna!

Nutrition Facts

Serving size	2226.4 grams (2226.4g)

Amount per serving	% Daily Value*
Calories	3441

Total Fat 248.30g	318%
Saturated Fat 107.80g	539%
Polyunsaturated Fat 26.00g
Cholesterol 986mg	329%
Sodium 13527mg	588%
Total Carbohydrate 101.90g	37%
Dietary Fiber 9.20g	33%
Total Sugars 58.10g
Protein 212.70g	425%

Vitamin D 229IU	1147%
Calcium 3785mg	291%
Iron 11mg	59%
Potassium 3144mg	67%

*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.

Source of Calories

Fat: 64.0%

Protein: 24.4%

Carbs: 11.7%