Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna

jennkl 13

"A very filling twist on a traditional lasagna."
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1 h 10 m servings 633 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
  3. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
  4. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.



FREAKING YUM, Jen. I used ground turkey that I spiced like pork sausage would be spiced, homemade marinara sauce (The Best Marinara Sauce Yet, which is also from this site), whole wheat lasagna ...

This was excellent! Will definitely make this again! I added onion and garlic (because I nearly always do) and I had a bunch of cherry tomatoes that really needed to be used up so I added them q...

Delicious! I made a couple substitutions based on what I had on hand- no ricotta so used cream cheese(not a perfect substitute but it's still tasty- cottage cheese would be a better sub), lower...

I made a large pan of this last week for family and was a big hit. The only thing different was that I added more sauce (I don't like dry lasagna) for when I reheated it later....I love left ove...

Loved it! The kids had no idea there was zucchini in it, and they ate their entire servings (even the picky kid). It doesn't happen often so THANK you :)

Really Yummy! I used ground Turkey and diced up onion and minced garlic. I substituted low fat cottage cheese for the ricotta. I used a whole egg.

Honestly the best lasagna ever! Way better then all the difficult lasagna's out there and love that you can have zucchini in it. Super easy and definately in my dinner rotation!

I used spiced turkey instead of Sausage and it was great!

Wonderful recipe!