Garden-Fresh Zucchini Lasagna With Savory Sausage (No-Pasta Perfection!)
Enjoy lighter, garden-fresh zucchini lasagna with savory sausage. This no-pasta recipe delivers authentic Italian flavor without the heavy feeling!
Ciao amici! I’m super excited to share one of my favorite garden-to-table recipes: a lighter take on classic Italian lasagna! Inspired by my Italian grandmother’s recipes, I’ve tweaked it to be easier on the waistline, without sacrificing any of that comforting flavor we all love.
If you’re like me, you sometimes crave yummy lasagna but want to avoid that heavy feeling. This Zucchini Lasagna with Sausage is your answer! It’s also a fantastic way to use up that abundant garden zucchini from my Zone 6b New Jersey garden.
We’re swapping out pasta for tender, flavorful zucchini ribbons. But don’t worry cause we’re not skimping on flavor! This dish is packed with savory ground sausage, luscious homemade tomato sauce, creamy ricotta, and plenty of melty mozzarella. It’s the perfect way to enjoy authentic Italian flavor without the guilt.
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Zucchini Lasagna Ingredients
- 3 medium zucchini, ends trimmed
- 1 pound ground Italian sausage
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 (15 ounce) container ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
Directions to Make Zucchini Lasagna
Prepare the Zucchini
Slice the zucchini lengthwise into thin (about 1/8-inch thick) ribbons using a mandoline, vegetable peeler, or a sharp knife. I like to use this handy all-in-one kitchen tool that does it all! Lightly salt the zucchini ribbons and place them in a colander to drain for at least 15-20 minutes. This step is key to drawing out excess moisture and preventing a watery lasagna. Once drained, pat the zucchini thoroughly dry with paper towels.
Cook the Sausage
In a large skillet over medium heat, brown the ground Italian sausage, breaking it up with a spoon as it cooks. Once browned, drain off any excess grease.
Sauté Aromatics
Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Sauce
Pour in the crushed tomatoes to make the tomato sauce. Stir in the dried oregano and dried basil. Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld beautifully.
Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, lightly beaten egg, and grated Parmesan cheese. Season with a pinch of salt and pepper. Stir until well combined.
Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I love to bake and serve my lasagnas in this scalloped baking dish.
- Spread a thin layer of the tomato sauce on the bottom of the baking dish.
- Arrange a layer of zucchini ribbons over the sauce, slightly overlapping to cover the bottom.
- Evenly spread about half of the ricotta mixture over the zucchini.
- Sprinkle a layer of the cooked sausage over the ricotta, followed by a layer of shredded mozzarella cheese.
- Repeat the zucchini, ricotta, sausage, and mozzarella layers.
- Finish with a final layer of zucchini, topped generously with the remaining tomato sauce and then a final blanket of mozzarella cheese.
Bake the Lasagna
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest Before Serving
This is crucial! Let the lasagna rest for at least 10-15 minutes after baking before slicing and serving. This allows the layers to set and prevents it from falling apart. Garnish with fresh basil leaves, if desired.
Zucchini Lasagna Variations
- Vegetarian Option: Easily make this meatless by omitting the sausage. Instead, add sautéed mushrooms, bell peppers, spinach (sauté and squeeze out excess water), or a plant-based ground meat substitute to the sauce for extra heartiness.
- Cheese Play: Feel free to experiment with other cheeses like provolone, smoked mozzarella, or a pre-made Italian cheese blend to vary the flavor profile.
- Kick Up the Heat: For those who like a little spice, add a pinch of red pepper flakes to the sauce while it simmers.
- Fresh Herbs: While dried herbs work wonderfully, fresh parsley, oregano, or thyme can be chopped and added to the sauce or ricotta mixture for a brighter flavor.
- Different Ground Meat: If Italian sausage isn’t your preference, ground beef, turkey, or chicken can be used as a delicious alternative. Just be sure to season well!
Prep Ahead Directions
- Sauce: The rich tomato sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors will only deepen!
- Zucchini: Slice and salt the zucchini ahead of time, then pat it dry. Store it in an airtight container in the refrigerator for up to a day.
- Assemble (Unbaked): You can assemble the entire lasagna (without baking) and store it tightly covered in the refrigerator for up to 24 hours. If baking directly from the fridge, you may need to add about 10-15 minutes to the covered baking time.
Storing Your Zucchini Lasagna Recipe
- Fridge: Leftover baked zucchini lasagna will keep beautifully in an airtight container in the refrigerator for 3-4 days.
- Freezer: To freeze, ensure the baked lasagna has cooled completely. You can freeze it whole or cut it into individual portions for easy meal prep. Wrap tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. Frozen lasagna can be stored for up to 2-3 months.
- Thawing: For best results, thaw frozen lasagna in the refrigerator overnight.
- Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the thawed lasagna in an oven-safe dish, cover with foil, and bake for 20-30 minutes (or longer for a whole lasagna), until heated through. Remove the foil for the last 5-10 minutes to crisp up the top layer of cheese.
- Microwave: Individual portions can be easily reheated in the microwave until warmed through.
Final Thoughts About Making This Easy Zucchini Lasagna Recipe
Buon appetito! I hope you enjoy this lighter and incredibly delicious Zucchini Lasagna with Sausage as much as my family does. It’s got that homemade Italian comfort without the guilt and all of the flavor.
Have you ever made zucchini lasagna before? What variations of it do you enjoy? Let’s chat more in the comments below!
For more information about how to grow zucchini in your garden so you can enjoy the fresh garden-to-table harvest, check out this article from the University of Maryland Coopertive Extension.
Thank you for visiting the blog today!
Enjoy your day! xo
Garden-Fresh Zucchini Lasagna With Savory Sausage
Equipment
Ingredients
- 3 medium zucchini xliced into ribbons
- 1 lb ground sausage
- 1 medium onion yellow, finely chopped
- 2 cloves garlic minced
- 2 28 oz crushed tomates canned
- 1 tsp oregano dried
- salt and pepper to taste
- 1 15 oz ricotta cheese
- 1 large egg slightly beaten
- ¼ cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- basil garnish
Instructions
- Slice the zucchini lengthwise into thin (about 1/8-inch thick) ribbons using a mandoline, vegetable peeler, or a sharp knife.
- Lightly salt the zucchini ribbons and place them in a colander to drain for at least 15-20 minutes. This step is key to drawing out excess moisture and preventing a watery lasagna. Once drained, pat the zucchini thoroughly dry with paper towels.
- In a large skillet over medium heat, brown the ground Italian sausage, breaking it up with a spoon as it cooks. Once browned, drain off any excess grease.
- Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano and dried basil. Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld beautifully.
- In a medium bowl, combine the ricotta cheese, lightly beaten egg, and grated Parmesan cheese. Season with a pinch of salt and pepper. Stir until well combined.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of the tomato sauce on the bottom of the baking dish.
- Arrange a layer of zucchini ribbons over the sauce, slightly overlapping to cover the bottom.
- Evenly spread about half of the ricotta mixture over the zucchini.
- Sprinkle a layer of the cooked sausage over the ricotta, followed by a layer of shredded mozzarella cheese.
- Repeat the zucchini, ricotta, sausage, and mozzarella layers.
- Finish with a final layer of zucchini, topped generously with the remaining tomato sauce and then a final blanket of mozzarella cheese.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the lasagna rest for at least 10-15 minutes after baking before slicing and serving.
Nutrition
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More Italian Recipe Ideas
I’m a huge fan of Italian food and make dishes all the time for my family. It’s part of my heritage and the food is delicious! Here are some easy recipes to try.
My husband and I tried this recipe over the weekend, but we halved it. It was a perfect size for us and delicious! We scratched our heads about the mention of tomato sauce in the directions, but assumed it was referring to the sauce in the crushed tomatoes. This was a great way to use zucchini and fresh basil. Thank you, Stacy!
LOL! Typo! Thank you so much for letting me know and for trying it out!!!! It’s so good and a great way to use fresh veggies and herbs. I am thrilled you enjoyed it!