Print

Healthy Zucchini Lasagna with Italian Sausage

healthy zucchini lasagna - featured image
Print Recipe

A low-carb, comforting lasagna recipe using thinly sliced zucchini instead of pasta sheets, layered with savory Italian sausage, ricotta, and mozzarella cheese. Perfect for a quick, healthy dinner that the whole family will love.

Ingredients

Scale
  • 3 medium zucchini (about 24 ounces / 680 grams), sliced lengthwise into 1/8-inch thick strips
  • Salt (to draw out moisture from zucchini)
  • 1 pound (450 grams) Italian sausage, casings removed (sweet or spicy, depending on preference)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400 grams) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 15 ounces (425 grams) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cups (200 grams) shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Slice the zucchini lengthwise into 1/8-inch (about 3 mm) thick strips. Lay them out on a baking sheet lined with paper towels, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out excess moisture. Then, pat dry with additional paper towels.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
  3. Crumble in the Italian sausage and cook until browned and cooked through, about 8-10 minutes.
  4. Pour in crushed tomatoes, oregano, and basil. Season with salt and pepper. Let the sauce simmer gently for 10-15 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta, beaten egg, Parmesan cheese, parsley, salt, and pepper. Stir just enough to blend everything together.
  6. Preheat oven to 375°F (190°C).
  7. Spread a thin layer of sausage sauce on the bottom of a 9×13 inch baking dish. Layer zucchini slices to cover the sauce. Dollop and spread one-third of the ricotta mixture over the zucchini, followed by a generous spoonful of sausage sauce and a sprinkle of mozzarella.
  8. Repeat layering two more times, finishing with a layer of mozzarella cheese on top.
  9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
  10. Let the lasagna sit for 10 minutes before slicing and serving.

Notes

Salting and pressing zucchini slices before assembling is essential to prevent sogginess. Brown the sausage fully to add depth of flavor and avoid watery sauce. Let the lasagna rest after baking to set the layers for easier slicing. For dairy-free versions, substitute ricotta and mozzarella with plant-based alternatives. This recipe is naturally gluten-free but double-check sausage ingredients to avoid hidden gluten.

Nutrition

Keywords: zucchini lasagna, low carb lasagna, Italian sausage recipe, healthy dinner, gluten-free lasagna, low-carb dinner, easy weeknight meal

Find it online: https://goldensimmer.com/healthy-zucchini-lasagna-with-italian-sausage-easy-low-carb-dinner-recipe/