Sausage Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 413.3
  • Total Fat: 22.1 g
  • Cholesterol: 71.4 mg
  • Sodium: 1,650.0 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 21.3 g

View full nutritional breakdown of Sausage Zucchini Lasagna calories by ingredient
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Number of Servings: 12


    1 box Barilla no-boil Lasagna
    1 lb bulk Italian Sausage
    3 cups slice zucchini
    4 T olive oil
    2 1/2 jars Bertolli pasta sauce
    16 oz Mozzarella Cheese
    3 t. fennel seed, ground
    2 t. italian seasoning, ground
    2 t. oregano, ground
    1 T salt or garlic salt, to taste
    cooking spray


Preheat oven to 375.

Cook and crumble Italian Sausage.

In same skillet, add 2 T olive oil and half the zucchini slices in a single layer. Sprinkle with seasonings and cook until tender. Repeat with the second half.

Spray 9 x 13 casserole dish with cooking spray. Spread 1 cup pasta sauce in the bottom.

Layer 4 uncooked sheets, 1/2 of the zucchini, 1/2 the sausage, and 1-2 cups of sauce.

Layer 4 uncooked sheets, 1/2 the zucchini, 1 cup cheese, and 1-2 cups of sauce.

Layer 4 uncooked sheets, the remaining sausage, 1 cup cheese, and 1-2 cups of sauce.

Layer 4 uncooked sheets, 1 cup cheese, and the remaining sauce.

Cover with foil and bake 50-60 minutes until bubbly. Remove foil and sprinkle with remaining cheese. Cook uncovered until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENNBECK831.

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