Zucchini Lasagne

This girl doesn’t like cooked veggies. Even though I know all the facts about how important it is to get your veggies in, I just don’t like them. That was until a friend of mine convinced me to give this a try. Let me tell you what, I will be the first to the table for this lasagne and don’t judge when I’m getting seconds. This is sure to please the whole family and it only takes a few ingredients.

Some substitutions you can make based on your preferences or desire to make it even a little more healthy than it already is are the following. Love garlic, add as much as you like! I love Italian sausage however a more low-fat option is ground Turkey but if you go that direction, don’t forget the Italian seasoning for more flavor. I also love mushrooms but they aren’t necessary. Omit then if it’s not your cup of tea!

Ok so let’s get this pasta free lasagne going! Yeah, I said pasta free!


  • 1 lb Italian sausage
  • 1 medium zuchinni, sliced thin
  • 1-2 TBS crushed garlic
  • 1 can diced Italian tomatoes
  • 3-4 mushrooms, sliced
  • 2-3 cups mozzarella cheese


  1. Preheat the oven to 350 degrees
  2. Brown sausage and garlic.
  3. Add diced Italian tomatoes and mushrooms to meat and simmer for about 10 minutes.
  4. In medium size baking pan spread 2 TBS of meat and tomato mixture on bottom of pan (prevents zucchini from sticking to pan)
  5. Lay one level sliced zuchinni in pan followed by half meat mixture. Cover meat mixture with half mozzarella cheese.
  6. Repeat these steps one more time.
  7. Pace baking pan in oven for 20 min or until cheese is melted and beginning to brown.
  8. Remove from oven and let stand 5 minites
  9. Serve and enjoy!

2 thoughts on “Zucchini Lasagne

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