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Turkey Sausage & Zucchini Lasagna
Turkey Sausage & Zucchini Lasagna
1 Review
From: Diabetic Living Magazine, Spring 2019
In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor.
- By: Joyce Hendley EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces sweet Italian turkey sausage links, such as Jennie-O (2-3 links)
- 1 (10 ounce) bag prewashed spinach
- 1 (28 ounce) can no-salt-added tomato sauce
- 8 sheets no-boil lasagna noodles
- 1 cup part-skim ricotta cheese, divided
- 1 cup shredded part-skim mozzarella cheese, divided
- 3 small or 2 medium zucchini (24 oz. total), trimmed and thinly sliced lengthwise into long strips
- ½ cup freshly grated Parmesan cheese, divided ( ½ oz.)
Preparation
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Prep
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Ready In
- Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
- Remove and discard sausage casings; crumble the sausage into a medium nonstick skillet. Cook over medium heat, stirring to break up the meat, until cooked through, about 3 minutes. Transfer the sausage to a plate and set aside.
- Add spinach to the pan and cook over medium-high heat, stirring, until just wilted, about 3 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water and coarsely chop; set aside.
- To assemble the lasagnas: Spread ⅓ cup tomato sauce over the bottom of each baking dish. Top each with a layer of 2 lasagna sheets and spread with another ⅓ cup of the sauce. Top each evenly with 2 Tbsp. each ricotta and mozzarella, then scatter over 2 Tbsp. of the spinach and 2 Tbsp. of the sausage. Top each with a layer of zucchini slices, then with ⅓ cup of the sauce and 2 Tbsp. each of the ricotta, mozzarella, spinach, and sausage. Repeat these layers 2 more times (first with the pasta, then with the zucchini). Top each lasagna with ¼ cup Parmesan. Coat 2 pieces of foil with cooking spray and cover both pans with foil. Label and freeze one lasagna for up to 1 month.
- Bake the second lasagna, covered, until bubbling, about 30 minutes.
- Uncover and continue baking until the cheeses are beginning to turn golden, 10 to 15 minutes more. Let stand for 5 minutes before cutting. Cut into four 4-inch squares.
- To make ahead: This double-batch recipe makes one lasagna for tonight and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.
- Equipment: Two 8-inch-square baking dishes or foil pans
- Serving size: 1 4-inch square
- Per serving: 262 calories; 10 g fat(5 g sat); 4 g fiber; 27 g carbohydrates; 19 g protein; 97 mcg folate; 47 mg cholesterol; 8 g sugars; 0 g added sugars; 4,258 IU vitamin A; 29 mg vitamin C; 274 mg calcium; 4 mg iron; 442 mg sodium; 494 mg potassium
- Nutrition Bonus: Vitamin A (85% daily value), Vitamin C (48% dv), Calcium (27% dv), Folate (24% dv), Iron (22% dv)
- Carbohydrate Servings: 2
Reviews 1
February 19, 2019
By: Bethany Peterson
The whole family loved it! I love that you make two pans at once so you can freeze one. I would probably use more meat next time. Excellent recipe, we’ll make this again for sure!
