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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the second lasagna, covered, until bubbling, about 30 minutes.
  6. 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

Nutrition information

  • 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
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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!
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