In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor. Source: Diabetic Living Magazine, Spring 2019

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 1/3 cup tomato sauce over the bottom of each baking dish. Top each with a layer of 2 lasagna sheets and spread with another 1/3 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 1/3 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 1/4 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

Nutrition Facts

262 calories; 9.6 g total fat; 4.6 g saturated fat; 47 mg cholesterol; 442 mg sodium. 494 mg potassium; 27.3 g carbohydrates; 3.8 g fiber; 8 g sugar; 19 g protein; 4258 IU vitamin a iu; 29 mg vitamin c; 97 mcg folate; 274 mg calcium; 4 mg iron; 53 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is amazing! I made enough for two meals and stored half in the freezer. A half serving was sufficient to feed 4 hungry adults as we had unexpected guest. Everyone was satisfied!! I was nervous since I didn't save the recipe as a favorite and had difficulty locating it. Thank goodness I found it! Read More
Rating: 5 stars
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! Read More