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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor.

Joyce Hendley
Source: Diabetic Living Magazine, Spring 2019

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Read the full recipe after the video.

Recipe Summary

active:
45 mins
total:
1 hr 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes with cooking spray.

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  • 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.

Tips

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; protein 19g; carbohydrates 27.3g; dietary fiber 3.8g; sugars 7.5g; fat 9.6g; saturated fat 4.6g; cholesterol 47.5mg; vitamin a iu 4258IU; vitamin c 29.5mg; folate 97.3mcg; calcium 274.1mg; iron 3.5mg; magnesium 53.5mg; potassium 494mg; sodium 441.8mg.
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Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2019
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
02/19/2019
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
Rating: 5 stars
10/28/2020
WOW really good. Recipe was easy to follow and tatsed magnificent. I used half turkey and half hot italian sausage for a little kick and my lord this is delicious. My only gripe would be I did not realize the recipe was for making 2 pans so i had alot of leftovers. My own fault for not reading it in it's eniretly before starting but would be nice to know that at the beginning of the recipe Read More
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