Sausage And Zucchini Skillet Lasagna Recipes

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ZUCCHINI SAUSAGE LASAGNA



Zucchini Sausage Lasagna image

This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

1 pound bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
1 large egg
15 ounces ricotta cheese
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
6 lasagna noodles, cooked and drained
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside., Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce., Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.

Nutrition Facts : Calories 330 calories, Fat 18g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

FAVORITE SKILLET LASAGNA



Favorite Skillet Lasagna image

Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one's lighter. -Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1/2 pound Italian turkey sausage links, casings removed
1 small onion, chopped
1 jar (14 ounces) spaghetti sauce
2 cups uncooked whole wheat egg noodles
1 cup water
1/2 cup chopped zucchini
1/2 cup fat-free ricotta cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 250 calories, Fat 10g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 783mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE



Zucchini Lasagna With Beef and Sausage image

This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!

Provided by Jeff B.

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 21

½ pound ground beef
½ pound bulk Italian sausage
1 onion, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons brown sugar
1 tablespoon red pepper flakes, or to taste
1 teaspoon salt
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 eggs
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
3 large zucchini, trimmed
2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
  • Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
  • Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g

ITALIAN SAUSAGE LASAGNA SKILLET



Italian Sausage Lasagna Skillet image

Traditional flavors come together quickly in this pasta skillet dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 9

1 lb sweet Italian sausage
1/2 cup chopped onion
1 cup sliced mushrooms
1 large red bell pepper, seeded, cut into 1-inch pieces
1 3/4 cups milk
1 cup hot water
1 box Hamburger Helper™ four cheese lasagna
2 teaspoons balsamic vinegar
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 12-inch nonstick skillet, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until some pink remains. Stir in mushrooms and bell pepper; continue cooking until sausage is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vinegar.
  • Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g

ZUCCHINI SAUSAGE LASAGNA



Zucchini Sausage Lasagna image

Make and share this Zucchini Sausage Lasagna recipe from Food.com.

Provided by Courtly

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1/3 cup fresh parsley, minced
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
1 egg
15 ounces ricotta cheese
3/4 cup parmesan cheese, grated plus
2 tablespoons parmesan cheese, grated
6 lasagna noodles, cooked and drained
3 cups mozzarella cheese, shredded

Steps:

  • In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.
  • Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
  • In another large skillet, cook zucchini in butter until tender.
  • In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
  • Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
  • Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
  • Bake, uncovered, at 350°F for 45-55 minutes or until bubbly.
  • Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
  • Let stand for 15 minutes before cutting.
  • Serve with remaining meat sauce or save for another use.

Nutrition Facts : Calories 429.1, Fat 25.4, SaturatedFat 12.4, Cholesterol 88.9, Sodium 1187.5, Carbohydrate 27.1, Fiber 3.7, Sugar 9.7, Protein 24.8

SAUSAGE-AND- ZUCCHINI SKILLET LASAGNA



Sausage-And- Zucchini Skillet Lasagna image

Make and share this Sausage-And- Zucchini Skillet Lasagna recipe from Food.com.

Provided by SarahBeth

Categories     One Dish Meal

Time 1h2m

Yield 1 lasagna, 4-6 serving(s)

Number Of Ingredients 12

3/4 lb Italian pork sausage, casings removed
2 (8 ounce) zucchini, quartered lengthwise and sliced
1 tablespoon olive oil
1 lb part-skim ricotta cheese
1 large egg white
8 ounces fresh mozzarella cheese, diced
1/2 cup grated parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
3 cups jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup fresh basil leaf, torn

Steps:

  • Heat oven to 400 degrees F.
  • Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
  • Remove skillet from heat; cool slightly.
  • Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
  • Top with 2 noodles, long sides touching.
  • Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
  • Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
  • Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
  • Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

Nutrition Facts : Calories 787.6, Fat 56, SaturatedFat 25.4, Cholesterol 155.7, Sodium 2408, Carbohydrate 25.8, Fiber 4.2, Sugar 10.9, Protein 47.2

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Top Asked Questions

How to cook zucchini sausage?
Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes. Add sausage back to the skillet along with minced garlic.
How do you cook zucchini for lasagna in the oven?
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles.
What can I do with extra zucchini for lasagna?
Ditch the noodles, and use up your extra zucchini in this no-fuss scoop-and-serve skillet lasagna, full of fresh, summery flavors (and, of course, cheese!). In 12-inch nonstick skillet, heat oil over medium-high heat.
How do you cook lasagna with squash marinara sauce?
Lightly coat the skillet with nonstick spray or drizzle with a bit of additional olive oil. Assemble the lasagna in the skillet: Spread 1 cup of the squash-marinara mixture back into the bottom of the skillet (it will be very thick).

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