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Healthy Zucchini Noodle Lasagna with Italian Sausage

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A low-carb, veggie-packed lasagna featuring zucchini noodles layered with savory Italian sausage, creamy ricotta, and tangy tomato sauce. This recipe offers a healthy twist on classic comfort food that’s quick and easy to prepare.

Ingredients

Scale
  • 4 large zucchini, spiralized or sliced thinly lengthwise
  • 1 pound Italian sausage (sweet or spicy)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1.5 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cups marinara sauce (homemade or store-bought, no added sugar)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • ¼ cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the zucchini noodles using a spiralizer or vegetable peeler. Place noodles in a colander, sprinkle with 1 teaspoon salt, and let sit for 15 minutes. Gently squeeze out excess water with a kitchen towel or paper towels.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Season with black pepper, dried oregano, and red pepper flakes if using. Drain excess fat.
  4. Pour marinara sauce into the sausage mixture. Stir in chopped fresh basil and simmer on low heat for 10 minutes. Adjust seasoning with salt and pepper as needed.
  5. In a mixing bowl, combine ricotta cheese, grated Parmesan, and shredded mozzarella. Add a pinch of salt and pepper and stir until evenly mixed.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  7. Spread a thin layer of sausage marinara sauce on the bottom of the dish. Add a layer of zucchini noodles to cover the sauce. Spoon and spread one-third of the ricotta cheese mixture over the noodles, then sprinkle with some shredded mozzarella.
  8. Repeat layering two more times: sauce, noodles, cheese mixture. Finish with a final layer of sauce topped with remaining mozzarella and Parmesan cheese.
  9. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and slightly browned.
  10. Let the lasagna rest for 10 minutes before slicing to allow it to set.

Notes

Salt and press zucchini noodles to remove excess moisture to prevent watery lasagna. Brown sausage well for deeper flavor. Simmer sauce to meld flavors. Cover with foil while baking to retain moisture, then uncover to brown cheese. Let lasagna rest before slicing for better layer integrity. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

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