| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 zucchini, sliced lengthwise into 1/4-inch planks
- 1 large eggplant, sliced lengthwise into 1/4-inch planks
- 2 tablespoons extra-virgin olive oil, plus for drizzling
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 cups ricotta
- 2 tablespoons chopped fresh parsley
- 1 egg
- One 32-ounce jar marinara sauce
- 1 box no-boil lasagna noodles
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
Instructions
- Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
- Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets–they should sizzle. Sprinkle with salt and pepper.
- Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
- Reduce the oven temperature to 350 degrees F.
- While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
- In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
- In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
- Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 554 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 33 g |
| Cholesterol | 86 mg |
| Sodium | 1066 mg |
| Serving Size | 1 of 10 servings |
| Calories | 554 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 33 g |
| Cholesterol | 86 mg |
| Sodium | 1066 mg |
Reviews
If you want to make lasagne with sauce from a jar–and I do–this is the recipe. When you are using sauce from a jar and sausage, using so many veggies helps keep the salt levels in check and I liked it a lot. I found slicing the eggplant into 1/4″ lengthwise into planks to be difficult and my planks were too thick. I’m going to try it one more time this way using a measuring tape and knife to mark it before I start cutting and sharpening my knife first. If it continues difficult I’m going to disks. I only used 1 pound of sausage because that’s what I had. It was plenty. I’m not the fan of Rao’s that everyone else seems to be. I look for any brand that has no sugar, very few ingredients of which one is olive oil, and lower sodium levels. I think I used Muir Glen when I made this.
Loved this recipe. The zucchini and eggplant added a lot . Used good marinara( Raos) 2 jars and Barilla no boil noodles .
Wow! This was great. I used turkey sausage crumbles in the recipe. I also added a bit of Mexican blend cheese to the final layer. The family loved it. I would definitely make it again.
This came out awesome! I’ll definitely make it again.