Zucchini Lasagna

In our home, we are always looking for a healthy alternative to grain based pasta in our recipes.  Fresh, local, in season zucchini is just the thing to make a tasty lasagna without pasta.  Our forest raised pork sausage seasoned with just the right sweet Italian spices (msg and sugar free) is the perfect accompaniment to this family favorite.


  • 1lb sweet Italian sausage
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • salt and pepper to taste
  • 2 medium zucchini squash, sliced lengthwise into 1/4 thick strips
  • 1 container ricotta cheese (Organic Valley is our preference)
  • 1 cup cheese (cheddar or mozzarella – again we like Organic Valley)
  • 1/2 cup chopped shiitake mushrooms (optional)


  1. Preheat oven to 350 degrees.  Lightly grease a medium baking dish (we prefer organic coconut oil).
  2. In a skillet over medium heat, cook the sausage until evenly brown and drain juices.  Mix the onion, garlic and tomato sauce into the skillet and season with salt and pepper.  Bring the mixture to a boil, reduce heat to low and simmer 10 minutes.
  3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips.  In a bowl, beat together the ricotta cheese and egg, and spread over the zucchini.  Scoop about 1/2 of the sausage mixture over the ricotta and egg mix, then sprinkle with 1/2 the shredded cheese.  Layer the remaining zucchini, sausage and shredded cheese.
  4. Bake 45 minutes in a preheated oven.
  5. Allow to sit 10 minutes before slicing to serve.
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