Sausage and courgette lasagne

    Sausage and courgette lasagne

    (59)
    5saves
    1hr10min


    53 people made this

    About this recipe: Great flavours and a nice chunky texture in this lasagne made with sausage, courgettes and ricotta cheese. Sometimes I make it with aubergines.

    Ingredients
    Serves: 6 

    • 4 tablespoons tomato pasta sauce
    • 1 tablespoon vegetable oil
    • 450g pork sausage
    • 2 courgettes, quartered and sliced
    • 450g ricotta cheese
    • 1 egg white
    • 225g grated mozzarella cheese
    • 60g grated Parmesan cheese, divided
    • 6 lasagne sheets, or more if needed
    • 475ml tomato pasta sauce, divided

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Pour 4 tablespoons of pasta sauce onto the bottom of a large oven-proof baking dish.
    2. Heat vegetable oil in a large frying pan over medium heat; cook and stir the sausage and courgette until cooked, 10 to 12 minutes. While the sausage and courgettes are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 4 tablespoons of the Parmesan cheese in a bowl until well combined.
    3. Place 3 lasagne sheets on top of the pasta sauce in the baking dish, overlapping if necessary. Spread half the sausage-courgette mixture on top. Spread half the cheese mixture over the sausage-courgette mixture, and pour 1 tomato pasta sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, then sprinkle the top with remaining Parmesan cheese.
    4. Bake in the oven until the lasagne is bubbling and the cheese has browned, about 45 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (59)

    by
    38

    FREAKING YUM, Jen. I used ground turkey that I spiced like pork sausage would be spiced, homemade marinara sauce (The Best Marinara Sauce Yet, which is also from this site), whole wheat lasagna noodles and I used "trim" cottage cheese instead of ricotta only because a)we don't care for ricotta and b)I'm quite cheap. My egg white was from an organic egg. I had a few bites but my family inhaled the rest....even my littlest who LOVES lasagna. He couldn't tell there was zucchini in it!!! No leftovers. None. I'm low on money so I served this with homemade cornbread but next time, I'll be sure to serve this with garlic bread to sop up some of the sauce from the plate. I'll for sure make this again. I'm impressed.  -  22 Oct 2010  (Review from Allrecipes US | Canada)

    by
    35

    This was excellent! Will definitely make this again! I added onion and garlic (because I nearly always do) and I had a bunch of cherry tomatoes that really needed to be used up so I added them quartered, but they didn't alter the taste much. I used sweet italian sausage, removed the casings. It really tasted great, we all loved it. Thanks jennkl!  -  26 Aug 2010  (Review from Allrecipes US | Canada)

    by
    22

    Delicious! I made a couple substitutions based on what I had on hand- no ricotta so used cream cheese(not a perfect substitute but it's still tasty- cottage cheese would be a better sub), lower fat mozzarella and sausage, organic pasta sauce (lower sodium) and whole wheat noodles. I also added garlic to the sausage/zucchini. If it was this good with the healthier substitutions I bet the original recipe is to die for!  -  19 Jan 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate