Zucchini, Spinach, Portabella, and Squash Lasagna with Italian Sausage

This healthy and delicious lasagna uses thinly sliced zucchini and yellow squash en lieu of pasta, and cottage cheese en lieu of ricotta cheese.

Zucchini Lasagna, image (c) SavoringToday


  • Zucchini
  • Yellow Squash
  • Fresh Spinach
  • Sweet and Hot Italian Sausage (c. ½ lb ea.)
  • Crushed tomatoes (15oz can)
  • Tomato Paste (2 small cans)
  • Sliced Pepperoni
  • Grated Mozzarella Cheese (2 - 4 cups)
  • Cottage Cheese (15 oz)
  • Parmesan/Romano Cheese topping
  • portabella mushrooms (1 -2 cups sliced)
  • oregano
  • garlic
  • salt

Measurements are all entirely subject to preference, of course.


  1. brown sausage in large sauce pan
  2. preheat oven to 350°F
  3. when meat is cooked, add 1 x 15 oz can of crushed tomatoes and two cans of tomato paste, a tablespoon of minced garlic, a pinch of salt, and a dash or two of oregano, stir, simmer while continuing with the following
  4. slice zucchini and squash thinly; whether you do them in circles or lengthwise is pretty immaterial, imho, but circles are easier, so that's what I do.
  5. start layering, in a 9 x 12 or larger baking pan, the deeper the better (I used a glass/corningware 9 x 13): layers of meat sauce, fresh spinach leaves, sliced zucchini and squash, cottage cheese,
    the order is entirely a matter of your preference, as far as I'm concerned, then, cover with mozzarella, top with pepperoni, add sliced portabellas, sprinkle on another light layer of mozzarella, a bit of oregano, maybe some crushed red pepper, if you like, then sprinkle on romano/parmesan cheese
  6. bake at 350°F for 45 minutes to 1 hour.

Recipes Index