Sausage and Sweet Potato Zucchini Lasagna
Prep
15m
Cook
30m
Total
45m
This hearty Sausage and Sweet Potato Zucchini Lasagna is a flavorful twist on the classic Italian dish. Layers of zucchini, sweet potatoes, and ground pork are married with ancho chili powder and cumin, then baked to perfection with a generous sprinkling of Mozzarella or Provolone cheese.
Ingredients
9 servingsSteps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 457kcal 22%
-
Fat 25g 38%
-
Saturated Fat 10g 50%
-
Carbohydrates 30g 10%
-
Fiber 5g 20%
-
Sugar 15g 30%
-
Protein 25g 50%
-
Cholesterol 80mg 26%
-
Sodium 700mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
To customize this, you can use any kind of ground meat (pork, turkey, beef, etc) and any kind of cheese. I like Mozzarella and Provolone because they melt nicely.
For a more traditional lasagna (and one that holds together a little easier) you can also use cooked whole wheat lasagna noodles in place of or in addition to the zucchini. If you do this, you’ll need to add a little more chicken broth to the sweet potato sauce to help the lasagna stay moist. The noodles soak up excess liquid whereas the zucchini noodles *add* liquid. I’ve made it both ways with delicious results – just a different texture and slice-ability.
For a more traditional lasagna (and one that holds together a little easier) you can also use cooked whole wheat lasagna noodles in place of or in addition to the zucchini. If you do this, you’ll need to add a little more chicken broth to the sweet potato sauce to help the lasagna stay moist. The noodles soak up excess liquid whereas the zucchini noodles *add* liquid. I’ve made it both ways with delicious results – just a different texture and slice-ability.
More Like This
Comments
Sign in to leave a comment.