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Sausage and Sweet Potato Zucchini Lasagna
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Prep Time
15m
Cook Time
30m
Total Time
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
Steps
Nutrition Facts
Ingredients
Servings:
9
Scale:
Scale
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories453kcal22%
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Fat27g1%
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Saturated Fat11g0%
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Carbohydrates19g0%
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Fiber3g0%
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Sugar5g0%
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Protein35g1%
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Cholesterol92mg4%
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Sodium627mg31%
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.