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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.
Sausage and Sweet Potato Zucchini Lasagna Image
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Ingredients

Servings: 9
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Steps

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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.

Nutrition Facts

  • Calories
    453kcal
    22%
  • Fat
    27g
    1%
  • Saturated Fat
    11g
    0%
  • Carbohydrates
    19g
    0%
  • Fiber
    3g
    0%
  • Sugar
    5g
    0%
  • Protein
    35g
    1%
  • Cholesterol
    92mg
    4%
  • Sodium
    627mg
    31%
Percent Daily Values are based on a 2,000 calorie diet.
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