No-Noodle Tuscan Lasagna

Ellbee’s Garlic Kitchen Box

All the saucy, cheesy comfort of lasagna—without a single noodle in the way. Thin zucchini ribbons layer with Italian sausage, ricotta and a Tuscan garlic tomato sauce, making this a satisfying, colorful bake that feels indulgent but still fresh enough for a weeknight.

Print Recipe Pin Recipe

Total Time 1 15

Servings: 8 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

2 pounds zucchini, sliced lengthwise into thin ribbons
1 tablespoon Ellbee's Butter Olive Oil
1 pound Italian sausage, casings removed
1 tablespoon Ellbee's Tuscan Gourmet Garlic
3 cups marinara sauce
2 teaspoons Ellbee's Tomato Basil Balsamic Vinegar
15 ounces whole-milk ricotta or small-curd cottage cheese
2 cups shredded mozzarella cheese
0.25 cup finely grated Parmesan cheese
fresh basil, kosher salt and cracked black pepper

Method

Heat oven to 375°F. Salt zucchini ribbons lightly and let stand on a towel for 15 minutes, then pat dry. This keeps the lasagna from getting watery.
Heat Ellbee's Butter Olive Oil in a skillet. Brown sausage, then stir in Ellbee's Tuscan Gourmet Garlic. Add marinara and Ellbee's Tomato Basil Balsamic Vinegar; simmer 5 minutes.
Layer zucchini, sausage sauce, ricotta and mozzarella in a 9-by-13-inch baking dish, repeating until used. Finish with mozzarella and Parmesan.
Bake uncovered until bubbling and golden, 35 to 40 minutes. Rest 15 minutes, then scatter with basil and slice.

Notes

Time: 75 min

Kitchen tip: For clean slices, do not skip the rest time. It lets the zucchini, cheese and sauce settle into actual lasagna layers.

Tried this recipe?

Let us know how it was!