• Prep Time: 30 mins
  • Cooking Time: 1 hour 15 mins
  • Serves: 15

Homestyle Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 1 zucchini, halved and sliced diagonal
  • 2 carrots, peeled and sliced diagonal
  • 1-2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 2-3 cloves garlic, finely chopped
  • 1 pound sweet Italian sausage (or spicy)
  • 2 tablespoons dried basil, divided
  • 1 teaspoon salt (to taste)
  • ½ teaspoon pepper (to taste)
  • 1 pound lasagna noodles
  • 1 carton (15 ounce) ricotta cheese
  • 2 eggs
  • 4 cups shredded mozzarella cheese, divided
  • 1¼ cups shredded parmesan cheese, divided
  • 2 quarts sauce


In a large pan over medium heat, saute zucchini and carrots in olive oil until tender but crisp (about 5 minutes). Remove and set aside.
Add another tablespoon of olive oil to the pan and saute the onion and garlic until onion is translucent. Add meat and season with basil, salt and pepper. Cook until brown.
In a large pot of boiling water, cook lasagna noodles al dente (7-9 minutes). Remove from pot, drain and set aside.
Lightly coat the bottom of a deep 9x13 pan with cooking spray. Spoon some sauce into the bottom of the pan and spread evenly.
Layer 3-4 lasagna noodles on top of the sauce, overlapping the edges.
Spread ⅓ of the ricotta cheese mixture on top of the noodles, Layer ⅓ of the meat mixture, ⅔ cup of mozzarella cheese, ⅓ of the vegetable mixture, ¼ cup of shredded parmesan cheese and top with another layer of lasagna noodles. Spread a small amount of sauce on top of the noodles. Repeat two more times, ending with a layer of noodles.
Pour the remaining sauce on top of the lasagna noodles. Add remaining mozzarella cheese (about 2 cups) and parmesan cheese (about ½ cup).
Place foil on top of pan.
Bake at 350 degrees for 1 hour 15 minutes, or until the lasagna is hot and bubbly. Remove the foil during the last 15 minutes of baking. Let cool 15-20 minutes before serving.

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