March 28th, 2014

Who Needs Traditional Lasagna?


There is a chance that each and every one of us has had some lasagna at some point. While following the traditional recipe can still yield a tasty dish, it is more fun and interesting when you decide to add your own layers of ingredients into the filling of your lasagna dish.

Doing a quick search on Pinterest, I stumbled across a recent recipe post on Ruffles & Truffles which looked delicious. After making a few tweaks to the recipe, I gave it a whirl in the kitchen, and are pretty satisfied with the outcome. Although I do feel I may have overflowed the dish just a bit. The recipe is below, and of course, you are welcome to choose a different flavor of chicken sausage, as well as sub in any healthier choices for the individual ingredients.


Chicken Sausage Lasagna with Zucchini & Spinach (recipe page can be found here)


• 1 package of Thin ‘n Trim Hot Italian Chicken Sausage, sliced into discs
• olive oil
• 4 oz. baby spinach
• 2 medium zucchini, sliced into discs
• 5 garlic cloves, minced
• 1 tsp. salt
• 1 jar of pasta sauce (about 24 oz.)
• 9 sheets of lasagna pasta
• 1 egg, lightly beat
• 15 oz. ricotta cheese
• 10-15 fresh basil leaves
• shredded mozzarella


1. If you are using lasagna pasta sheets that need to be boiled, then follow the package directions as instructed. Depending on the size of the sheets and the baking dish that you are using, you will need enough sheets to make three layers. Drain and set aside.
2. Preheat your oven to 350 degrees F.
3. In a skillet over medium high heat, saute the baby spinach in 2 tsp. olive oil until lightly cooked. Removed from skillet and set aside.

4. In the same skillet, add 1 tbsp. olive oil. When the oil is heated, add the chicken sausage pieces. Cook until browned (about 3-5 minutes), remove from skillet, and set aside.

5. In the same skillet, add 2 tsp. of olive oil. When heated, add the zucchini discs, minced garlic, and the salt. Cook until the zucchini is lightly cooked, about 3-5 minutes. Set aside.

6. Combine the ricotta with the lightly beaten egg.
7. Lightly grease your baking dish. Mine was 9″x9″.
8. Spoon about 1/4 of the pasta sauce into the bottom of the baking dish. Spread evenly.

9. Add one layer of lasagna pasta sheets.

10. Spread about 1/2 of the ricotta and egg mixture across the pasta sheets.

11. Add a layer of 1/2 of each of the toppings: zucchini, chicken sausage, spinach, basil leaves.


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12. Spoon another 1/4 of the pasta sauce evenly across the toppings.
13. Repeat Steps 9-12 for a second layer of everything.
14. Make one last layer of pasta sheets.
15. Top with the remaining amount of pasta sauce.
16. Sprinkle the dish even with shredded mozzarella.

17. Cover with foil and bake at 350 for about 30 minutes. Remove the foil, and bake for another 10-15 minutes.
18. Let it cool for 5-10 minutes before serving.


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