• 1 lb hot or mild Italian sausage
  • 1 red onion
  • 3 cloves garlic
  • 1 can diced tomato
  • 1 can tomato paste
  • dried oregano
  • 1/4 c extra virgin olive oil
  • couples leaves of fresh basil
  • 3 zucchini
  • mozzarella cheese


In a saute pan crumble the sausage and brown it, along with the onions & garlic.

Make the sauce by pureeing the canned diced tomatoes, tomato paste, oregano, olive oil and basil. Add sauce to the meat and mix well.

Thinly slice zucchini into long, wide strips

Preheat oven to 350

Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish.

(This keeps the squash from sticking to the pan.) Next add a layer of thin sliced zucchini, then spoon on the sausage mixture, followed by the sauce.

Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.

Bake for 40 minutes.

You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will firm up.

*you can add mushrooms and/or black olives

You can add some mozzerella cheese, the last 10 min of cook time, if you allow dairy in your diet.