We sent our intern, Stacey, home with some of our Sage Sausage and asked her to test a new recipe. She and her kids ventured to their local farmers market to buy fresh ingredients. The kids had fun assembling the lasagna and everyone (kids included) has enjoyed this light, flavorful spin on classic lasagna.

Inspired by Taste of Home Magazine and featuring North Country Charcuterie's Sage Sausage, our new Sage Sausage and Zucchini Lasagna is sure to delight your family. Did we mention this recipe can easily feed up to 12 people?

Substitution Possibilities:
Consider substituting zucchini entirely for lasagna noodles to reduce the carbs in your dish or swap North Country Charcuterie Hot Italian Sausage for Sage Sausage to add some heat to your dish.

Yields12 Servings
 1 lb Sage Sausage from North Country Charcuterie
 1 large onion, chopped
 2 garlic cloves, minced
 2 cans (28 ounces each) crushed tomatoes
 1 can (6 ounces) tomato paste
  cup fresh parsley, minced
 2 tsp sugar
 1 tsp dried basil
 1 tsp dried oregano
 ¼ tsp pepper
 3 medium zucchini, sliced lengthwise
 1 tbsp butter
 1 large egg
 15 oz ricotta cheese
 ¾ cup plus 2 tablespoons grated Parmesan cheese, divided
 6 lasagna noodles, cooked and drained
 8 cups shredded part-skim mozzarella cheese, divided
1

In a large skillet, cook sage sausage, onion, and garlic over medium heat until meat is no longer pink; drain.

2

Add the tomatoes, tomato paste, parsley, sugar, basil, oregano, and pepper. Cover and simmer for 30 minutes, stirring occasionally.

3

In another large skillet, cook the zucchini in butter until tender.

4

In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.

5

Spread 1-1/2 cups meat sauce in an ungreased 13x9-inch baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 3 cups of mozzarella cheese, and 2 cups of meat sauce. Repeat. Top with remaining meat sauce.

6

Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Enjoy!

Ingredients

 1 lb Sage Sausage from North Country Charcuterie
 1 large onion, chopped
 2 garlic cloves, minced
 2 cans (28 ounces each) crushed tomatoes
 1 can (6 ounces) tomato paste
  cup fresh parsley, minced
 2 tsp sugar
 1 tsp dried basil
 1 tsp dried oregano
 ¼ tsp pepper
 3 medium zucchini, sliced lengthwise
 1 tbsp butter
 1 large egg
 15 oz ricotta cheese
 ¾ cup plus 2 tablespoons grated Parmesan cheese, divided
 6 lasagna noodles, cooked and drained
 8 cups shredded part-skim mozzarella cheese, divided

Directions

1

In a large skillet, cook sage sausage, onion, and garlic over medium heat until meat is no longer pink; drain.

2

Add the tomatoes, tomato paste, parsley, sugar, basil, oregano, and pepper. Cover and simmer for 30 minutes, stirring occasionally.

3

In another large skillet, cook the zucchini in butter until tender.

4

In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.

5

Spread 1-1/2 cups meat sauce in an ungreased 13x9-inch baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 3 cups of mozzarella cheese, and 2 cups of meat sauce. Repeat. Top with remaining meat sauce.

6

Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Enjoy!

Sage Sausage and Zucchini Lasagna