Print This Beet Greens and Zucchini Lasagna Recipe
Beet Greens and Zucchini Lasagna Recipe
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!" You'll love our Easy Baked Lasagna recipe, using zucchini and minced garlic resulting in a truly uniquely flavored lasagna.
All assembled and ready to bake in 30 minutes.
1 lb. ground sausage
1 cup onion, chopped
4 gloves of minced garlic
15.5 oz can cambells tomato soup, condensed
2 cups chunky salsa
1 medium zucchini, thinly sliced
3/4 teaspoons salt
1/4 teaspoon pepper
1 cup shredded Parmesan Romano cheese,
16 ounces shredded cheddar cheese
Recipe Cooking Time:
Easy Baked Lasagna Pan Type: 9 X 12 baking dish
Beet Greens and Zucchini Lasagna Directions
Thoroughly wash beet greens and remove stems, cutting at the bottom of the leaves.
Brown the sausage with the onion, garlic, salt and pepper. When meat is browned, add in
the condensed tomato soup and salsa.
Reduce heat and simmer for 10 - 15 minutes.
Start layering your lasagna with a thin layer of sauce.
Cover the sauce with a layer of beet greens and a third of the remaining meat sauce.
Top with 1/3 of the sliced zucchini, Parmesan cheese and cheddar cheese. Repeat layers. Ending with a layer of cheddar cheese.
Bake lasagna for the allotted time.
Let baked lasagna set 20 minutes before cutting.
Beet Greens and zucchini lasagna has a smooth even texture and flavor. Serve along with homemade whole wheat bread.
Lasagna Recipe Serves: 12
Nutrition FactsServing Size 475 g
Amount Per Serving
Calories from Fat 237
Total Fat 26.4g 41%
Saturated Fat 13.4g 67%
Trans Fat 0.1g
Cholesterol 77mg 26%
Sodium 1197mg 50%
Potassium 507mg 14%
Total Carbohydrates 9.7g 3%
Dietary Fiber 1.3g 5%
Vitamin A 13% • Vitamin C 11% • Calcium 37% • Iron 7%