Zucchini Chorizo Sausage Lasagna (no pasta was harmed in this recipe)

With the vegetable bounty we are currently experiencing, I think it’s timely to start posting recipes that can use up a bunch of veggies. Now I know that zucchini is coming full force and most of us are scrambling to figure out how to use it up. I could have done a chocolate zucchini cake, zucchini boats or a number of other tasty dishes, but a recent visit from a friend who is doing a reduced carbohydrate and gluten free diet, helped make this recipe come to life. The chorizo sausage is, of course, optional for those vegetarians out there.

The truth is that this lasagna is so tasty that no one at our dinner table even missed the pasta. Actually, the lasagna was very filling, which was quite surprising. I loved the idea of pasta-less pasta dishes that I even carried it forward to our next post which will be on parppadelle.

Like most lasagna dishes, they take TIME. This is really not that different. Lasagnas just take time, so this is something you may want to throw together over the weekend or when you have time on a week day. Now, those that have been following this blog for awhile now, you know I’m a HUGE fan of prepping ingredients ahead of time. In this case, making large batches of tomato sauce and freezing them really helps not only with the preparation time of this meal but if the recipe were to be doubled if would be a great back up for future meals on the fly.

No Pasta Zucchini Chorizo Sausage Lasagna


Tomato Sauce with Chorizo Sauce

  • 3 chorizo sausages
  • 1 large onion
  • 4 garlic cloves
  • 7 med sized tomatoes or equivalent, diced
  • 1 cup chopped basil
  • 1 tsp honey
  • 1 tsp balsamic
  • 1/2 tsp salt
  • salt and pepper to taste

Remove the casing from the Chorizo. In a large skillet, cook sausage until almost no pink remains. If there is a lot of fat rendered, you may choose to drain some of it off, reserving a couple of Tbsp in the pan. roughly dice the onion and mince the garlic. Add the onion to the pan and cook for 5 minutes. Add the garlic and tomatoes to the pan and cook for 30 minutes. Add the remaining ingredients and season with salt and pepper. Cook for another 30 minutes or until it is no longer watery and the tomatoes have turned a deep rich color.


  • 1 Portobello mushroom
  • 3 – 10 inch zucchinis (depending on size)
  • 2 cups dry cottage cheese or ricotta
  • 2 cups arugula
  • 100 grams grated mozzarella
  • 100 grams of grated Parmigiano

Preheat the oven to 375 F. Thinly slice the zucchini lengthwise. Slice enough strips to cover the bottom of the pan and make a second layer. Slice the mushroom into appx 12 slices. You may choose to broil the zucchini and mushroom slices for 10 minutes to help reduce the wateriness in the pan and reduce cooking time. I did not. After baking for 45 minutes, I simply drained off any excess water released by the vegetables and returned the lasagna to bake for the last 15 minutes. Line the bottom of a 9 x 13 with enough zucchini to completely cover the bottom of the pan. Cover this first layer with 1 cup of sauce. Make another layer using the mushrooms. Layer the cottage cheese or ricotta on top of the mushrooms, followed by another layer of zucchini. Make a layer of arugula on top of the zucchini and top with the remaining sauce. Cover the top of the lasagna with the grated cheese. Bake uncovered for 45 minutes if you pre-broiled the veggies or 1 hour if they went in raw. If the top begins to brown too much, loosely cover with foil for the remaining 15 minutes.

Base Layer

I’m sharing this with Gluten Free Wednesdays, Real Food Wednesdays, What’s Cooking Wednesday, Fat Camp Friday’sFoodie Friday and Food Friday,

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16 Responses to Zucchini Chorizo Sausage Lasagna (no pasta was harmed in this recipe)

  1. Nicole August 17, 2011 at 10:51 pm #

    I am so excited about this recipe, I plan to make it tommorow night!
    Everyone should give this a try it’s delicious

    • France Morissette August 19, 2011 at 4:45 pm #

      Our guest we had for dinner! I’m so glad you enjoyed it. I hear your husband liked it too. That makes it a winner!

  2. Jaime August 17, 2011 at 10:59 pm #

    Sounds great! And a great option for those celiacs out there or those with sensitivities. Just make sure the sausages are gluten free? Most use gluten as a binding agent for those people who don’t know…

    • France Morissette August 19, 2011 at 4:42 pm #

      We’re pretty lucky in our little community. It is super easy to find gluten free sausages. Most of the local farmers offer it as an option. Just goes to show what a gluten sensitivity epidemic we’re experiencing.

  3. Koko August 17, 2011 at 11:23 pm #

    Wow- what a makeover!! Love the new site (and the pastaless recipe!)

    • France Morissette August 19, 2011 at 4:44 pm #

      Hi Koko. Thanks. Lot’s of work went into it! I’ll be posting another pasta less pasta in the next day or two. Maybe even today. We’re having fun with it in our house.

  4. Kelly August 17, 2011 at 11:56 pm #

    France, Congratulations, what a gorgeous new site!! I can’t wait to do the full tour – love the layout, colours, Beyond the Peel logo, etc… so many great revisions and additions. Your no pasta lasagna looks amazing and I love all the delicious inclusions in your tomato sauce – balsamic (great idea), honey not to mention the chorizo. Your photos are wonderful too – beautiful.

    • France Morissette August 18, 2011 at 3:14 am #

      Kelly, thank you so much for your kind words. I’m glad that you like it! As you know, websites take a lot of energy and feedback is always a good thing, so thank you!

  5. Joanne August 19, 2011 at 12:35 pm #

    Lasagna, especially noodle-free lasagna, is definitely a great way to layer on the veggies! This looks great!

  6. maiylah August 19, 2011 at 8:16 pm #

    wow, with ingredients like that i wouldn’t miss the lasagna at all, too!
    loving the new look! :)

    thanks so much for linking and sharing with Food Friday, France
    much appreciated

  7. John Machine August 23, 2011 at 10:38 am #

    I learned a lot from this post, much appreciated! :)

  8. Nicole December 11, 2011 at 3:04 pm #

    I made this for my friends, they loved it! Keep making wonderful food, I love your recipes!

    • France Morissette December 12, 2011 at 1:03 am #

      Thanks Nicole. It’s always inspiring to know that the food we love so much is being shared with friends.

  9. Kimberly July 20, 2015 at 12:06 pm #

    Hi France,
    I just had an amazing co-worker make your recipe on the weekend and she graciously share a generous square with me today for lunch. Oh my word…I love pasta and I felt like I was cheating. It was AMAZING and flavorful and the texture was spot on. Nicole was kind enough to share your site with me and I am so excited to peek around for more of your recipes like this one!

    • France Morissette July 26, 2015 at 6:05 pm #

      I’m so glad you enjoyed it. It truly is like eating pasta without the guilt.


  1. How to Make Gluten Free Pappardelle Pasta in 10 minutes Flat | beyondthepeel.net - August 20, 2011

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