Recipes and Cooking Roasted Zucchini Lasagna 4.9 (7) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 27, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Roast Time: 14 mins Bake Time: 55 mins Stand Time: 15 mins Total Time: 2 hrs 14 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ pound zucchini, cut into 1/4-inch-thick slices (4 medium) 2 tablespoon olive oil 3 cloves garlic, minced ¾ teaspoon kosher salt or 1/4 teaspoon salt 2 tablespoon snipped fresh rosemary 1 pound bulk Italian sausage 1 15 ounce jar roasted garlic Alfredo pasta sauce 1 cup milk ¾ cup finely shredded Parmesan cheese (3 ounces) 1 9 ounce package no-boil lasagna noodles 6 roma tomatoes, cut into 1/4-inch-thick slices 8 ounce small fresh mozzarella balls (bocconcini) Nonstick cooking spray Small arugula leaves (optional) Toasted pine nuts (optional) Directions Preheat oven to 425°F. In a very large bowl combine zucchini, oil, garlic, salt, and 1 tablespoon of the rosemary; toss to combine. Spread mixture evenly in a roasting pan. Roast about 14 minutes or just until tender, stirring occasionally; set aside. Reduce oven temperature to 375°F. In a large skillet cook sausage over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a large bowl stir together pasta sauce, milk, 1/2 cup of the Parmesan cheese, and the remaining 1 tablespoon rosemary; set aside. To assemble, spread 1/2 cup of the pasta sauce mixture into the bottom of a 3-quart rectangular baking dish. Arrange four of the noodles on top of the sauce, overlapping as needed. Arrange one-third of the roasted zucchini mixture, one third of the cooked sausage, and one third of the tomato slices on top of noodles in dish. Spoon 1/2 cup of the pasta sauce mixture over the tomatoes; top with one-fourth of the mozzarella cheese. Repeat layers twice. Add remaining lasagna noodles; carefully spoon remaining pasta sauce mixture over noodles, being sure to cover all the noodles. Add remaining mozzarella cheese and remaining 1/4 cup Parmesan cheese. Coat foil with cooking spray; cover baking dish with foil. Bake for 45 minutes. Uncover; bake about 10 more minutes or until top begins to brown. Let stand for 15 minutes before serving. If desired, garnish with arugula and/or pine nuts. Tip: To tote this casserole to a potluck, prepare and bake as directed. Cover tightly with foil. Tote to destination in an insulated casserole carrier with heating packs. Serve within 2 hours. Or tote tightly covered unbaked lasagna in a cooler with cold packs to destination. After arriving, bake and serve as directed. Make-Ahead Directions: Prepare as directed through Step 3, except do not preheat oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed. Rate it Print Nutrition Facts (per serving) 392 Calories 26g Fat 22g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 392 % Daily Value * Total Fat 26g 33% Saturated Fat 11g 55% Cholesterol 95mg 32% Sodium 805mg 35% Total Carbohydrate 22g 8% Total Sugars 4g Protein 17g Vitamin C 15.9mg 80% Calcium 262.5mg 20% Iron 1.6mg 9% Potassium 386mg 8% Folate, total 76.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.