Grilled Zucchini Low-Carb Lasagna with Italian Sausage, Tomato, and Basil Sauce (Gluten-Free)

Kalyn's Kitchen


  • 4 zucchini (large, cut into lengthwise or round slices about 5/8 inch thick, enough zucchini slices to make two layers, be careful not to cut too thin)
  • olive oil (for brushing lasagna slices)
  • herb (Italian, Blend, for sprinkling zucchini before grilling, optional)
  • 4 cups sausage (and Basil Marinara Sauce, reduced to make 3 cups., See below for an option if you don't have homemade sauce.)
  • 2 cups low-fat cottage cheese (or use 1 1/2 cups for smaller dish size)
  • 4 eggs (or use 3 eggs for smaller dish size)
  • 2 cups low-fat mozzarella cheese (grated)
  • 1 cup grated romano cheese (coarsely)
  • 3 cups white cheese (any type of, that melts well)
  • 1 tablespoon olive oil
  • 19 1/2 ounces sausage links (hot or mild turkey Italian)
  • 24 ounces tomato basil sauce (choose the lowest sugar sauce you can find)
  • 1/2 cup fresh basil (chopped, optional, but use if available)
Read Directions


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