With layers and layers of flavor, this Roasted Garlic White Lasagna with Zucchini and Italian Sausage will have everyone asking for seconds.
“This is the BEST lasagna you ever made!” proclaimed Warren from the kitchen after his first bite. Feel free to just scroll down to the recipe and get started on this Roasted Garlic White Lasagna with Zucchini and Italian Sausage right away. Or, if you prefer to know a little bit more about my history with lasagna, read on :D
I first learned to make lasagna while in Girl Scouts at about 11 years old. The process was simplified by using jarred sauce, no-bake noodles and the leaders had pre-cooked the ground meat for us, but it got the point across.
I like to think that that lasagna dish was one of the many life skills I learned while in Girl Scouts. Since then, I’ve experimented with many variations, playing around with different sauces, vegetables, cheeses, and meat.
The latest variation is what I’m sharing with you today – Roasted Garlic White Lasagna with Zucchini and Italian Sausage. Let me tell you, it is layers upon layers of delicious flavor and the entire dish, from the roasted garlic and ricotta cheese to the white sauce, is made entirely from scratch!
I used Italian sausage for the meat, but you can omit it to make a vegetarian version. To give the sausage some extra flavor, I cooked it with onions, garlic, and dried oregano. It really makes a difference. Since I needed to cook the Italian sausage anyway, why not add some more flavor?
The white sauce couldn’t be easier. Start by making a roux with butter and flour. Then, stir in milk and bring to a boil. Once it thickens, remove from heat and stir in shredded Parmesan cheese and season to taste with salt and pepper. You just made your own white sauce!
To assemble, spoon a layer of the white sauce into a baking dish. I like to use OXO’s Glass 2 Qt Baking Dish with Lid because it gives me the flexibility to make the lasagna ahead of time. The dish is made from thermal shock resistant borosilicate glass so I’m able to store the assembled lasagna in the freezer or refrigerator and transfer it to the oven in one swoop! If I’m going to a potluck, I can even transport it and cook it at the party so it’s freshly cooked and hot for everyone to enjoy.
On top of the sauce, add a layer of lasagna noodles (either pre-cooked or no-boil). Top with roasted garlic ricotta cheese and Parmesan. This layer is even better if you make your own roasted garlic and ricotta cheese. Add a few slices of zucchini and top with the Italian sausage. Repeat for a second layer.
For extra creaminess and cheesiness, I topped the upper most layer with the white sauce, ricotta, and mozzarella cheese. The mozzarella cheese gives it that golden brown bubbly goodness :)
At this point, you can pop on the lid and store it in the refrigerator until ready to cook, or cook it right away. When ready to serve, I like to use OXO’s Cut & Serve Turner. I can make clean cuts and serve all with one utensil. It’s very handy and the latest addition to my arsenal of OXO gadgets.
This Roasted Garlic White Lasagna with Zucchini and Italian Sausage makes the perfect weeknight meal and IF you have leftovers, simply pop on the slosh-proof lid and store it for lunch the next day. You will be the envy of all your co-workers!
Roasted Garlic White Lasagna with Zucchini and Italian Sausage
Ingredients
White Sauce
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ¾ cup shredded Parmesan cheese
- ⅛ teaspoon ground nutmeg
- Salt and black pepper to taste
Italian Sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 pound Italian sausage
Lasagna
- 18 no boil lasagna noodles or 9 regular lasagna noodles*
- 2 ½ cups roasted garlic ricotta cheese **
- 1 egg
- 1 cup shredded Parmesan cheese
- 2 small zucchinis, thinly sliced
- ½ cup shredded mozzarella
Instructions
White Sauce
- In a medium sauce pan over medium heat, melt the butter. Add the flour and stir together to form a paste.
- Stir in the milk until thickened. Off the heat and add the Parmesan and nutmeg. Stir gently until melted and incorporated. Season with salt and pepper.
Italian Sausage
- In a large skillet over medium heat, heat the oil until shimmery. Add the onion and cook until softened and translucent. Stir in the garlic and oregano and cook until fragrant. Add the sausage and cook thoroughly, breaking up large pieces with a wooden spoon to create crumbles.
Lasagna
- Spread about ¼ cup of white sauce on the bottom of OXO’s Glass 2 Qt. Baking Dish with Lid. Top with 6 no boil noodles or 3 regular noodles.
- In a medium bowl, combine the roasted garlic ricotta cheese** with the egg, and Parmesan cheese. Spread ⅓ of the cheese mixture on top of the noodles.
- Top with ½ of the zucchini slices, followed by ½ of the sausage mixture. Pour on about ½ cup of white sauce. Repeat with a second layer and ending with a layer of noodles.
- Spread on the remaining white sauce, followed by the remaining ⅓ of the ricotta mixture, and sprinkle on the mozzarella. Cover with lid and store in the refrigerator or freezer if not baking right away
- When ready to bake, remove lid and cover with aluminum foil. Bake in oven pre-heated to 350°F for 30 minutes. Remove the foil and heat until the broiler until golden and bubbly (3-5 minutes).
Notes
Disclaimer: OXO provided the equipment used in this post. As always, all opinions are 100% my own and do not necessarily reflect those of the brand. Thank you for supporting my work with the brands I love so I can continue to bring you new recipes!
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Oh wow, this looks beyond amazing! I rarely make lasagna, since it’s not exactly the quickest of dishes, but this looks well worth the time. Your photos are making my stomach growl!
Thank you! Yes, I’d say it is worth the time :D Hope you get a chance to make it :D
How much garlic to ricotta????????
You don’t say how to make the roasted garlic ricotta.
Thank you.
Thank you for pointing out how I can make the recipe clearer. I originally stated how to make the roasted garlic ricotta in the notes section below the recipe. I’ve updated the notes section to include exactly how much garlic to use. Hope you enjoy the recipe!
Thank you Patty for such a quick response….I “created” a version of your lasagna and letting it set up as we speak….I used a combo of a NOLA Roux and corn starch in the white sauce. Originally, I was going with zucchini for my noodles but they were given to me oversized and acted more like gourdes, too tough.
So I layered non boil noodles with ricotta, beef & sweet sausage, spinach, mushrooms and more ricotta….oh my!!!
Topped with shredded mozzarella and Romano.
Plan to bake it tomorrow….how bad could it be????
Thanks for the inspiration!
Javabob from “Bobs Bistro”
My mouth is watering!
I’d like to make for my daughter and bring when we visit! Can I make this and put in freezer?
Yes. Freezing instructions are noted in the recipe directions above (steps 4 and 5 under “Lasagna”).
I made it last night and put it in the fridge. It’s been in for 30 minutes and it’s registering at 78 degrees. How long are you supposed to cook it if it’s been refrigerated? Btw the oven is new and has no temperature issues.
I would check it every 10 minutes after the initial 30 minutes until hot and bubbly.
This tasted great! Super yummy and definitely worth the time it takes to make it. Thank you for the recipe. But FYI for anyone making it. 30 minutes in a 350 degree oven is no where near enough time. I put it in the oven directly after making it but it was probably close to room temp considering how long each thing takes to make. I ended up having to bake it at 375 for an hour and ten minutes.