chicken sausage summer squash lasagna

Calories: 295 / Protein:25 / Fat: 16 / Sugar: 7 / Sodium:570

1 package cooked chicken sausage
1 tbsp EVOO
2 tbsp fresh chopped garlic
¼ cup chopped yellow onion
½ cup chopped red bell pepper
¼ cup red wine (white works fine too)
1 cup pasta sauce
3 tbsp fresh basil leaves, chopped
2 tbsp chopped fresh oregano (I used dried b/c I didn't have fresh)
2 large zucchini
8oz part-skim ricotta
¼ cup egg substitute
½ tsp black pepper
6oz baby spinach (chopped)
12 oz 2% mozzarella cheese
¼ cup grated Parmesan cheese


Slice chicken sausage on the diagonal and set aside.

Wash zucchini, cut off ends and thinly slice lengthwise. Set aside.

Heat olive oil in medium skillet over medium heat. Saute the garlic, onion, red pepper in olive oil for 2-3 minutes. Add sliced chicken sausage and brown for 3-4 minutes. Add red wine and reduce over high heat, then add tomato sauce, basil & oregano and simmer for 10 minutes.

While simmering, preheat broiler to high. Prepare baking sheet (jelly roll pan works well) with cooking spray. Place zucchini slices on the pan and coat with more cooking spray (I forgot to top them with spray and they were fine). Broil on high for 4-5 minutes until lightly browned. Watch carefully so they don’t burn.

Preheat oven to 350 degrees.

Using small mixing bowl, mix ricotta, egg substitute & black pepper.

Lightly spray a small baking dish (lasagna/brownie pan) with cooking spray.

Layer zucchini slices, ricotta/egg mix, spinach, 1/2 the mozzarella, then all of the sauce/sausage mixture, rest of the zucchini, ricotta/egg, remaining mozzarella, and top with parmesan cheese.

Bake, foil covered for 45 minutes. Remove foil and cook for an additional 15 minutes until lightly browned and bubbly. Serve hot.