Beet Green & Zucchini Lasagna

Renée G.


Picked up some beautiful beets from the Farmer's Market and wanted to make something using those gorgeous leaves. This makes a unique and simple main dish with a smooth even texture and flavor, using zucchini instead of lasagna noodles.

★★★★★ 1 vote
8 - 10
25 Min
45 Min


about 30 whole beet leaves, washed and trimmed
1 lb. ground italian sausage
1 cup onion, chopped
4 cloves garlic, minced
1 (15.5 oz.) can condensed tomato soup
2 cups chunky salsa
4 - 6 medium zucchini, thinly sliced, lengthwise
¾ teaspoons salt
¼ teaspoon pepper
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
non-stick cooking spray

How to Make Beet Green & Zucchini Lasagna


  • 1Preheat oven to 350º. Spray a 9” x 12” baking dish with non-stick cooking spray.
  • 2Thoroughly wash beet greens and remove stems. I use kitchen shears to snip just at the bottom of the leaves.
  • 3Brown the sausage with the onion, garlic, salt and pepper. When meat is browned, add in the condensed tomato soup and salsa. Reduce heat and simmer for 10 - 15 minutes.
  • 4Put a thin layer of sauce in the bottom of the baking dish. Top with 1/3 of the sliced zucchini, 1/3 of the Parmesan cheese and 1/3 cheddar cheese. Repeat layers. Ending with a layer of cheddar cheese.
  • 5Bake for 45 minutes. Remove from oven and allow to sit for 15 – 20 minutes before cutting.

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About Beet Green & Zucchini Lasagna

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #casseroles