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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


  1. Preheat oven to 350º. Spray a 9” x 12” baking dish with non-stick cooking spray.
  2. Thoroughly wash beet greens and remove stems. I use kitchen shears to snip just at the bottom of the leaves.
  3. Brown 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.
  4. Put 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.
  5. Bake 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

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