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A picture of Sausage and Sweet Potato Zucchini Lasagna

Sausage and Sweet Potato Zucchini Lasagna


This Sausage and Sweet Potato Zucchini Lasagna features ancho chili spiced sausage and a sweet potato sauce that is uniquely sweet and savory.


  • 3 large zucchini
  • 1 lb. ground pork
  • 2 large sweet potatoes (45 cups when cooked and cut)
  • 1 cup milk
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 2 teaspoons ancho chili powder (in the spice aisle)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 2 cups shredded Mozzarella or Provolone cheese


  1. Cut the zucchini into thin strips lengthwise. I did this without any special peeler – just a knife (see picture in post). Lay them on paper towels and sprinkle with salt. Let rest while you prep the other ingredients – the excess moisture will seep out of them and you can press them with paper towels when they’re ready. While the zucchini is resting, in a large skillet, brown the ground pork with 3 cloves minced garlic, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Set aside.
  2. Meanwhile, wash the sweet potatoes, poke with a fork several times, wrap once in a paper towel, and microwave for 5-7 minutes or until soft. You can also bake them in the oven if you prefer. Cut into chunks, transfer to a blender, and puree with the milk, chicken broth, olive oil, 2 garlic cloves, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 teaspoon salt until smooth and creamy.
  3. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Layer the zucchini noodles, sauce, sausage, chopped cilantro and green onions, and cheese; repeat layers three times. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with greased foil so the cheese won’t stick and bake for 30-45 minutes. Remove from the oven and let stand for at least 15-20 minutes. This does not cut into perfectly clean squares, especially if you cut into it before it has time to cool and set a little bit (which I did – SO HUNGRY). For a cleaner cut slice, see notes about using regular lasagna noodles.


To customize this, you can use any kind of ground meat (pork, turkey, beef, etc) and any kind of cheese. I like Mozzarella and Provolone because they melt nicely.

For a more traditional lasagna (and one that holds together a little easier) you can also use cooked whole wheat lasagna noodles in place of or in addition to the zucchini. If you do this, you’ll need to add a little more chicken broth to the sweet potato sauce to help the lasagna stay moist. The noodles soak up excess liquid whereas the zucchini noodles *add* liquid. I’ve made it both ways with delicious results – just a different texture and slice-ability.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: American

Keywords: sweet potato zucchini lasagna, zucchini lasagna, squash lasagna