Use up those stray lasagna noodles in this speedy, family-friendly pasta dish.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large saucepan or Dutch oven, cook lasagna noodles according to package directions. Drain and cool slightly; cut noodles in half lengthwise.

  • Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage; cook until sausage is firm, breaking up large pieces. Add crushed tomatoes, tomato sauce, oregano, rosemary and garlic; cover and simmer 5 minutes.

  • Stir in zucchini; cover and simmer 3 minutes more or just until tender. Stir in cooked noodles to coat with sauce; heat through. Add mozzarella chunks without stirring; remove from heat, cover and let stand 1 minute or until mozzarella starts to melt. Serve, passing Parmesan for topping.

*Noodle Substitutions

No lasagna noodles? No worries. Just swap in 7 to 8 ounces of another pasta shape.

Pile on the Veggies

Add any cooked vegetables--broccoli, carrots, peppers, green beans--to the sauce to enhance nutrient value, color and texture, and to make good use of leftovers.

Nutrition Facts

515 calories; 19 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 98 mg cholesterol; 1080 mg sodium. 694 mg potassium; 51 g carbohydrates; 5 g fiber; 9 g sugar; 38 g protein; 0 g trans fatty acid; 762 IU vitamin a; 19 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 146 mcg folate; 0 mcg vitamin b12; 243 mg calcium; 6 mg iron;