, , ,

I just threw this together using the ingredients I had on hand. I mostly didn’t keep track of how much I used of any ingredient. I gave the leftovers to my daughter and she wanted the recipe, so here it is to the best of my recollection. Thing is, you can’t really go wrong, as long as you have the layers, and tasty ingredients in each. I only used one layer of potatoes at the bottom for a nice solid bottom, but it would be tastier (though more starchy) with several layers of potatoes. I tried to remember what I put into the tomato sauce, but really you’re fine as long as you end up with a thick, tasty, meaty sauce (the “meat” I used is vegan, so I use the term “meaty” to indicate texture, not necessarily flesh — I think this would work fine with crumbled tempeh as well as any ground meat or sausage).

I made my own ricotta, but you can get store-bought. I didn’t make enough, actually, so I only hade very scant layers of the ricotta mixture. I ended up with about 1 cup of ricotta. Two would have been better, so that’s what I’m putting down.

To keep low-sodium, I use cheeses that are generally low in sodium (but check the labels because some brands add more salt than others): swiss, gruyere, or emmentaler, fresh mozzerella, and homemade ricotta. The chorizo I used was 440mg sodium per serving, and 4 servings in the 10 oz package. Since this dish ends up making about 8 servings, that’s about 220mg per serving added by the sausage, which is pretty good as sausages go.

I get many of my ingredients, including the chorizo, from Imperfect Foods. (If you use this link, you get $10 off your first order and I get a $10 credit.) Again, I’m sure any sausage you enjoy will do. This chorizo is spicy enough that I didn’t feel the need to add any hot pepper.

I get most of my spices from Penzey’s. (I get nothing for this link, I’m just a fan). They have a lot of great salt-free seasoning mixes (my favorite is Justice, which would definitely have gone into at least the ricotta mixture and potato layer if I hadn’t run out).


1 large russet potato, peeled and sliced very thinly
6 oz swiss, gruyere, or emmentaler cheese, shredded
1/4 cup shredded parmesan
1/4 cup heavy cream
2 zucchinis, sliced very thinly in length (this is your “lasagna” noodle)
1 large onion, chopped
1 poblano pepper, chopped (or other mild pepper)
olive oil
3 cloves garlic, minced
herbs and spices, to taste (I used fresh sage, fresh thyme, and Penzey’s Frozen Pizza Seasoning)
10 oz No Evil Plant-Based Chorizo – El Zapatista
14 oz canned whole cherry tomatoes or crushed tomatoes
2 cups ricotta cheese
3 eggs
1/4 cup fresh parsley chopped with 1 clove garlic
8 oz fresh mozzerella sliced
Panko bread crumbs
1 tbsp butter


Butter or spray a 9″x13″x2″ glass dish.

Sauté the onion and pepper in olive oil for a few minutes. Add the garlic and stir until fragrant. Add the chorizo and sauté a few minutes. Add the canned tomatoes and herbs and spices. Let simmer, stirring occasionally and crushing the tomatoes, until it makes a thick sauce.

In a bowl, mix the ricotta, eggs, and parsley+garlic.

Bottom layer is a thin layer of au gratin potatoes: spread out the potatoes to cover the bottom of the prepared dish. Sprinkle with your choice of seasoning (I used the pizza seasoning). Sprinkle with 2 ounces of the shredded swiss/gruyere/emmentaler and the parmesan. Drizzle the heavy cream over the top.

Add a layer of one third of the tomato-meat mixture.

Repeat twice:

  • Layer of half the zucchini slices
  • Layer of half the ricotta mixture
  • Layer of half the remaining tomato-meat mixture
  • Layer of half the mozzarella slices

Sprinkle the top with the remaining shredded swiss/gruyere/emmentaler.

In the pan used for the tomato mixture (no need to wash first), melt the butter. Stir the panko crumbs in the melted butter so that they absorb the butter and any tomato sauce left behind in the pan. Sprinkle over the top of the lasagna.

Bake at 375F for 30 minutes.