Southwest Sausage and Veggie Lasagna

Southwest Sausage and Veggie Lasagna

Blogger Brooke McLay from Cheeky Kitchen makes a deliciously simple southwestern-inspired lasagna that’s as flavorful as it is colorful!

Prep Time



Total Time




6 to 8


cups ricotta cheese
cup chopped fresh cilantro
cloves garlic, finely chopped
cans or jars (24 oz each) garlic-and-herb tomato pasta sauce
no-boil lasagna noodles
cups cooked crumbled Italian turkey sausage
can (15 oz) Progresso® black beans, drained, rinsed
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed
zucchini, thinly sliced
Salt and pepper to taste
cups shredded Mexican or Italian cheese blend (8 oz)
Fresh cilantro sprigs, if desired
  1. Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic.
  2. In 9-inch square pan, spread 1/4 cup of the pasta sauce. Top with 3 noodles; spread 1 cup of the ricotta mixture over noodles. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper. Top with 1 cup pasta sauce and 1/2 cup of the shredded cheese. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese.
  3. Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pair the lasagna with a side of cornbread and a salad of iceberg wedges drizzled with chipotle ranch dressing.
To make a vegetarian version, substitute precooked vegan sausage or soy-protein sausage crumbles for the turkey sausage.
When shopping for lasagna noodles for this recipe, look for the flat, homemade-style type. Not having to cook the noodles first is a real time-saver!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 710
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 105mg;
  • Sodium 1690mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 13g,
    • Sugars 21g),
  • Protein 42g;
Percent Daily Value*:
    • 3 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 1 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.