Looking for a heathy twist on lasagna?! Try these Zucchini Lasagna Boats filled with chicken sausage, ricotta and more...all from Aldi! via @DashOfEvans
Zucchini Lasagna Boats {All Items From Aldi!}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These zucchini boats make the perfect filler for lasagna toppings! You can pick up all items at your local Aldi store.
Servings: 8 -10 Boats
  • 1 package (4 links) Kirkwood Never Any! Tomato Basil Chicken Sausage
  • 1 package Little Salad Bar fresh spinach
  • 5 medium (or 4 large) zucchini
  • 1 (15 oz) container part skim ricotta cheese
  • 2 ounces Fit & Active light cream cheese
  • 1/4 cup Priano Parmesan Cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/4 cup red bell pepper , chopped
  • 1/2 cup Simply Nature marinara sauce
  • 1/2 cup Fit & Active mozzarella cheese (divided)
  1. Preheat oven to 400ยบ.
  2. Heat water to boil in a small saucepan. Add entire bag of spinach into water. Allow to cook for 3 minutes.
  3. Drain and then place in a clean kitchen towel. Squeeze out all water. Allow to cool.
  4. Cut zucchini in half. Using a melon baller, scoop out the seeded area of the vegetable, leaving enough space to fill with ingredients.
  5. In a bowl, mash cream cheese, ricotta, Parmesan and Italian seasoning with a fork, until combined.
  6. Add red peppers, 1/2 cup steamed spinach (chopped) and egg. Mix.
  7. Spray a 9x13 pan with cooking spray. Then sprinkle enough marinara to cover the bottom of the pan.
  8. Add zucchini boats. Season with pepper.
  9. Fill with cooked chicken sausage. The amount varies by the size of the zucchini, but about 2 tablespoons or so. just enough to cover the bottom.
  10. Top with ricotta cheese mixture. Now sprinkle with mozzarella cheese.
  11. Spoon on a drizzle of marinara sauce, then add more mozzarella cheese.
  12. Bake for 20 minutes, until golden brown.