Sausage and Vegetable “Lasagna” Casserole


Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This dish for me packed in all of the flavors of a traditional lasagna or veggie lasagna.  I did not miss the cheese or noodles at all.  The different layers and textures make this a dish that I continue to go back to over and over.  I enjoy it for breakfast as well with a fried egg on top.  A great way to take advantage of produce in season and to get a healthy dose of vegetables.


  • 1 lb of compliant (if doing Whole30)  bulk sausage (you can take sausage out of the casing if you cannot find it in bulk form)
  • 1 T extra virgin olive oil
  • 1 jar (approximately 15 oz of your favorite tomato sauce)
  • 2 T of Italian Seasoning (separated into half)
  • salt and pepper to taste
  • 1 garlic clove
  • 1/2 tsp of red pepper flakes
  • 1 cup of sweet potato (approximately 1 medium)
  • 1 cup of red onion (approximately 1 medium)
  • 1 cup of carrots (I use the crinkle carrot chips that you can find at most grocery stores)
  • 1 cup of yellow zucchini (approximately 1 large)


  1. Preheat the oven to 350  degrees
  2. Slice the yellow squash into slices and put on sheet tray lined with parchment paper.  Put in the oven for 15 minutes to draw out some of the moisture.
  3. Heat up olive oil on the stove in a skillet or dutch oven.
  4. Mince and sauté the garlic in the oil for 1 minute, and add the red pepper flakes.
  5. Turn the heat down to medium. Add the Italian Sausage to the garlic and oil and brown until cooked through.
  6. Slice the sweet potato into thin wedges.
  7. Slice the onion into half moon wedges
  8. Ladle sauce in the bottom of whatever oven safe dish you wish to use.  I used a 3.5 quart pan.  Ladle just enough to cover the bottom.
  9. Add 1 T of Italian Seasoning
  10. Add in slices of sweet potato in one even layer.
  11. Add carrot slices.
  12. Add onions.
  13. Add sausage.
  14. Add yellow squash.
  15. Pour the rest of the sauce over the top to cover.  Spread out with spatula.
  16. Add the other 1 T of Italian Seasoning.
  17. Bake at 350 degrees for approximately 40 minutes.

Note:You may need to test this for doneness at around 35 minutes; depending on your pan, your oven, and the thickness of vegetables.  This will be a bit “soupy” when it comes out.  I enjoyed it like this on its own.  It can be served with bread, pasta, rice, noodles, cauliflower rice etc (depending on your dietary needs)

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