Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins

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lasagnetti pasta

I always gravitate towards the unique non traditional pasta shapes, when I see a shelf full of them I always have to grab a bag or two. My pantry is stocked with different shapes just waiting to be cooked up, so every now and then I will showcase one here on my blog.

Like these cute little lasagnetti which I recently found, they look like mini one inch square lasagne sheets. As far as what kind of sauce to serve with it, my first idea was to toss them into marinara and then dot the whole thing with fresh ricotta and a little romano, but I wanted something different this time and since fresh asparagus has been popping up all over in my area I used that as my inspiration to make this dish.

The combination of roasted zucchini coins, asparagus, medium spicy Italian sausage and sauteed grape tomatoes turned out to be the perfect flavor combination to grace my lasagnetti. Of course, any sturdy pasta shape would do, but if you’re interested my fellow Chicagoans, I got this pasta at Caputo’s.

If you’re looking for something a little different for your next dinner party I would suggest this dish, not only does it taste great it looks really nice spread out on a platter!

It’s fun to get out of your comfort zone every now and then!

Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins
  • 3 small yellow squash cut in ¼ inch slice
  • 3 small zucchini cut in ¼ inch slice
  • 1 lb. fresh asparagus cut diagonally
  • 12 or more grape tomatoes cut in half
  • 1 large shallot finely chopped
  • 1 lb. Italian sausage, casings removed
  • ½ cup each of white wine, chicken broth and pasta water
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 lb. of cooked lasagnetti or any sturdy pasta, reserve ½ cup pasta water
  • 1 cup of ricotta
  • fresh basil and grated romano for garnish
  1. Roast zucchini coins and asparagus on a baking sheet drizzled in olive oil at 425 until golden brown.
  2. Saute the tomatoes in olive oil in a small skillet.
  3. Brown sausage in a skillet with the chopped shallot and garlic cloves, my sausage is very lean so I add a little olive oil when browning. When sausage is cooked through add in the wine, broth, ¼ cup olive oil and pasta water, this will be the base for your sauce.
  4. Toss everything into a large bowl coating the cooked pasta with the sauce, tossing with grated cheese, fresh snipped basil and salt and pepper to taste.
  5. Place on a platter and dot with fresh ricotta and a drizzle more of olive oil if needed.
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  1. Hi, just found this recipe on Pintrest. I am using the Lasagna sheets, and just broke them into squares, not all perfect , still pasta is tasty!!! Roasting on baking sheet zucchini coins, thin carrot slices, tomato, and 3 garlic cloves. Have chicken sausage with basil and tomatoes. Preparing this now. Plan to use this recipe for St. Joseph’s day, March 19, as well.

  2. Marguerite says

    Hi Marie, I have read and cooked my way through your blog for many years but have never left a comment. Now seeing this latest post with your “recipe box” I knew it was time to say hello! Quick background, I am French but I married into an Italian family 30 years ago! (Wow, saying that out loud is kinda scary!) My mother in law is a fabulous cook and has taught me many wonderful recipes, all of which have no written recipes. You know… the just a pinch of this, dash of that… when she taught me to make bread I had to finally measure her “handful” because her hands are smaller than mine! My mom passed away when I was just nine and we really never have had her favourite recipes written down, but just last year after an aunt passed away the kids found an old binder full of recipes in the attic! Wow, talk about bring back memories… my sisters and I cry everytime we make one of them. Just the smell in the house brings us back to our childhood! Even though the methods have changed drastically over the years (ex : putting a piece of suet on top of a roast) it’s wonderful to have the written word. This warms my heart to hear that you are trying and reviving these recipes. Thank you for such inspiration and mouth watering recipes… ps I’m kind of veggie crazy too, last year with my inlaws garden, a friend and the local market I had my record of 32 zucchinis in the fridge at one time!! Happy cooking and God bless!

    • Oh Marguerite, thank you for leaving comment, it made my day and and it’s so nice to meet another veggie crazed person! I think you have me beat with the 32 zucchinisin your fridge at one time! lol

  3. lol…this is why I don’t post…it’s carrying (not carring).

  4. Hi Marie! I’m not one for public posting, but I had to post this time. You brought tears to my eyes…thanks so much for posting mom’s recipes. If anyone could do mom’s recipe box right…it’s you…the torch carring cook of our family! 🙂

  5. This recipe is perfection! Really really good! Could not find that perfect pasta shape but did use farfalle and a dash of crushed red pepper! Will make this recipe often! Thanks for sharing!!

  6. Oh Marie, I think I just met another pasta-collector/addict! I have never ever seen lasagnetti noodles! They are so darling! And you are so lucky to have Carputo’s. My family shops there and they have such an incredible assortment of Italian imports. But sigh, I can only dream from their emails and web-sites. Love the addition of the asparagus to this recipe! So perfect for Spring and Easter!

  7. I have a cabinet filled with “interesting pasta shapes.” My daughter says it’s a disease – this collection of mine. I love seeing asparagus, tomatoes and zucchini all wrapped up so prettily. We may have a few snowstorms yet – but this dances spring – in all colors and all shapes.

  8. I used to eat all the broken pieces of cooked lasagna sheets from the pot whenever my mom made lasagna. I used to wish I could just eat a whole bowl of plain salted lasagna sheets. These little lasagnetti are just what I need. The veggie and sausage combo looks so good with them too!

  9. This looks delicious, Marie! The colors are so pretty together! I also look for fun and different pasta shapes . I’m going tomorrow to a little Italian market that I love in Columbus. I’ll have to see if I find any of this shape pasta there.

  10. I Marie, thank you for your recipes, u r always a source of inspiration!! I was wondering,: have you tried this site: They deliver worldwide and have very interesting Italian products!

  11. Oh, but I love discovering new pasta shapes! Thanks. I have never seen this one before. And this dish is so tempting, I’m going to have to try it. Your photos are really lovely. Complimenti!

  12. I love fun pasta shapes too – this dish looks delicious. Those zucchini coins are perfect 🙂

  13. This looks amazingly colorful, and healthy. Love the little lasagna “sheets” – to adorable! Thanks for sharing a fun idea – it’s like a deconstructed lasagna. LOL!

  14. This looks like a dynamite combination of flavors, Marie. And I love the little pasta shapes you chose. I could spend a day in Caputo’s just browsing the deli section. This post is making me hungry.

  15. This looks sooo delicious. We don’t have fresh asparagus yet but I still have some in my freezer, so I will be trying this asap!

  16. This looks SO good! I love that it’s packed with veggies. Thanks for the recipe, I’ll be making it very soon for my family.


  17. Isn’t it amazing how a different shape can make pasta taste different? It is all about how they fill the mouth and how much sauce they hold. I bought fresh asparagus today — and will have to try this recipe with another shape pasta. I wish I could find your lasagnetti pasta locally!

  18. Can’t wait to try this! Looks wonderful!

  19. These unusual shapes always draw me in too, Marie and with your accompanying treatment, it’s a star. You capture all the colors so beautifully in your photos.

  20. What a charming pasta shape! Leave it to you to elevate it to another level.

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