momerr2212

 

SAUSAGE ZUCCHINI LASAGNA

Page history last edited by MONICA 2 yrs ago

SAUSAGE ZUCCHINI LASAGNA

 

A DELICIOUS CHANGE FROM THE REGULAR LASAGNA.  MY FAMILY LOVED IT, EVEN THE PICKY EATERS.  AND IF YOU'RE ASKED TO BRING A DISH SOMEWHERE, IT'S AN EXCELLENT CHOICE. 

 

Ingredients

 

1 lb bulk Italian sausages
1 large onion, chopped
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1/3 cup fresh parsley, minced
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
1 egg
15 ounces ricotta cheese
3/4 cup parmesan cheese, grated plus
2 tablespoons parmesan cheese, grated
6 lasagna noodles, cooked and drained
3 cups mozzarella cheese, shredded

Not the one? See other Zucchini Sausage Lasagna Recipes

  1. In large skillet, cook sausage, onion and galic over medium heat until meat is no longer pink; drain.
  2. Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
  3. In another large skillet, cook zucchini in butter until tender.
  4. In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
  5. Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
  6. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
  7. Bake, uncovered, at 350 for 45-55 minutes or until bubbly.
  8. Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
  9. Let stand for 15 minutes before cutting.
  10. Serve with remaining meat sauce or save for another use.

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