Ingredients: |
Ingredients: 1 pound bulk italian sausage
1 large onion, chopped
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley or dried
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teasppon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter or margarine
1 egg
15 ounces ricotta cheese
3/4 cup plus 2 tablespoons grated parmesan cheese, divided
6 lasagna noodles, cooked and drained (see note)
3 cups (12 ounces) shredded mozzarella cheese, divided
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Directions: |
Directions:In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside
Spread 1-1/2 cups meat sauce in ungreased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce.
Bake, uncovered, at 350 for 45-55 minutes or until bubble. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.
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