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"The belly rules the mind."--Spanish Proverb

Sausage and Zucchini Lasagna-Recipe/Day #325 Recipe

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This recipe for Sausage and Zucchini Lasagna-Recipe/Day #325 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Italian pork sausage, casings removed
2-8 oz zucchini, quartered lengthwise and sliced
1 Tbsp olive oil
1 lb part-skim ricotta cheese
1 large egg, white only
8 oz fresh mozzarella cheese, diced
1/2 cup grated Parmesan cheese
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
3 cups jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup fresh basil leaves, torn
Directions:
Directions:
Heat oven to 400°. Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly. Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick. Top with 2 noodles, long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles. Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles. Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

 

 

 

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