Ingredients: |
Ingredients: 3 medium Zucchini - sliced
1 lb Italian Turkey Sausage
1 lb Ground Beef
Tomato Sauce:
1 Sweet Onion, diced
1 lb sliced Mushrooms
2 tbsp Garlic
2 tbsp Olive Oil
2 cans (14.5oz) Italian Seasoned Crushed Tomatoes (diced would work fine)
1 small can (6oz) Tomato Paste
1 tsp dried Oregano (optional majoram, thyme, rosemary, parsley)
2 tbsp Fresh Basil crushed, (less if using dried basil)
Cheese Mixture:
1 cup cottage cheese (can use ricotta but it costs more)
1 8oz pkg cream cheese
1 cup Italian Cheese Mixture (mozzarella, parmesan, provolone, asiago, romano- whatever you have)
1 cup shredded Parmesan
2 eggs
1 tsp garlic salt
1 tbsp Fresh Basil
Sliced Provolone- save for the top of Lasagna
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Directions: |
Directions:Zucchini:
3 medium Zucchini - sliced in layers, I have a cool cheese slicer that works great. You could also use a potato peeler or just a knife. Slice them thin, like lasagna noodles.
Meat:
Brown Turkey Sausage and Ground Beef, Drain, set aside until ready to mix into the tomato sauce.
Tomato Sauce:
Saute Onion and Mushroom with Garlic and Olive Oil until caramelized. Then add
2 cans Tomatoes, 1 can Tomato Paste, dried Oregano (optional majoram, thyme, rosemary, parsley) Fresh Basil. Simmer on low about an hour to allow the flavors to blend. Puree the Mushrooms, Tomatoes and onions. Add more fresh Basil after simmering if you want a fresh garden flavor. Add in the precooked meat and set to the side until ready to assemble the lasagna. (Taste it and make sure you like the sauce, add salt, pepper, more basil, oregano, garlic until it is awesome) The sauce should be REALLY thick.
Cheese Mixture:
Blend all cheeses, garlic salt, basil and eggs in the food processor, I taste mine even though it has raw eggs to make sure I don't need more garlic salt or basil.
Assemble the Lasagna, Meat Sauce, Zucchini, Cheese Mixture, Zucchini, repeat.
Bake in oven at 350 degrees for 45mins, then add a layer of sliced provolone cheese and bake another 15mins, or add the cheese before and just watch it to prevent burning.
Allow to cool 10-15mins before serving. |
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