Friday, January 8, 2010

Recipe Friday: Sausage & Zucchini Lasagna

This recipe comes from it's sooooo good and easy to make. I really liked it because the layers came out neat and tidy and not all sloppy like my lasagna usually does. I never know what to do with italian sausage, my hubby loves it but I'm not a fan. This recipe was perfect for both of us.

Yields: 6 servings


  • 3/4 pound(s) Italian pork sausage, casings removed
  • 3 pound(s) zucchini, sliced lengthwise (I only used 2 zucchinis and it was fine)
  • 1 tablespoon(s) olive oil
  • 1 pound(s) part-skim ricotta cheese
  • White from 1 large egg (I used the whole egg and it was fine)
  • 8 ounce(s) fresh mozzarella cheese, diced
  • 1/2 cup(s) grated Parmesan cheese
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 3 cup(s) jarred tomato sauce
  • 8 no-boil lasagna noodles
  • 1/3 cup(s) fresh basil leaves, torn (I left this out and didn't miss it)
  1. Heat oven to 400 degrees F.
  2. Saute zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes until zucchini tender. Remove skillet from heat; cool slightly.
  3. 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.
  4. Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
  5. Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake at 400 degrees for 35 minutes. Let rest 10 minutes before cutting into wedges.

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