Zucchini Lasagna

Name: Zucchini Lasagna
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 larger zucchini, cut into 1/2 inch thick rounds; 1 pound hot or mild Italian sausage, casings removed; 1 jar your favorite marinara sauce; 1/2 jar alfredo sauce; Extra spices as you like...I add some red pepper flakes and garlic to mine; 2 cups shredded mozzarella cheese; 1 cup shredded Parmesan or Romano cheese; Fresh basil if you have it or use dried basil or omit it. I had a bunch of fresh on hand so I used it

supernanny @supernanny5

Minnesota

A great way to have a lower carb meal and use up all that overgrown zucchini from the garden.

supernanny @supernanny5

Minnesota

A great way to have a lower carb meal and use up all that overgrown zucchini from the garden.

Saved

Ingredients

1 hour

6 servings

1larger zucchini, cut into 1/2 inch thick rounds
1 poundhot or mild Italian sausage, casings removed
1 jaryour favorite marinara sauce
1/2 jaralfredo sauce
Extra spices as you like...I add some red pepper flakes and garlic to mine
2 cupsshredded mozzarella cheese
1 cupshredded Parmesan or Romano cheese
Fresh basil if you have it or use dried basil or omit it. I had a bunch of fresh on hand so I used it

Saved

Steps

1 hour

1

Preheat the oven to 400 F.
2

Cook and crumble the sausage. Add sauces and spices.
3

Spray a large casserole dish.
4

Layer the zucchini, then sauce, then cheeses (and fresh basil if using).
5

Repeat a second layer on top of the first.
6

Bake for 45 minutes -1 hour, depending on the thickness of the zucchini. Make sure the zucchini is cooked well and the top is bubbly and browned.
7

Let set for 10 minutes at least before serving.
8

You could certainly add a layer or ricotta as you might for a traditional lasagna. I didn't have it on hand, so I left it out this time.