Sausage and Zucchini Lasagna

Name: Sausage and Zucchini Lasagna
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 8oz Zucchini (quartered length wise and sliced); 3/4 lb Italian Pork Sausage (casing removed); 1 tbsp Olive Oil; 1 lb Part Skim Ricotta Cheese; 1 White from Large Egg; 8 oz Shredded Mozzarella; 1/2 cup Grated Parmesan Cheese; 1/4 tsp Kosher Salt; 1/4 tsp Fresh Ground Black Pepper; 3 cup Herb Flavor Spaghetti Sauce; 1 tbsp Minced Garlic; 1 box No Boil Lasagna Noodles; 3 tbsp Basil Seasoning

Keith K. @cook_3488840

Land O' Lakes, Florida

Simple and different take on lasagna. Even though a lot did not go into it, it still boasted a lot of flavor.

Keith K. @cook_3488840

Land O' Lakes, Florida

Simple and different take on lasagna. Even though a lot did not go into it, it still boasted a lot of flavor.

Saved

Ingredients

1 hour

6 servings

28oz Zucchini (quartered length wise and sliced)
3/4 lbItalian Pork Sausage (casing removed)
1 tbspOlive Oil
1 lbPart Skim Ricotta Cheese
1White from Large Egg
8 ozShredded Mozzarella
1/2 cupGrated Parmesan Cheese
1/4 tspKosher Salt
1/4 tspFresh Ground Black Pepper
3 cupHerb Flavor Spaghetti Sauce
1 tbspMinced Garlic
1 boxNo Boil Lasagna Noodles
3 tbspBasil Seasoning

Saved

Steps

1 hour

1

Pre heat oven to 400°F
2

Saute sausage, zucchini, and minced garlic in olive oil in a non stick pan over medium heat until sausage is browned. Remove from heat and let cool slightly.
3

Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt, and pepper. Mix well together.
4

Spread 3/4 cup of spaghetti sauce on bottom of 8x11 nonstick pan. Top with noodles going length wise down the pan. Next spoon 1/2 of sausage mixture and then 1/2 of cheese mixture and basil over the noodles.
5

Assemble another layer using instructions from step 4. End with a last layer of noodles on top and cover with sauce and remaining parmesan cheese.
6

Cover tightly with foil and bake 45 minutes. Let rest 10 minutes before cutting and serving.