Zucchini And Sausage Lasagna

Name: Zucchini And Sausage Lasagna
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb Zucchini, cut in half inch planks; 1 lb And a half, sweet or hot Italian sausage; 1 cup Onion, diced; 4 clove Garlic, minced; 1 cup Sundried tomatoes, diced; 1 lb Mozzarella cheese, shredded; 1 cup Shredded Parmesan or Romano cheese; 2 cup Black olives, sliced; 1 stick Butter; 6 tbsp Flour; 2 cup White wine; 2 cup Milk or cream; 1 tbsp Italian herb blend

supernanny @supernanny5

Minnesota

When you have a lot of zucchini to use up, you get creative. My cousin and I came up with this recipe a few years ago and it was a hit!

supernanny @supernanny5

Minnesota

When you have a lot of zucchini to use up, you get creative. My cousin and I came up with this recipe a few years ago and it was a hit!

Saved

Ingredients

1 hour 30 mins

12 servings

2 lbZucchini, cut in half inch planks
1 lbAnd a half, sweet or hot Italian sausage
1 cupOnion, diced
4 cloveGarlic, minced
1 cupSundried tomatoes, diced
1 lbMozzarella cheese, shredded
1 cupShredded Parmesan or Romano cheese
2 cupBlack olives, sliced
for the white sauce
1 stickButter
6 tbspFlour
2 cupWhite wine
2 cupMilk or cream
1 tbspItalian herb blend

Saved

Steps

1 hour 30 mins

1

Preheat oven to 400.
2

In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes.
3

Add the wine and whisk until smooth and thickened. Repeat with the milk or cream.
4

In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat.
5

To assemble:
6

Ladle a cup of the white sauce in a large casserole dish.
7

Next lay a layer of the zucchini over the sauce.
8

Then the sausage crumbles.
9

Then the tomatoes, cheeses, and olives.
10

Continue repeating layers as you would for a lasagna.
11

End with the sausage, cheeses and olives on top for a nice presentation.
12

Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.
13

Let cool for 15 minutes before cutting and serving.