Sausage and Zucchini Lasagna
Sausage and Zucchini Lasagna

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sausage and zucchini lasagna. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sausage and Zucchini Lasagna is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sausage and Zucchini Lasagna is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have sausage and zucchini lasagna using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sausage and Zucchini Lasagna:
  1. Prepare 2 8oz Zucchini (quartered length wise and sliced)
  2. Prepare 3/4 lb Italian Pork Sausage (casing removed)
  3. Get 1 tbsp Olive Oil
  4. Take 1 lb Part Skim Ricotta Cheese
  5. Make ready 1 White from Large Egg
  6. Get 8 oz Shredded Mozzarella
  7. Make ready 1/2 cup Grated Parmesan Cheese
  8. Take 1/4 tsp Kosher Salt
  9. Get 1/4 tsp Fresh Ground Black Pepper
  10. Take 3 cup Herb Flavor Spaghetti Sauce
  11. Prepare 1 tbsp Minced Garlic
  12. Make ready 1 box No Boil Lasagna Noodles
  13. Prepare 3 tbsp Basil Seasoning
Instructions to make Sausage and Zucchini Lasagna:
  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.

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