Garden Fresh Zucchini Lasagna
Thinly sliced zucchini is layered with homemade tomato sauce, sausage, and three cheeses in this version of a much-loved comfort food.
- 3 medium zucchini
- 1 pound bulk Italian sausage optional
- 1 tablespoon olive oil
- 1 clove garlic diced
- 1 small onion diced
- 4 cups tomato sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese grated
- 1/2 cup Parmesan cheese grated
- 2 eggs
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Rinse and slice the zucchini into 1/8-inch strips (about 3 mm) using a knife, mandolin, or vegetable peeler. Pat the zucchini dry with a clean towel and set aside.
In a large skillet, over medium heat, add the olive oil and sauté the onion until it is tender. Add the garlic and sausage and cook it until the sausage is no longer pink. Add the tomato sauce and salt and pepper to taste. Reduce the heat to low and simmer sauce for 15 minutes or longer.
In a medium bowl combine ricotta, Parmesan, half of the mozzarella, and eggs. Reserve about 2 tablespoons of parsley to sprinkle on top of the lasagna, and add the rest to the bowl. Mix well and set aside.
Preheat oven to 350°F.
Ladle sauce to cover the bottom of a 9 x 13 pan. Layer the sliced zucchini over the sauce overlapping the edges slightly. Layer the cheese mixture, and follow with a layer meat sauce. Repeat layering until the pan is full. Top with remaining mozzarella cheese and sprinkle with the reserved parsley.
Cover the pan tightly with foil and bake for 45 minutes. Then uncover and bake for an additional 15 minutes or until bubbly. Remove the zucchini lasagna from the oven and let it stand for 15 minutes to set before cutting. Serve and enjoy.
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