Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, sausage and zucchini lasagna. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Sausage and Zucchini Lasagna is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Sausage and Zucchini Lasagna is something which I have loved my entire life.
Sausage and Zucchini Lasagna. this link is to an external site that may or may not meet accessibility guidelines. A lasagna made with layers of zucchini instead of noodles, a rich tomato meat sauce, and two Italian cheeses tastes like the lasagna you love. Reviews for: Photos of Zucchini Lasagna With Beef and Sausage.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sausage and zucchini lasagna using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sausage and Zucchini Lasagna:
- Make ready 2 8oz Zucchini (quartered length wise and sliced)
- Make ready 3/4 lb Italian Pork Sausage (casing removed)
- Get 1 tbsp Olive Oil
- Make ready 1 lb Part Skim Ricotta Cheese
- Prepare 1 White from Large Egg
- Take 8 oz Shredded Mozzarella
- Prepare 1/2 cup Grated Parmesan Cheese
- Make ready 1/4 tsp Kosher Salt
- Make ready 1/4 tsp Fresh Ground Black Pepper
- Get 3 cup Herb Flavor Spaghetti Sauce
- Prepare 1 tbsp Minced Garlic
- Take 1 box No Boil Lasagna Noodles
- Prepare 3 tbsp Basil Seasoning
This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. I used turkey italian sausage, which I thought added a lot to the recipe. This turkey sausage lasagna is a slow-cooker connoisseur's dream come true. This Zucchini Lasagna is a whole new take on healthy, low carb lasagna.
Steps to make Sausage and Zucchini Lasagna:
- Pre heat oven to 400°F
- 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.
- Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt, and pepper. Mix well together.
- 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.
- 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.
- Cover tightly with foil and bake 45 minutes. Let rest 10 minutes before cutting and serving.
Using zucchini "noodles" and lightened up Italian "sausage" it brings all the lasagna flavor you're craving! Happy National Acorn Squash Day! (If you didn't believe that every food has its holiday, today would be a good place to start.) Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! I've made this dish a gazillion times and even shared it in my first cookbook!
So that is going to wrap this up with this special food sausage and zucchini lasagna recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
