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Sausage and Zucchini Lasagne by Divya Gugnani

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    Source: www.behindtheburner.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3/4 lb. Italian pork sausage, casings removed

    2. 2 (8 oz.) zucchini, quartered lengthwise and sliced

    3. 1 Tablespoon olive oil

    4. 1 lb. part-skim ricotta cheese

    5. 1 large egg, egg white only

    6. 8 oz. fresh mozzarella cheese, diced

    7. 1/2 Cup grated parmesan cheese

    8. 1/4 teaspoon kosher salt

    9. 1/4 teaspoon freshly ground pepper

    10. 3 Cups tomato sauce

    11. 8 no-boil lasagna noodles

    12. 1/3 Cup fresh basil leaves, julienned

    Instructions Jump to Ingredients ↑

    1. Pre-Heat oven to 400 degrees F.

    2. Saut sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly.

    3. Combine ricotta, egg white, mozzarella, 1/4 cup of the parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably nonstick. Top with 2 noodles, long sides touching. Ladle on 1/3 each of the sausage mixture, cheese mixture, and basil leaves over lasagna noodles.

    4. Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.

    5. Spread the remaining 3/4 Cup sauce over top and sprinkle with the remaining 1/4 Cup parmesan.

    6. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes before cutting into square portions. Serve with hot fresh bread for dipping in the sauce.<

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