Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sausage and zucchini lasagna. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Sausage and Zucchini Lasagna. this link is to an external site that may or may not meet accessibility guidelines. I tried to get into some kind of zen lasagna-creating state of mind with lasagna meditation and calming self talk, and even though I could hear zero percent of my. In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor.
Sausage and Zucchini Lasagna is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Sausage and Zucchini Lasagna is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sausage and zucchini lasagna using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sausage and Zucchini Lasagna:
- Make ready 2 8oz Zucchini (quartered length wise and sliced)
- Prepare 3/4 lb Italian Pork Sausage (casing removed)
- Get 1 tbsp Olive Oil
- Prepare 1 lb Part Skim Ricotta Cheese
- Take 1 White from Large Egg
- Take 8 oz Shredded Mozzarella
- Make ready 1/2 cup Grated Parmesan Cheese
- Prepare 1/4 tsp Kosher Salt
- Take 1/4 tsp Fresh Ground Black Pepper
- Make ready 3 cup Herb Flavor Spaghetti Sauce
- Prepare 1 tbsp Minced Garlic
- Prepare 1 box No Boil Lasagna Noodles
- Make ready 3 tbsp Basil Seasoning
I used turkey italian sausage, which I thought added a lot to the recipe. This Zucchini Lasagna is a whole new take on healthy, low carb lasagna. 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.) My family absolutely loves it!
Instructions 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.
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. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Delicious, cheesy, and comforting Zucchini Lasagna! This low carb recipe will give you ALL the feels of classic lasagna - but with less guilt by using zucchini.
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