Behind the Recipes
Sausage and Zucchini Lasagne by Divya Gugnani
Makes 6 servings
INGREDIENTS:
3/4 lb. Italian pork sausage, casings removed
2 (8 oz.) zucchini, quartered lengthwise and sliced
1 Tablespoon olive oil
1 lb. part-skim ricotta cheese
1 large egg, egg white only
8 oz. fresh mozzarella cheese, diced
1/2 Cup grated parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 Cups tomato sauce
8 no-boil lasagna noodles
1/3 Cup fresh basil leaves, julienned
PREPARATION:
1. Pre-Heat oven to 400 degrees F.
2. Sauté 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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