Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sausage and zucchini lasagna. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sausage and Zucchini Lasagna is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Sausage and Zucchini Lasagna is something which I’ve loved my whole 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 begin with this particular recipe, we have to 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:
- Prepare 2 8oz Zucchini (quartered length wise and sliced)
- Take 3/4 lb Italian Pork Sausage (casing removed)
- Take 1 tbsp Olive Oil
- Get 1 lb Part Skim Ricotta Cheese
- Make ready 1 White from Large Egg
- Make ready 8 oz Shredded Mozzarella
- Make ready 1/2 cup Grated Parmesan Cheese
- Prepare 1/4 tsp Kosher Salt
- Make ready 1/4 tsp Fresh Ground Black Pepper
- Take 3 cup Herb Flavor Spaghetti Sauce
- Prepare 1 tbsp Minced Garlic
- Make ready 1 box No Boil Lasagna Noodles
- Take 3 tbsp Basil Seasoning
Healthy, low carb zucchini lasagna recipe with a flavorful turkey meat sauce. 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. 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!
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.
I've made this dish a gazillion times and even shared it in my first cookbook! One of the biggest challenges I tried to figure out was how to avoid the. 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.) We were surprised by how well lasagna cooks up in the slow cooker.
So that’s going to wrap it up with this special food sausage and zucchini lasagna recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
