Zucchini And Sausage Lasagna
Zucchini And Sausage Lasagna

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, zucchini and sausage lasagna. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio. Spread half the sausage-zucchini mixture on top of the noodles.

Zucchini And Sausage Lasagna is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Zucchini And Sausage Lasagna is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook zucchini and sausage lasagna using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Zucchini And Sausage Lasagna:
  1. Get 2 lb Zucchini, cut in half inch planks
  2. Prepare 1 lb And a half, sweet or hot Italian sausage
  3. Prepare 1 cup Onion, diced
  4. Get 4 clove Garlic, minced
  5. Make ready 1 cup Sundried tomatoes, diced
  6. Take 1 lb Mozzarella cheese, shredded
  7. Take 1 cup Shredded Parmesan or Romano cheese
  8. Make ready 2 cup Black olives, sliced
  9. Prepare for the white sauce
  10. Get 1 stick Butter
  11. Take 6 tbsp Flour
  12. Get 2 cup White wine
  13. Prepare 2 cup Milk or cream
  14. Make ready 1 tbsp Italian herb blend

It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love! Stir in seasonings and tomato sauce. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. It's low carb and gluten free and a great way to use up summer zucchini.

Steps to make Zucchini And Sausage Lasagna:
  1. Preheat oven to 400.
  2. In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes.
  3. Add the wine and whisk until smooth and thickened. Repeat with the milk or cream.
  4. In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat.
  5. To assemble:
  6. Ladle a cup of the white sauce in a large casserole dish.
  7. Next lay a layer of the zucchini over the sauce.
  8. Then the sausage crumbles.
  9. Then the tomatoes, cheeses, and olives.
  10. Continue repeating layers as you would for a lasagna.
  11. End with the sausage, cheeses and olives on top for a nice presentation.
  12. Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.
  13. Let cool for 15 minutes before cutting and serving.

You can make vegetarian zucchini lasagna by omitting the sausage and adding tofu or mushrooms instead. This Zucchini Lasagna was sponsored by Jones Dairy Farm and all opinions are my own, as always. This low carb Paleo Zucchini Lasagna is the perfect answer to your cravings! Thin sliced zucchini is layered with a creamy cashew-based cheese sauce and a savory sausage marinara mixture. Add some slices of sausage onto the cheese, and then roll up the zucchini into a round.

So that’s going to wrap it up for this exceptional food zucchini and sausage lasagna recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!