Zucchini And Sausage Lasagna
Zucchini And Sausage Lasagna

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini and sausage lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Try it with our Marinara, Meat or Roasted Garlic Alfredo Sauces. Check out one of our delicious pasta recipes! This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet.

Zucchini And Sausage Lasagna is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Zucchini And Sausage Lasagna is something which I’ve loved my whole life.

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

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

In another large skillet, cook zucchini in butter until tender. Place a layer of tightly arranged zucchini slices in the prepared baking pan and spread a layer of the ricotta mixture on top. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love! Stir in seasonings and tomato sauce.

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.

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. 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!

So that’s going to wrap this up with this exceptional food zucchini and sausage lasagna recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!