Wednesday, October 15, 2014

Have your lasagna... and eat it too

Zucchini Lasagna







  • 2 zucchini
  • 4 hot Italian sausages
  • 1 Egg
  • 2 cups of tomato sauce
  • 1 cup low fat ricotta cheese
  • 4 cups of fat free mozzarella cheese
  • Sprinkle of Parmesan cheese
  • 2 tablespoons minced garlic
  • Pinch crushed red pepper
  • Salt and black pepper





-Preheat oven to 325 degrees F
-Lightly grease bottom of 9x13 pan with olive oil
-Slice zucchinis lengthwise into thin slices and sprinkle with salt and pepper
- Brown sausage and add 2 Tablespoons minced garlic and crushed red pepper
-Stir in tomato sauce, let simmer on medium heat
-Combine egg and ricotta in a small bowl and set aside
-Assemble the lasagna: spread 1/2 the meat sauce into the bottom of the pan, layer half of the zucchini slices, 1/2 the ricotta mixture and 1/2 the mozzarella. Repeat this layering
-Sprinkle top with Parmesan cheese and cover with foil
-Bake for 45 minutes, Remove the foil
-Raise the heat to 350 degrees F and bake for 15 additional minutes
-Let lasagna stand for 5 minutes before enjoying



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