| Servings |
Servings
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- 15 Oz. Whole Fat Ricotta Cheese
- 1/2 C Parmesan cheese
- 1/3 C Mozzarella Cheese shredded
- 2 Eggs
- 2 Cloves Garlic minced
- 1 Lb. Sausage browned and drained
- 2 C Pasta Sauce
- 1/2 Tsp. Pepper
- 1 Zucchini
Ingredients
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- I started by browning a pound of sausage. Drain the fat off of the sausage after it is fully cooked.
- While the sausage is cooking, mix together the ricotta cheese, egg, parmesan cheese, garlic and pepper. After it is mixed well, set aside for assembling the lasagna.
- Once the sausage is cooked, mix the sauce into the sausage. In a lightly greased pan, I used a loaf pan, take a small amount of the sauce and place it in the bottom of the pan. You just want a a layer to place the zucchini on top of so they do not stick to the bottom of the pan.
- Slice your zucchini either with a knife, mandolin, or a veggie peeler in thin, long strips. I used a veggie peeler and it worked pretty well! Place a layer of the zucchini on top of the sauce layer.
- Next place a layer of the ricotta mixture on top of the zucchini.
- Then place a layer of sauce on top of the ricotta layer. Repeat the layers until you are either out of room in the pan or out of ingredients. Remember that a layer of mozzarella will go on top of the lasagna.
- Top with mozzarella cheese, cover with foil and bake at 350 degrees for 35-40 minutes. Remove the foil and bake for another 10 minutes.
- Allow the lasagna to cool for about 10 minutes so the mixture can set and not become a runny mess. Enjoy!
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So I kind of was experimenting with making Lasagna with sliced zucchini. I’ll be honest with ya. Although it was SUPER YUMMY, I think I would rather have more of a zucchini casserole. But, then again, I am not a huge lasagna fan to begin with. I wasn’t going to share the recipe or the process but was urged by friends to even share the disasters in the kitchen. I won’t say that this is a disaster, but it definitely isn’t a favorite. It looked, smelled and tasted like lasagna. So I guess if you are a fan of lasagna, you should give this a try. Let me know what you think!
I started by browning a pound of sausage. Just use whichever brand or flavor you prefer. I don’t suggest using one with maple flavoring though. LOL! Drain the fat off of the sausage after it is fully cooked.
While the sausage is cooking, mix together the ricotta cheese, egg, parmesan cheese, garlic and pepper. After it is mixed well, set aside for assembling the lasagna.
Once the sausage is cooked, mix the sauce into the sausage. In a lightly greased pan, I used a loaf pan, take a small amount of the sauce and place it in the bottom of the pan. You just want a a layer to place the zucchini on top of so they do not stick to the bottom of the pan.
Slice your zucchini either with a knife, mandolin, or a veggie peeler in thin, long strips. I used a veggie peeler and it worked pretty well! Place a layer of the zucchini on top of the sauce layer.
Next place a layer of the ricotta mixture on top of the zucchini.
Then place a layer of sauce on top of the ricotta layer. Repeat the layers until you are either out of room in the pan or out of ingredients. Remember that a layer of mozzarella will go on top of the lasagna.
Top with mozzarella cheese, cover with foil and bake at 350 degrees for 35-40 minutes. Remove the foil and bake for another 10 minutes.
Allow the lasagna to cool for about 10 minutes so the mixture can set and not become a runny mess. Enjoy!
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