Zucchini and Sausage Lasagna

16 oz. Swiss Meats Italian Sausage
1 large onion, chopped
2 cloves garlic, minced
56 oz. crushed tomatoes
6 oz. tomato paste
1/3 cup fresh parsley, minced
2 tsp. sugar
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. pepper
3 medium zucchini, sliced lengthwise
1 Tbsp. butter
1 large egg
15 oz. ricotta cheese
3/4 cup grated parmesan cheese
6 lasagna noodle, cooked and drained
12 oz. shredded mozzarella cheese

Remove the sausage from the casing and brown in a large skillet until meat in no longer pink. Add onion and garlic and sauté for a few minutes. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes; stirring occasionally.

In another large skillet, cook the zucchini in butter until tender. In a bowl combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside. Spread 1 1/2 cups meat sauce in an ungreased 13” x 9” baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese, and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce. Bake, uncovered, at 350 degrees for 45 - 55 minutes or until bubbly.

Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer until cheese is melted. Let stand for 15 minutes before cutting. Serve with the remaining meat sauce.

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