Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sausage and zucchini lasagna. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spread half the sausage-zucchini mixture on top of the noodles. In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. In another large skillet, cook the zucchini in butter until tender.

Sausage and Zucchini Lasagna is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Sausage and Zucchini Lasagna is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sausage and zucchini lasagna using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sausage and Zucchini Lasagna:

1. Prepare 2 8oz Zucchini (quartered length wise and sliced)
2. Make ready 3/4 lb Italian Pork Sausage (casing removed)
3. Take 1 tbsp Olive Oil
4. Prepare 1 lb Part Skim Ricotta Cheese
5. Take 1 White from Large Egg
6. Take 8 oz Shredded Mozzarella
7. Get 1/2 cup Grated Parmesan Cheese
8. Get 1/4 tsp Kosher Salt
9. Get 1/4 tsp Fresh Ground Black Pepper
10. Prepare 3 cup Herb Flavor Spaghetti Sauce
11. Prepare 1 tbsp Minced Garlic
12. Prepare 1 box No Boil Lasagna Noodles
13. Prepare 3 tbsp Basil Seasoning

This is a delicious gluten free, low-carb lasagna recipe that you will love even if your not following a low-carb keto diet! Set sausage and zucchini mixture aside. Top final layer with remaining sauce, Parmesan cheese and basil. The lasagna is crafted with fresh sliced zucchini layering in between Italian sausage - meaty marinara and silken tofu.

Steps to make Sausage and Zucchini Lasagna:

1. Pre heat oven to 400°F
2. Saute sausage, zucchini, and minced garlic in olive oil in a non stick pan over medium heat until sausage is browned. Remove from heat and let cool slightly.
3. Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt, and pepper. Mix well together.
4. Spread 3/4 cup of spaghetti sauce on bottom of 8x11 nonstick pan. Top with noodles going length wise down the pan. Next spoon 1/2 of sausage mixture and then 1/2 of cheese mixture and basil over the noodles.
5. Assemble another layer using instructions from step 4. End with a last layer of noodles on top and cover with sauce and remaining parmesan cheese.
6. Cover tightly with foil and bake 45 minutes. Let rest 10 minutes before cutting and serving.

Top final layer with remaining sauce, Parmesan cheese and basil. The lasagna is crafted with fresh sliced zucchini layering in between Italian sausage - meaty marinara and silken tofu. Of course, the whole thing is then covered in a cheese mixes of mozzarella, provolone, cheddar, etc. In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper.

So that is going to wrap this up with this special food sausage and zucchini lasagna recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!