Zucchini Lasagna

0 Reviews

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

1 hr 30 min

GLUTEN FREE

YES

Families will love this classic sausage lasagna that replaces all the carbs with fresh zucchini. 

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 Jones Dairy Farm All Natural Sausage Roll 
1 teaspoon olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
1 (28-ounce can) crushed tomatoes
2 tablespoons fresh basil, chopped
3 medium (approximately 8-ounces each) zucchini, sliced 1/8″ thick
Salt
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano, shredded
1 large egg
4 cups part-skim mozzarella cheese, shredded
DIRECTIONS
In medium sauce pan, brown sausage. Once fully cooked, drain in colander.

Add olive oil to the pan and sauté garlic and onions for 2 minutes. Return sausage to pan; add tomatoes and basil. Simmer on low for 35 minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices. Lightly salt slices and set aside for 10 minutes. Use paper towel to blot excess moisture coming from slices. 

Preheat stovetop grill pan to medium high and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In medium bowl mix ricotta and parmesan cheese and egg. Stir well.

In 9×12 casserole dish, spread 1/2 cup of sauce on the bottom and add zucchini slices to cover in single layer. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process two more times until there are three layers. Top layer of casserole dish should be remaining zucchini followed by remaining sauce. 

Cover with foil and bake 30 minutes. Uncover foil and bake additional 20 minutes. Sprinkle top with remaining cup of mozzarella and bake additional 10 minutes.  

Let stand about 10-15 minutes before cutting and serving.

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Ingredients

1 Jones Dairy Farm All Natural Sausage Roll 
1 teaspoon olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
1 (28-ounce can) crushed tomatoes
2 tablespoons fresh basil, chopped
3 medium (approximately 8-ounces each) zucchini, sliced 1/8″ thick
Salt
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano, shredded
1 large egg
4 cups part-skim mozzarella cheese, shredded

Directions

In medium sauce pan, brown sausage. Once fully cooked, drain in colander.

Add olive oil to the pan and sauté garlic and onions for 2 minutes. Return sausage to pan; add tomatoes and basil. Simmer on low for 35 minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices. Lightly salt slices and set aside for 10 minutes. Use paper towel to blot excess moisture coming from slices. 

Preheat stovetop grill pan to medium high and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In medium bowl mix ricotta and parmesan cheese and egg. Stir well.

In 9×12 casserole dish, spread 1/2 cup of sauce on the bottom and add zucchini slices to cover in single layer. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process two more times until there are three layers. Top layer of casserole dish should be remaining zucchini followed by remaining sauce. 

Cover with foil and bake 30 minutes. Uncover foil and bake additional 20 minutes. Sprinkle top with remaining cup of mozzarella and bake additional 10 minutes.  

Let stand about 10-15 minutes before cutting and serving.