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We hope you got insight from reading it, now let’s go back to zucchini and sausage lasagna recipe. To cook zucchini and sausage lasagna you need 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Zucchini And Sausage Lasagna:
- Get 2 lb Zucchini, cut in half inch planks
- You need 1 lb And a half, sweet or hot Italian sausage
- Prepare 1 cup Onion, diced
- Use 4 clove Garlic, minced
- You need 1 cup Sundried tomatoes, diced
- Provide 1 lb Mozzarella cheese, shredded
- Take 1 cup Shredded Parmesan or Romano cheese
- Provide 2 cup Black olives, sliced
- You need for the white sauce
- Provide 1 stick Butter
- Prepare 6 tbsp Flour
- Provide 2 cup White wine
- You need 2 cup Milk or cream
- Take 1 tbsp Italian herb blend
Instructions to make Zucchini And Sausage Lasagna:
- Preheat oven to 400.
- In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes.
- Add the wine and whisk until smooth and thickened. Repeat with the milk or cream.
- In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat.
- To assemble:
- Ladle a cup of the white sauce in a large casserole dish.
- Next lay a layer of the zucchini over the sauce.
- Then the sausage crumbles.
- Then the tomatoes, cheeses, and olives.
- Continue repeating layers as you would for a lasagna.
- End with the sausage, cheeses and olives on top for a nice presentation.
- Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.
- Let cool for 15 minutes before cutting and serving.
I went with low-fat Chicken Italian sausage instead of burger for a little extra flavor and added an. Once the lasagna has slightly cooled, place it in a storage container. It was a bit too watery for me so next time I will bake the. This Zucchini Lasagna is a whole new take on healthy, low carb lasagna. Using zucchini "noodles" and lightened up Italian "sausage" it brings all the lasagna flavor you're craving!
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