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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My family absolutely loves it! The sausage adds great flavor! Enjoy! Ingredients:
1 lb bulk italian sausage |
1 large onion, chopped |
2 garlic cloves, minced |
2 (28 ounce) cans crushed tomatoes |
1 (6 ounce) can tomato paste |
1/3 cup fresh parsley, minced |
2 teaspoons sugar |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
3 medium zucchini, sliced lengthwise |
1 tablespoon butter |
1 egg |
15 ounces ricotta cheese |
3/4 cup parmesan cheese, grated plus |
2 tablespoons parmesan cheese, grated |
6 lasagna noodles, cooked and drained |
3 cups mozzarella cheese, shredded |
Directions:
1. In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
3. In another large skillet, cook zucchini in butter until tender.
4. In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
5. Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
6. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
7. Bake, uncovered, at 350°F for 45-55 minutes or until bubbly.
8. Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
9. Let stand for 15 minutes before cutting.
10. Serve with remaining meat sauce or save for another use.
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