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✓ Easiest Way to Make Tasty Zucchini And Sausage Lasagna

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Zucchini And Sausage Lasagna. This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio A lasagna made with layers of zucchini instead of noodles, a rich tomato meat sauce, and two Italian cheeses tastes like the lasagna you love. Prepared pasta sauce and no-boil noodles make this lasagna easy to make.

Zucchini And Sausage Lasagna The noodles are then layered with a traditional filling of Italian Sausage and cheese before baking. Zucchini Lasagna is the perfect way to enjoy healthy, low carb lasagna. With zucchini "noodles" and lightened up Italian "sausage," it is sure to impress! You can cook Zucchini And Sausage Lasagna using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Zucchini And Sausage Lasagna

  1. You need 2 lb of Zucchini, cut in half inch planks.
  2. You need 1 lb of And a half, sweet or hot Italian sausage.
  3. Prepare 1 cup of Onion, diced.
  4. You need 4 clove of Garlic, minced.
  5. You need 1 cup of Sundried tomatoes, diced.
  6. It's 1 lb of Mozzarella cheese, shredded.
  7. You need 1 cup of Shredded Parmesan or Romano cheese.
  8. Prepare 2 cup of Black olives, sliced.
  9. Prepare of for the white sauce.
  10. Prepare 1 stick of Butter.
  11. Prepare 6 tbsp of Flour.
  12. Prepare 2 cup of White wine.
  13. Prepare 2 cup of Milk or cream.
  14. You need 1 tbsp of Italian herb blend.

Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any. Zucchini Lasagna With Beef and Sausage.

Zucchini And Sausage Lasagna step by step

  1. Preheat oven to 400..
  2. In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes..
  3. Add the wine and whisk until smooth and thickened. Repeat with the milk or cream..
  4. In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat..
  5. To assemble:.
  6. Ladle a cup of the white sauce in a large casserole dish..
  7. Next lay a layer of the zucchini over the sauce..
  8. Then the sausage crumbles..
  9. Then the tomatoes, cheeses, and olives..
  10. Continue repeating layers as you would for a lasagna..
  11. End with the sausage, cheeses and olives on top for a nice presentation..
  12. Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated..
  13. Let cool for 15 minutes before cutting and serving..

Cut zucchini into long strips to resemble lasagna noodles. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. It's low carb and gluten free and a great way to use up summer zucchini. I actually like this lasagna better than traditional lasagna with noodles. Stir in the marinara and bring to a simmer.

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