Zucchini Lasagna
A great way to use up some extra large or medium sized lasagna
Ingredients
- 1 large zucchini sliced thin approx. ¼"
- 1 large jar Rao's marinara sauce
- 2-3 Links sweet Italian sausage casing removed, and crumbled
- olive oil
- 1 small onion diced
- 2-3 cloves garlic minced
- 1 large tub ricotta cheese
- 1 extra large egg
- 4 cups mozzarella cheese shredded
- 1 tablespoon parsley
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and black pepper
Instructions
- Pre-heat oven to 350 ℉ bake covered with tinfoil for 30-45 minutes. the last 15-30 minutes remove the tinfoil and let it get brown and bubbly. Best to place something on the lower rack to catch anything that goes overboard. and also best to let it sit for at least 20 minutes before you slice and serve it.
- in a medium to large sauce pot add a little bit of olive oil add the sausage, crumble it while it is cooking. When almost done add the diced onion and sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for another minute. Add the marinara sauce and stir till combined. Let this simmer for 3-5 minutes and set it aside.
- In a medium sized bowl add the ricotta cheese, add an egg. Top with 1 cup of mozzarella cheese, freshly grated Parmigiano-Reggiano cheese the parsley and salt and pepper.
- In your baking dish, cover the bottom with a light layer of sauce, lay your sliced zucchini over this, then top with ricotta cheese mixture and then some mozzarella. repeat these steps to fill your dish, 2-3 times. The last layer should be sauce and then topped with mozzarella.