Zucchini And Sausage Lasagna
|Olive oil||125 Milliliter (1/2 cup)|
|Carrots||2 Small, finely chopped|
|Onion||1 , finely chopped|
|Celery||2 , finely chopped|
|Spicy sausage||1⁄2 Pound (225 gram)|
|Dry white wine||180 Milliliter (2/3 cup)|
|Canned italian peeled tomatoes||835 Milliliter, drained and chopped (3 1/3 cups)|
|Freshly ground black pepper||To Taste|
|Small zucchini||1 3⁄4 Pound (800 gram)|
|Chopped fresh oregano/1/4 teaspoon dried oregano||1⁄2 Teaspoon|
|Lasagna sheets||1 Pound (450 gram)|
|Fontina cheese||500 Milliliter (2 cups)|
|Grated parmesan cheese||185 Milliliter (3/4 cup)|
1 In a pan, heat the oil and add carrots, onion and celery, fry gently until softened.
2 Remove the sausage casings and discard them
3 In the pan, add the meat and break up while stirring, using a spoon.
4 Fry until brown and gradually pour in the wine.
5 Increase the heat and cook until the liquid is reduced by half.
6 Add in the tomatoes and lower the heat. Simmer for 40 minutes, stirring occasionally .
7 Correct the seasoning as per taste.
8 In another pan, heat the remaining oil and fry zucchini with a little salt and oregano until tender and golden.
9 As per the instructions, cook the lasagna and drain on dry tea towels.
10 Preheat the oven to 375 degrees fahrenheit.
11 In a greased deep rectangular ovenproof dish place a layer of pasta.
12 Spread a thin layer of sauce and arrange some zucchini slices on it.
13 Sprinkle some fontina and parmesan cheese on top.
14 Continue this layering until all ingredients are used up, finishing with fontina and Parmesan.
15 Bake for 30 minutes.
16 Serve piping hot.