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Zucchini And Sausage Lasagna

Fettuccine.Inn's picture
Ingredients
  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)
  Salt To Taste
  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)
Directions

MAKING
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.

SERVING
16 Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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