Sausage and Zucchini Lasagna Popular Recipes

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Sausage and Zucchini Lasagna

"A very filling twist on a conventional lasagna."

Ingredients :

1/4 cup spaghetti sauce
1 tablespoon vegetable oil
1 pound bulk red meat sausage
2 zucchini, quartered and sliced
1 pound ricotta cheese
1 egg white
8 oz shredded mozzarella cheese
1/four cup grated Parmesan cheese
6 no-boil lasagna noodles, or extra if wished
2 cups spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H10M

Preheat oven to 350 degrees F (one hundred seventy five ranges C). Pour approximately 1/4 cup of spaghetti sauce into the lowest of a 9x13-inch baking dish.
Heat vegetable oil in a large skillet over medium warmth; cook and stir the sausage and zucchini until the meat is now not purple and the zucchini portions are gentle, 10 to 12 mins. Drain extra fat from the skillet, and set the sausage combination apart. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/four cup of Parmesan cheese in a bowl till well mixed.
Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles barely if vital. Spread half the sausage-zucchini mixture on top of the noodles. Spread half of the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese combination. Spread the sauce over the cheese combination with a spoon or spatula. Repeat layers, beginning with three more noodles, the relaxation of the sausage aggregate, the relaxation of the cheese combination, and 1 extra cup of spaghetti sauce. Sprinkle the pinnacle with half of cup of Parmesan cheese.
Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 mins.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it lightly, and make clean-up less complicated.

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