Italian Sausage & Peppers Lasagna with Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Honeysuckle Hot Italian Turkey Sausage - 3 (remove meat from its casing and discard casing)Ground beef, extra lean, 16 oz Egg, fresh, 3 large Garlic powder, 1 tbspGreen Peppers (bell peppers), 310 grams Spinach, fresh, 100 grams (raw is fine)Red Ripe Tomatoes, 100 grams Parsley, 27 grams (1 ounce)Red Peppers, 140 grams, choppedRicotta Cheese, whole milk, 15-oz. containerRomano Cheese, 6 oz shredded or gratedParmesan Cheese, 2 oz., gratedCheddar Cheese, 4 oz - diced or shreddedCream Cheese, 4 oz 8 ounces stewed tomatoes (Muir Glen Organic)3 oz. (1/2 small can) tomato paste (Muir Glen Organic)1/2 cup sake or dry red wine2 tablespoons italian seasoning1/2 teaspoon fennel seed or anise90 grams mushrooms, sliced thin1/2 Tablespoon xanthum or guar gum2 cloves garlic, crushedFor Zucchini Noodles:6 cups, or approximately 3 large (11-12 oz.) zucchinipepper to taste3/4 cup Parmesan cheese (3 oz.)3 tablespoons butter, melted1 tsp. nutmeg 1 tablespoon garlic powder
Directions
First, make zucchini noodles:
Preheat oven to 400
1. Spray small casserole dish with oil.
2. Microwave slices zucchini for 3-5 minutes.
3. Arrange zucchini in overlapping pattern in dish.
4. Season with pepper, salt, nutmeg, & garlic powder and sprinkle with cheese.
5. Bake uncovered for 30 minutes or until zucchini is tender.
6. Increase temp to 475 and drizzle on melted butter and bake for 10 minutes more until top is golden brown.
While the zucchini is cooking, make the other lasagna components:
Meat Sauce -
Brown the meats in a nonstick pan. When meat is nearly done, add the bell peppers and saut� until they just begin to soften. Add fresh tomato, tomato sauce and tomato paste along with the red wine. Mix well; add garlic powder, italian seasonings, fennel and simmer until sauce is quite thick.
Ricotta Mixture -
Beat the eggs, cream cheese and ricotta together with the fresh chopped parsley, spinach, fresh garlic, fresh nutmeg, salt and pepper.
Cheese Blend - mix the romano, cheddar & parmesan cheeses together.
Decrease oven to 425�F.
Spread a layer of parchment paper over the bottom and sides of a 9 x 13 baking dish. Spread 1/2 of the meat sauce in the bottom of the pan. Top with zucchini. Spread zucchini with the ricotta mixture, and top with spinach, then mushroom slices, then romano cheese mixture. Repeat. Bake covered (about 35 to 45 minutes.) Uncover and bake another 10 minutes until the cheese is bubbly and golden.
Serves 12 as a single entree or 16 as part of a larger buffet.
Number of Servings: 24
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
First, make zucchini noodles:
Preheat oven to 400
1. Spray small casserole dish with oil.
2. Microwave slices zucchini for 3-5 minutes.
3. Arrange zucchini in overlapping pattern in dish.
4. Season with pepper, salt, nutmeg, & garlic powder and sprinkle with cheese.
5. Bake uncovered for 30 minutes or until zucchini is tender.
6. Increase temp to 475 and drizzle on melted butter and bake for 10 minutes more until top is golden brown.
While the zucchini is cooking, make the other lasagna components:
Meat Sauce -
Brown the meats in a nonstick pan. When meat is nearly done, add the bell peppers and saut� until they just begin to soften. Add fresh tomato, tomato sauce and tomato paste along with the red wine. Mix well; add garlic powder, italian seasonings, fennel and simmer until sauce is quite thick.
Ricotta Mixture -
Beat the eggs, cream cheese and ricotta together with the fresh chopped parsley, spinach, fresh garlic, fresh nutmeg, salt and pepper.
Cheese Blend - mix the romano, cheddar & parmesan cheeses together.
Decrease oven to 425�F.
Spread a layer of parchment paper over the bottom and sides of a 9 x 13 baking dish. Spread 1/2 of the meat sauce in the bottom of the pan. Top with zucchini. Spread zucchini with the ricotta mixture, and top with spinach, then mushroom slices, then romano cheese mixture. Repeat. Bake covered (about 35 to 45 minutes.) Uncover and bake another 10 minutes until the cheese is bubbly and golden.
Serves 12 as a single entree or 16 as part of a larger buffet.
Number of Servings: 24
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 15.2 g
- Cholesterol: 82.5 mg
- Sodium: 452.2 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.7 g
- Protein: 15.0 g