Zucchini Lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 356.1
- Total Fat: 22.0 g
- Cholesterol: 63.9 mg
- Sodium: 735.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.2 g
- Protein: 24.1 g
View full nutritional breakdown of Zucchini Lasagne calories by ingredient
Introduction
Lasagne never tasted so good! And no pasta! Lasagne never tasted so good! And no pasta!Number of Servings: 12
Ingredients
-
24 oz Italian sausage, raw (one ounce)
6 cup cooked tomato
3 tbsp Basil
.5 cup, chopped Green Peppers (bell peppers)
935 grams Zucchini
32 oz Ricotta Cheese, part skim milk
12 oz Mozzarella Cheese, part skim milk
Directions
Gently sauté the sausage until nearly brown.
Chop and add the fresh basil and bell pepper.
Turn heat to low and simmer for just a couple of minutes.
Remove the meat and vegetables, and keep the oil in the pan warm.
Shred the mozzarella cheese and set aside.
Use a mandoline to cut the zucchini into strips the size of lasagne noodles. Run each strip through the oil in the pan, making sure to coat each side. Do this until all of the zucchini has been coated. You can leave it in the pan, with the heat off, until you are ready to assemble the lasagne.
You can season the cooked tomatoes to taste with salt, pepper, oregano, thyme, rosemary, fennel seeds, red pepper flakes, and basil and allow to simmer enough for the flavors to meld.
To assemble your lasagne, start by coating the bottom of a 9x13 Pyrex baking dish with a moderate layer of tomato sauce. then add a layer of zucchini strips. Spread 1/2 of the ricotta on the zucchini and cover with a layer of tomato sauce.
Next, add the meat and bell peppers, spreading them out as evenly as possible. You can sprinkle a little mozzarella over the meat, if you like. Then add another layer of zucchini strips, and top that with more tomato sauce.
Spread the last of the ricotta on this layer of zucchini, and top that with most of the remaining mozzarella, retaining just enough to sprinkle over top just before serving.
Finally, top everything with the last of the tomato sauce.
Bake at 350°F for one hour, or at 225°F for several hours.
Just before serving, sprinkle the remaining mozzarella over top and place the pan under a broiler flame, keeping a close eye on it, to brown the cheese.
Serving Size: Makes 12 large servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATERUSSELL010.
Chop and add the fresh basil and bell pepper.
Turn heat to low and simmer for just a couple of minutes.
Remove the meat and vegetables, and keep the oil in the pan warm.
Shred the mozzarella cheese and set aside.
Use a mandoline to cut the zucchini into strips the size of lasagne noodles. Run each strip through the oil in the pan, making sure to coat each side. Do this until all of the zucchini has been coated. You can leave it in the pan, with the heat off, until you are ready to assemble the lasagne.
You can season the cooked tomatoes to taste with salt, pepper, oregano, thyme, rosemary, fennel seeds, red pepper flakes, and basil and allow to simmer enough for the flavors to meld.
To assemble your lasagne, start by coating the bottom of a 9x13 Pyrex baking dish with a moderate layer of tomato sauce. then add a layer of zucchini strips. Spread 1/2 of the ricotta on the zucchini and cover with a layer of tomato sauce.
Next, add the meat and bell peppers, spreading them out as evenly as possible. You can sprinkle a little mozzarella over the meat, if you like. Then add another layer of zucchini strips, and top that with more tomato sauce.
Spread the last of the ricotta on this layer of zucchini, and top that with most of the remaining mozzarella, retaining just enough to sprinkle over top just before serving.
Finally, top everything with the last of the tomato sauce.
Bake at 350°F for one hour, or at 225°F for several hours.
Just before serving, sprinkle the remaining mozzarella over top and place the pan under a broiler flame, keeping a close eye on it, to brown the cheese.
Serving Size: Makes 12 large servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATERUSSELL010.