Zucchini and Sausage Lasagna Recipe
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Small carrots - 2 , finely chopped | ||
| Onion | 1 | |
| Celery - 2 stalks , finely chopped | ||
| Sausages | 1/2 Pound | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| Italian tomatoes | 3 1/3 Cup (16 tbs), peeled | |
| Salt | To Taste | |
| black pepper | 1 | |
| Zucchini | 1 3/4 Pound | |
| Oregano | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Lasagna sheets - 1 lb (450 g) | ||
| Fontina Cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs) | |
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.
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.
Chef
