ZUCCHINI SAUSAGE LASAGNA
This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside., Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce., Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.
Nutrition Facts : Calories 330 calories, Fat 18g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
FAVORITE SKILLET LASAGNA
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one's lighter. -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 250 calories, Fat 10g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 783mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE
This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!
Provided by Jeff B.
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 21
Steps:
- Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
- Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
- Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g
ITALIAN SAUSAGE LASAGNA SKILLET
Traditional flavors come together quickly in this pasta skillet dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until some pink remains. Stir in mushrooms and bell pepper; continue cooking until sausage is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vinegar.
- Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g
ZUCCHINI SAUSAGE LASAGNA
Make and share this Zucchini Sausage Lasagna recipe from Food.com.
Provided by Courtly
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
- In another large skillet, cook zucchini in butter until tender.
- In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
- Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
- Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
- Bake, uncovered, at 350°F for 45-55 minutes or until bubbly.
- Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
- Let stand for 15 minutes before cutting.
- Serve with remaining meat sauce or save for another use.
Nutrition Facts : Calories 429.1, Fat 25.4, SaturatedFat 12.4, Cholesterol 88.9, Sodium 1187.5, Carbohydrate 27.1, Fiber 3.7, Sugar 9.7, Protein 24.8
SAUSAGE-AND- ZUCCHINI SKILLET LASAGNA
Make and share this Sausage-And- Zucchini Skillet Lasagna recipe from Food.com.
Provided by SarahBeth
Categories One Dish Meal
Time 1h2m
Yield 1 lasagna, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F.
- Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
- Remove skillet from heat; cool slightly.
- Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
- Top with 2 noodles, long sides touching.
- Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
- Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
- Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
- Bake 35 minutes. Let rest 10 minutes before cutting into wedges.
Nutrition Facts : Calories 787.6, Fat 56, SaturatedFat 25.4, Cholesterol 155.7, Sodium 2408, Carbohydrate 25.8, Fiber 4.2, Sugar 10.9, Protein 47.2
SAUSAGE AND ZUCCHINI LASAGNA
A very filling twist on a traditional lasagna.
Provided by jennkl
Categories Italian Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
- Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
- Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
- Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 37.6 g, Cholesterol 101.6 mg, Fat 36.5 g, Fiber 3.7 g, Protein 37.8 g, SaturatedFat 16.1 g, Sodium 1555.3 mg, Sugar 10.6 g
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