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zucchini sausage lasagna



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  • Carbohydrates: 429.1
  • Fats: 39.0
  • Dietary Fiber: 38.0
  • Minerals: 49.0
  • Proteins: 49.0
  • Vitamins: 62.0
  • Water: 9.0


  1. In large skillet
  2. Cook sausage
  3. Onion and garlic over medium heat until meat is no longer pink
  4. Drain
  5. Add tomatoes
  6. Tomato paste
  7. Parsley
  8. Sugar
  9. Basil
  10. Oregano and pepper
  11. Cover and simmer for 30 minutes
  12. Stirring occasionally
  13. In another large skillet
  14. Cook zucchini in butter until tender
  15. In bowl
  16. Combine egg
  17. Ricotta
  18. Cheese and 3 / 4 cup parmesan cheese
  19. Set aside
  20. Spread 1 1 / 2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish
  21. Layer with three noodles
  22. Half of the zucchini
  23. Half of the ricotta mixture
  24. 2 cups mozzarella cheese and 2 cups meat sauce
  25. Bake
  26. Uncovered
  27. At 350f for 45-55 minutes or until bubbly
  28. Sprinkle with remaining mozzarella and parmesan
  29. Then bake 5 minutes longer or until the cheese is melted
  30. Let stand for 15 minutes before cutting
  31. Serve with remaining meat sauce or save for another use

Step 13

Total Time in Minute 80

Ingredients Count 17

cooking zucchini sausage lasagna

See More Relate Photo


Italian sausage


Garlic cloves

Crushed tomatoes

Tomato paste

Fresh parsley


Dried basil

Dried oregano





Ricotta cheese

Parmesan cheese

Lasagna noodles

Mozzarella cheese

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