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Zucchini Lasagna Recipe

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No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.

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Zucchini Lasagna Recipe

Prep: 5 min. Cook: 55 min.

Yield: 6 Servings

5 55 60

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 jars (24 ounces, one 14 ounces) meatless spaghetti sauce
1 can (15 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
1 teaspoon minced garlic
9 no-cook lasagna noodles
2 cups sliced zucchini
1 cup ricotta cheese
1 carton (5 ounces) shredded Asiago cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Spread 1-1/2 cups meat sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 5 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: 1 piece equals 495 calories, 18 g fat (10 g saturated fat), 75 mg cholesterol, 797 mg sodium, 50 g carbohydrate, 6 g fiber, 33 g protein.

Originally published as Zucchini Lasagna in Weeknight Cooking Made Easy Annual 2005, p30

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