Roasted Zucchini Lasagna

By lbgtdep

Makes: 12 servings Prep: 50 mins Roast: 14 mins 425°F Bake: 55 mins 375°F

Ingredients

• 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices (4 medium)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3/4 teaspoon kosher salt or 1/4 teaspoon salt
• 2 tablespoons snipped fresh rosemary
• 1 pound bulk Italian sausage
• 1 15 ounce jar roasted garlic Alfredo pasta sauce
• 1 cup milk
• 3/4 cup finely shredded Parmesan cheese (3 ounces)
• 1 9 ounce package no-boil lasagna noodles
• 6 roma tomatoes, cut into 1/4-inch-thick slices
• 8 ounces small fresh mozzarella balls (bocconcini)
• Nonstick cooking spray

Preparation

Step 1

Preheat oven to 425 degrees F. In a very large bowl combine zucchini, oil, garlic, salt, and 1 tablespoon of the rosemary; toss to combine. Spread mixture evenly in a roasting pan. Roast about 14 minutes or just until tender, stirring occasionally; set aside.
Reduce oven temperature to 375 degrees F. In a large skillet cook sausage over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a large bowl stir together pasta sauce, milk, 1/2 cup of the Parmesan cheese, and the remaining 1 tablespoon rosemary; set aside.
To assemble, spread 1/2 cup of the pasta sauce mixture into the bottom of a 3-quart rectangular baking dish. Arrange four of the noodles on top of the sauce, overlapping as needed. Arrange one-third of the roasted zucchini mixture, one third of the cooked sausage, and one third of the tomato slices on top of noodles in dish. Spoon 1/2 cup of the pasta sauce mixture over the tomatoes; top with one-fourth of the mozzarella cheese. Repeat layers twice. Add remaining lasagna noodles; carefully spoon remaining pasta sauce mixture over noodles, being sure to cover all the noodles. Add remaining mozzarella cheese and remaining 1/4 cup Parmesan cheese.
Coat foil with cooking spray; cover baking dish with foil. Bake for 45 minutes. Uncover; bake about 10 more minutes or until top begins to brown. Let stand for 15 minutes before serving. If desired, garnish with arugula and/or pine nuts.