Garden Fresh Zucchini Lasagna

By AroundtheBaywithDD

A great healthy alternative to regular lasagna! Family Favorite! Freezer friendly!

Ingredients

• 3 medium zucchini
• 1 lbs bulk italian sausage
• 1 TBSP olive oil
• 1 clove minced garlic
• 1 small onion, diced
• 4 cups tomato sauce
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated
• 2 eggs
• 1/4 cup fresh parsley chopped
• salt and pepper to taste

Details

Servings 12
Adapted from growagoodlife.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9x13 pan.

Rince and slice zucchini very thinly (use a knife, mandolin or vegetable peeler. Pat zucchini dry and set aside.

over medium heat, add olive oil and saute onion until tender. Add garlic and sausasge and cook until sausage is cooked. Add tomato sauce, salt and pepper. Reduce heat to love and simmer sauce for 15 minutes.

In medium bowl, combine, ricotta, 1 cup mozzarella, parmesan and eggs, and 2 TBSP fresh parsley. Mix well and set aside.

Ladle sauce to cover botttom of greased pan. Layer the sliced zucchini over the sauce, overlapping the edges slighly. Layer the cheese mixture and follow with a layer of meat sauce. Repeat laying until the pan is full. Top with remaining mozzarella cheese and sprinkle with the reserved parsley.

Covver the pan tightly with foil and bake for 45 minutes. Uncover and bake for 15 minutes or until bubbly. Remove from oven and let stand for 15 minutes to set up before cutting.

Serve and Enjoy!!