Sage Sausage and Zucchini Lasagna
We sent our intern, Stacey, home with some of our Sage Sausage and asked her to test a new recipe. She and her kids ventured to their local farmers market to buy fresh ingredients. The kids had fun assembling the lasagna and everyone (kids included) has enjoyed this light, flavorful spin on classic lasagna. Inspired by Taste of Home Magazine and featuring Foris Meats' Sage Sausage, our new Sage Sausage and Zucchini Lasagna is sure to delight your family.
Did we mention this recipe can easily feed up to 12 people? Substitution Possibilities: Consider substituting zucchini entirely for lasagna noodles to reduce the carbs in your dish or swap Foris Meats' Hot Italian Sausage for Sage Sausage to add some heat to your dish.
Did we mention this recipe can easily feed up to 12 people? Substitution Possibilities: Consider substituting zucchini entirely for lasagna noodles to reduce the carbs in your dish or swap Foris Meats' Hot Italian Sausage for Sage Sausage to add some heat to your dish.
INGREDIENTS
- 1 lb Sage Sausage from Foris Meats
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1/3 cup fresh parsley, minced
- 2 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp pepper
- 3 medium zucchini, sliced lengthwise
- 1 tbsp butter
- 1 large egg
- 15 oz ricotta cheese
- 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 6 lasagna noodles, cooked and drained
- 8 cup shredded part-skim mozzarella cheese, divided
INSTRUCTIONS
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In a large skillet, cook sage sausage, onion, and garlic over medium heat until meat is no longer pink; drain.
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Add the tomatoes, tomato paste, parsley, sugar, basil, oregano, and pepper. Cover and simmer for 30 minutes, stirring occasionally.
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In another large skillet, cook the zucchini in butter until tender.
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In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.
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Spread 1-1/2 cups meat sauce in an ungreased 13x9-inch baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 3 cups of mozzarella cheese, and 2 cups of meat sauce. Repeat. Top with remaining meat sauce.
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Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Enjoy!
