1 small onion chopped
3 cloves garlic minced
1 package mild Italian Sausage (remove casing)
3 Italian zuchinni (cut into rounds)
1 jar spaghetti sauce any kind
1 egg
32 oz. Ricotta Cheese
8 oz. Mozzerella Cheese (grated)
1 pkg. Lasagna Noodles
Olive Oil
Mix the ricotta cheese with 1 egg and set aside. Grate the mozzerella cheese and set aside. Cut the zuchinni into rounds and set aside.
In a skillet pour 2 TBS. olive oil and add the chopped onion and garlic. Saute until transparent in color making sure the garlic doesn't burn. Add the Italian sausage and crumble with the back of a wooden spoon. Cook until sausage is brown and add the jar of spaghetti sauce and 1/2 jar water. Simmer over low heat and remove when hot.
In a 9 x 13 inch pan, begin by spooning some of the sauce mixture on the bottom of the pan. Next add a layer of lasagna noodles (uncooked) to cover the bottom of the pan and follow with a layer of ricotta cheese, mozzerella cheese, zuchinni rounds, meat and noodles. Repeat with the above layers and finish with ricotta cheese, zuchinni, meat and mozzerella.
At this point, you can either bake and eat or cover and refrigerate until next day.
Bake at 350ยบ for 1 hour. Let cool about 15 minutes and serve. Great with salad and garlic bread!
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| At this point I covered and refrigerated before baking |
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| After baking |
