Zucchini Lasagna
Preheat oven to 400°F. Cut your zucchini, first by slicing a small piece of each end just to expose the insides and so they lay flat. Slice each zucchini lengthwise into 4 slices. Line a baking sheet with parchment paper. Place zucchini on parchment, drizzle them with olive oil and sprinkle with salt. Bake for 25 minutes.
In a medium sized bowl add ricotta, egg, parmigiana, salt and basil. Stir to combine.
Over a large skillet heat ground sausage over medium high heat, breaking up sausage as it cooks. Season with salt and pepper, add garlic. Pour a cup of sauce in with the sausage and let it boil and cook down for 5-15 minutes.
Add marinara sauce on the bottom of your pan, spread evenly. Add one layer of zucchini on top of the sauce, spread half the ricotta mixture on top of the zucchini, spread half of the sausage mixture on top the ricotta. Add another layer of zucchini, ricotta and meat, ending in meat. Top with mozzarella cheese.
Bake in the oven for 30-35 minutes until the cheese on top melts and bubbles a little. Let sit to cook for 20 minutes before cutting.
Ingredients
6 Zucchini
1 tablespoon olive oil
1/2 teaspoon salt
1 cup ricotta
2 small eggs
1/2 cup grated parmigiano
two pinches of salt
4 basil leaves, or teaspoon basil
1-1 1/2 cups marinara sauce, any kind
1/2 cup shredded mozzarella cheese
Parsley for garnish
