Sausage And Zucchini Skillet Lasagna Food

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SAUSAGE-AND- ZUCCHINI SKILLET LASAGNA

2022-03-20



Sausage-And- Zucchini Skillet Lasagna image

Make and share this Sausage-And- Zucchini Skillet Lasagna recipe from Food.com.

Provided by SarahBeth

Categories     One Dish Meal

Time 1h2m

Yield 1 lasagna, 4-6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 3/4 lb Italian pork sausage, casings removed
  • 2 (8 ounce) zucchini, quartered lengthwise and sliced
  • 1 tablespoon olive oil
  • 1 lb part-skim ricotta cheese
  • 1 large egg white
  • 8 ounces fresh mozzarella cheese, diced
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 3 cups jarred tomato sauce
  • 8 no-boil lasagna noodles
  • 1/3 cup fresh basil leaf, torn

Steps:

  • Heat oven to 400 degrees F.
  • Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
  • Remove skillet from heat; cool slightly.
  • Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
  • Top with 2 noodles, long sides touching.
  • Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
  • Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
  • Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
  • Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

Nutrition Facts : Calories 787.6, Fat 56, SaturatedFat 25.4, Cholesterol 155.7, Sodium 2408, Carbohydrate 25.8, Fiber 4.2, Sugar 10.9, Protein 47.2

SAUSAGE ZUCCHINI SKILLET

2022-03-20



Sausage Zucchini Skillet image

I began serving a version of this dish as a side with grilled salmon. I added sausage and rice-or noodles-to make a complete meal-in-one. -Debby Abel, Flat Rock, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients:

  • 1 pound Italian turkey sausage links, casings removed
  • 2 large zucchini, cut into 1/2-in. pieces
  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/4 teaspoon pepper
  • 2 cups hot cooked brown rice

Steps:

  • In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 262 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ITALIAN SAUSAGE AND ZUCCHINI

2022-03-20



Italian Sausage and Zucchini image

This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.

Provided by Michelle W

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients:

  • 1 ½ pounds Italian sausage links
  • 2 small zucchini, sliced
  • 1 small yellow squash, sliced
  • ½ cup chopped onion
  • 1 (14.5 ounce) can stewed tomatoes, with liquid

Steps:

  • In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
  • Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g

Top Asked Questions

  1. How to cook zucchini sausage?
    Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes. Add sausage back to the skillet along with minced garlic.
  2. What can I do with extra zucchini for lasagna?
    Ditch the noodles, and use up your extra zucchini in this no-fuss scoop-and-serve skillet lasagna, full of fresh, summery flavors (and, of course, cheese!). In 12-inch nonstick skillet, heat oil over medium-high heat.
  3. How do you cook zucchini for lasagna in the oven?
    Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles.
  4. How to cook lasagna with sausage noodles?
    Add the tomato sauce, dried basil, and a big pinch of salt to the sausage in the pan. Add the water. Stir and heat on medium-low heat until just warmed through. Add the lasagna noodles and press them into the sauce as best as you can. Try to submerge as many of the noodles as possible.

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