Sausage And Zucchini Skillet Lasagna Food

ZUCCHINI SAUSAGE LASAGNA

Ingredients:

• 1 pound bulk Italian sausage
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1/3 cup minced fresh parsley
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3 medium zucchini, sliced lengthwise
• 1 tablespoon butter
• 1 large egg
• 15 ounces ricotta cheese
• 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 6 lasagna noodles, cooked and drained
• 3 cups shredded part-skim mozzarella cheese, divided

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside., Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce., Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.

FAVORITE SKILLET LASAGNA

Ingredients:

• 1/2 pound Italian turkey sausage links, casings removed
• 1 small onion, chopped
• 1 jar (14 ounces) spaghetti sauce
• 2 cups uncooked whole wheat egg noodles
• 1 cup water
• 1/2 cup chopped zucchini
• 1/2 cup fat-free ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 cup shredded part-skim mozzarella cheese

Steps:

• In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.