2.06.2014

Squash, Zucchini, & Italian Sausage Lasagna

Do you ever get a recipe that you change one thing, and then you make it again and you change another…and then all the sudden a year later its nothing like the original recipe? Well, I don't know about you but I do this…a lot! That's sorta what has gone down with my lasagna. I've always had my mother's recipe..you know "the traditional lasagna." The recipe that I won't ever change.  But then I got a no boil noodle one from Chicken Strips a couple years ago. This particular recipe started out being hers and now it's this:

| The Ingredients | 


Oven Ready No Boil Lasagna Noodles
Italian Sausage 
Mozzarella Cheese ( I usually use two bags because I enjoy it being nice and gooey!)
2 Zucchini
2 Squash
1-2 cloves garlic chopped (omit if you aren't a garlic lover)
1/2 cup chopped onion
Sauce of choice


| The Directions | 


While my italian sausage is growing I chopped my garlic very fine and throw in the skillet to cook through the sausage. After I get my onion chopped I add that too and finally pour my sauce into the meat mixture and cook on low while I chop my zucchini and squash.


I always begin with a layer of noodles. 


Next, I spread a layer of meat, then top with my chunked veggies. I sprinkle a thin(ish) layer of mozzarella and then begin again with another layer of noodles.
Repeat same process.


 I make my lasagna only two full layers so instead of the thin layer of mozzarella I basically dump an entire bag and a half on top ;-)


Cover and bake at 400 for 40 min. Uncover and bake an additional 20 min or until cheese is lightly brown on top!


I promise this is divine...
Now go ahead and change it up and tell me what you do instead!!! 
Enjoy!


3 comments:

  1. This looks delicious!!! I wish they made GF lasagna noodles!!

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  2. I really wish Chris would eat vegetables, because this looks amazing! I might have to make a small batch for myself!

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