Zucchini Sausage Lasagna Recipe
Common sense dictates that lasagna made with anything besides the classic ribbon pasta should be thrown in the garbage and burned.
How to Make Zucchini-Sausage Lasagna
First things first: get a mandoline. If you don't currently own this handy thin-cuts slicer, you better be either Gordon Ramsey or a professional Japanese samurai, because slicing zucchini into sandwich meat is not a task for the novice.
Secondly, be certain you have a large skillet or pan that doesn't have a rubber handle. For this recipe, we'll be setting the oven to 400 degrees Fahrenheit—well above average for baking standards. While most kitchenware rubber can withstand pretty high temperatures, be on the safe side and don't tempt fate.
Lastly, and this one is absolutely paramount, make sure you listen to music while cooking. A noisy kitchen is a happy kitchen.
Prep:15 min | Cooking: 45 min | Total: 1 hr
Note: Mandoline slicer recommended to accurately slice zucchini.
Olive oil (1 tbsp)
Onions, diced (3/4 cup)
Fresh garlic, minced (3 cloves)
Sweet Italian sausage (1 pound)
Skim milk ricotta cheese (1 cup)
Parmesan cheese, grated (1/2 cup)
Diced tomatoes, drained (one 14.5-oz. can)
Marinara sauce (1 cup)
Swiss chard, coarsely chopped (1/2 cup)
Basil, coarsely chopped (1/2 cup)
Zucchini, sliced lengthwise into thin strips (2 large zucchini)
Mozzarella cheese, shredded (1 1/2 cups)
Heat oil in an large, ovenproof skillet on high heat. Add onions and garlic and saute for 3 minutes. Add sausage and cook, chopping into smaller pieces, until browned (about 5 minutes). Do not discard skillet as you will use it later.
In a large bowl, combine sausage-onion mixture, ricotta cheese, Parmesan cheese, egg yolk, tomatoes, marinara, Swiss chard, and basil. Preheat oven to 400 °F.
Place half of the zucchini strips onto the skillet. Pour meat sauce on top, using a ladle or spoon to even-out the surface. Lay the remaining zucchini strips over the sauce. Sprinkle the surface with mozzarella cheese.
Place in oven and bake uncovered for 30-35 minutes or until cheese on top is lightly browned. Be cautious of pan handle as you serve.
History of Zucchini
Ever wondered why "zucchini" is spelled with two C's? Blame the Italians. In the 1800s, zucchini were in reference to their association with squash, which, in Italian, is sometimes pronounced "zucca."
Zucchini weren't born in Italy, however. As with many pseudo-vegetables, zucchini is actually native to Central America and was a significant staple in the indigenous people's menu. The fruit only wedged its way into Eastern cuisine in the late 1400s, after Columbus brought some seeds back to the Old World from an expedition.