Noodle-Less Zucchini LasagnaFoodista
2 zucchini (small-ish, about as wide as your peeler)
2 italian sausage (casings removed)
1 onions (large)
2 pattypan squash (medium, or sub whatever squash you have on hand)
1 green bell pepper (large)
2 cloves garlic
12 ounces ricotta cheese
1 cup grated parmesan cheese
1 cup mozzarella cheese (grated)
1 jar marinara sauce (or make your own)
1 bunch fresh herbs
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1Slice (or using a peeler, peel) long thin strips of zucchini. Set out on a cookie sheet and sprinkle with salt. This will help dry out the zucchini so the lasagna isn't too runny. Let sit for about 10-15 minutes, then rinse excess salt off. To remove water, sandwich lasagna "noodles" between two kitchen towels and run over them with a rolling pin. Set aside.
2Cook up sausage until no longer pink. Add onion, garlic, squash and bell pepper and cook until onion has softened. Add marinara sauce.
3In a medium bowl, slightly beat one egg. Add container of ricotta cheese, 1/2 cup Parmesan cheese, and fresh herbs and mix well.
4Now it is time for layering! Add about 1/3 of sauce to bottom of pan. Layer zucchini "noodles". Place 1/2 Ricotta cheese mixture over that, then 1/3 mozzarella cheese. Repeat until you run out of ingredients. On top, add last bit of sauce and top with the rest of the mozzarella and 1/2 cup Parmesan. I added some pepper and a small handful of freshly chopped basil to the top.
5Cook in preheated oven around 30-40 minutes, or until sauce is bubbling and cheese on top is melted and a bit browned.