Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna

Servings:
6 to 8 Servings
Quantity
Ingredients
FOR THE SAUCE:
1 tablespoon
Olive oil
1/4 cup
Brown onions, chopped
1 tablespoon
Garlic, finely chopped
1, 24.28 ounce jar
Carmelina 'e...San Marzano® Italian Tomato Puree (Passata)
1/3 cup
Heavy cream
To taste
Kosher salt
To taste
Black pepper
1/2 cup
Parmesan cheese, finely grated
1 tablespoon
Fresh basil, chiffonade
FOR THE LASAGNA:
1 tablespoon
Olive oil
2 teaspoons
Garlic, finely chopped
1/4 cup
Brown onions, chopped
1 pound
Mild Italian ground sausage
12 ounces
Precooked lasagna sheets
8 ounces
Fresh Buffalo Mozzarella
1/2 cup
Parmesan cheese, finely grated
Garnish
Fresh Basil, chopped

Preheat oven to 375°F.  For the Sauce: In a large saucepan, heat 1 tablespoon olive over medium heat.  Add onions and garlic, and sauté for a few minutes until soft and translucent.  Add Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata) and bring to a boil.  Reduce to a simmer, add heavy cream and salt and pepper to taste.  Continue to let sauce reduce; simmer over low heat for 10 minutes. Remove sauce from heat. Stir in Parmesan cheese and fresh basil. Check seasonings and set aside. For the Lasagna: In a medium sauté pan, heat olive oil over medium heat.  Add 2 teaspoons garlic and 1/4 cup onion, and sauté for 1 minute.  Add ground sausage and continue to sauté until almost fully cooked. Add zucchini. Sauté mixture until liquid has evaporated, zucchini is tender and browned, and meat is fully cooked; about 7 minutes. Set sausage and zucchini mixture aside.  To finish, spoon some tomato sauce onto the bottom of a medium 3 quart square ovenproof baking dish, add a single layer of lasagna noodles, then a layer of the sausage and zucchini mixture, and finally a layer of Mozzarella. Repeat layers.  Top final layer with remaining sauce, Parmesan cheese and basil.  Cover lasagna with aluminum foil and bake in oven for 30 minutes.  Remove foil and continue to bake an additional 15 minutes, until cheese is melted and golden brown. Let cool 10 minutes before serving. Mangia bene!

 

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.