No-Noodle Tuscan Lasagna
All the saucy, cheesy comfort of lasagna—without a single noodle in the way. Thin zucchini ribbons layer with Italian sausage, ricotta and a Tuscan garlic tomato sauce, making this a satisfying, colorful bake that feels indulgent but still fresh enough for a weeknight.
Ingredients
Method
- Heat oven to 375°F. Salt zucchini ribbons lightly and let stand on a towel for 15 minutes, then pat dry. This keeps the lasagna from getting watery.
- Heat Ellbee's Butter Olive Oil in a skillet. Brown sausage, then stir in Ellbee's Tuscan Gourmet Garlic. Add marinara and Ellbee's Tomato Basil Balsamic Vinegar; simmer 5 minutes.
- Layer zucchini, sausage sauce, ricotta and mozzarella in a 9-by-13-inch baking dish, repeating until used. Finish with mozzarella and Parmesan.
- Bake uncovered until bubbling and golden, 35 to 40 minutes. Rest 15 minutes, then scatter with basil and slice.
Notes
Time: 75 min
Kitchen tip: For clean slices, do not skip the rest time. It lets the zucchini, cheese and sauce settle into actual lasagna layers.
