Tuscan Zucchini Lasagna
All the bubbling, saucy satisfaction of lasagna with tender ribbons of zucchini standing in for noodles. Tuscan garlic, a tomato-basil balsamic finish and a hearty sausage filling make it feel generous—not like a compromise dressed up as dinner.
Ingredients
Method
- Heat oven to 375°F. Salt zucchini ribbons lightly and set in a colander for 15 minutes, then pat dry. This prevents a watery lasagna.
- Heat Ellbee's Garlic Olive Oil in a skillet. Brown sausage, stir in Ellbee's Tuscan Gourmet Garlic, then add marinara and Ellbee's Tomato Basil Balsamic Vinegar. Simmer 8 minutes.
- Mix cottage cheese, 1 1/2 cups mozzarella, Parmesan, egg, salt and pepper. In a 9-by-13-inch baking dish, layer zucchini, cheese mixture and sausage sauce twice, ending with sauce and remaining mozzarella.
- Bake until bubbling and browned, 35 to 40 minutes. Rest 15 minutes before cutting so the layers settle, then finish with basil.
Notes
Time: 75 min
Kitchen tip: A mandoline makes quick, even zucchini ribbons; use the guard and keep the slices just thick enough to hold their shape.
