Favorite Recipes · Healthy/Clean · Italian

Zucchini Lasagna

Ok, this stuff is seriously amazing!!! The Hubs agreed. We are both looking forward to eating more of this lasagna. Little Man didn’t complain once about eating it. Sweet Pea was devouring it so fast and she got seconds before The Hubs was able to take 10 bites. My favorite part? No bloat!!

The last several months I have been struggling with bloating. I’m learning that my body can only handle so many carbs each day. I love breads, pasta, cereal so the struggle is real. So when we tasted this deliciousness I was in heaven. I can have one of my favorite comfort foods with no bloat and feel amazing for hours after dinner. I seriously felt light as a feather!! I could go on and on about how good this was but you will just have to try it for yourself!

Ingredients
1 lb Ground Sausage, cooked
25 oz jar Tomato Sauce with Basil
5 oz Spinach, or more
5 medium Zucchinis, cut lengthwise about 1/8″ thick slices
16 oz tub Ricotta
1 Egg
2 tbsp Italian Seasoning, more for sprinkling
7 oz Mozzarella cheese, shredded

Directions
Preheat large skillet on medium heat, add the sausage and cook until no longer pink and in small pieces.
Drain the fat if needed.
While cooking the sausage, slice the zucchini.
Add tomato sauce to the pan with the sausage in it and store and let simmer for about 5 minutes.
Transfer to a medium bowl and set aside.
In the same skillet, add spinach and cook covered until it’s wilted.
Squeeze out all liquid and set aside.
While spinach is wilting, mix together ricotta, egg, italian seasoning and stir to combine.
Preheat oven to 350*F.
In a 9×13 baking dish, add a few tablespoons of the tomato basil sausage sauce and spread to coat the bottom.
Place zucchini lengthwise to create a single layer.
Spread half of the tomato basil sausage sauce, then half of the ricotta mixture, then top with spinach.
Repeat the layers starting with zucchini, sauce, ricotta, then one more layer of zucchini.
Top with mozzarella and back tightly covered for 45 minutes.
Remove foil and bake for another 20 minutes.
Broil on HIGH for 5 minutes or until the cheese has browned.
Let stand for about 10 minutes before slicing.
Cut into 8 slices and serve hot.

Notes: Refrigerate in an airtight glass container for up to 5 days or freeze for 3 months.

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