A perfe
ct, throw together lasagna to feed a crowd, this super cheesy and saucy, zucchini and sausage filled lasagna is sure to please everyone, can me made ahead of time and bakes in under an hour!
| Prep Time | 20 Mins |
| Cook Time | 45 Mins |
| Servings |
8-10 People
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Ingredients
- 2 Spicy Italian Sausage Links Sweet Italian is just as good
- 1 Jar Tomato Marinara Sauce Rao's or similar
- 6-9 No-Boil Lasagna Noodles Barilla is best but other brands are fine
- 1 15oz Container Ricotta Cheese Whole milk or part skim
- 1 Block Mozzarella Cheese, sliced into thin rounds Shredded equivalent works fine too
- 4 Cloves Garlic, roughly hopped
- 1 Medium Zucchini Squash, chopped to 1 inch pieces Yellow Squash works just as nicely
- 1 Small - Medium Yellow Onion, roughly chopped
- 1 Large Can Whole San Marzano Tomatoes, drained & roughly chopped 2-4 fresh chopped tomatoes are a perfect substitute, sprinkle with a pinch of kosher salt to bring out their flavor
- 1 Handful Basil Leaves, roughly chopped
- Chili Flakes to taste
- 1 Tbsp Garlic Salt
- 2 Tbsp olive oil
- Fresh ground pepper to taste
- Kosher salt to taste
- Freshly grated Parmesan cheese to taste at serving
Ingredients
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Instructions
- Preheat oven to 375 Degrees
- Saute the sausages according to the package directions until cooked through. Allow to cool and rest 5-10 minutes and slice into rounds.
- Cut zucchini squash lengthwise and then chop to create 1 inch pieces. Slice onion the same way. Add to the left over sausage drippings, season with a few pinches of kosher salt and cracks of pepper and saute over medium heat 6-8 minutes. In the last couple of minutes, add half of the chopped garlic and toss. Saute an additional minute or 2. Vegetables should still be firm and hold their texture. Remove from heat to cool.
- Combine ricotta with the remaining half of the chopped garlic, garlic salt, a few cracks of pepper and chili flakes to taste. (The more you add, the spicier the lasagna will be, if you prefer a milder version simply leave them out.)
- Open the canned tomatoes, drain and roughly chop. If using fresh tomatoes, after a rough chop I like to sprinkle with a pinch of kosher salt to bring out the juices and flavors.
- In a medium sized lasagna pan, open your jarred marinara sauce and spread a thin layer over the bottom of the pan. Add a layer of 3-4 pasta sheets (depending on how big your pan is and the size of the lasagna noodles you are using). Top with ricotta and slices of mozzarella. Add a layer of sausage, squash/onions, tomatoes then torn basil leaves. Cover with half of the remaining marinara. Repeat the layers one more time ending with the final layer of marinara and mozzarella cheese.
- Bake 35 minutes covered with foil. It is very important to cover the lasagna to allow the sauces and steam to cook the noodles. After 35 minutes, remove the foil and continue to bake another 10-15 minutes until very bubbly and the cheese is lightly browned to your liking.
- Allow to cool 10 minutes before slicing. This is a very sauce and cheesy lasagna and slices will be slightly runny. The longer it sits, the more it will set up.
- Serve with freshly grated Parmesan cheese and additional chopped basil leaves for a beautiful presentation!
Recipe Notes
This simple lasagna is perfect to make ahead of time and will sit in the refrigerator up to 3 days before baking. If you have time, allow the lasagna to come up to room temperature an hour or so on the counter top. If not, not a big deal just be sure to increase your covered cook time by 15 minutes. Enjoy!
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