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Zuchini And Sausage Lasagna

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian		1	Servings

INGREDIENTS

1/2	c	Olive oil
2		Carrots, finely chopped
1		Onion, finely chopped
2		Stalks celery, finely
		chopped
1/2	lb	Spicy sausages
2/3	c	Dry white wine
3 1/2	c	Canned Italian peeled
		tomatoes drained and
		chopped
		Salt and freshly ground
		black pepper
1 3/4	lb	Small succhini, sliced
1/2	t	Chopped fresh oregano, or
		1/4 tsp – dried
1	lb	Lasagna sheets
2	c	Shredded fontina cheese
3/4	c	Grated parmesan cheese

INSTRUCTIONS

Heat half the oil in a pan and add carrots, onion and celery. Fry
gently until softened.  Remove casings from sausages (or buy bulk) and
discard casings. Add  meat to the pan and break up with a wooden spoon
when stirring. Fry  until brown, then pour in wine. Increase heat and
cook until liquid  is reduced byhalf.  Add tomatoes, lower heat and
simmer for 40 minutes, stirring from  time to time. Season to taste.
In a separate pan, heat the remaining oil and fry zucchini with a
little salt and oregano until tender and golden  Cook lasagna according
to instructions and drain on dry tea towels  Preheat oven to 350
degrees  In a greased deep recgtangular ovenproof dish place a layer of
pasta.  Add a thin layer of sauce, then some zudcchini slices. Sprinkle
with  some fontina and Parmesan cheese. Continue this layering until
all  ingredients are used up, finishing with fontina and Parmesan. Pake
for 35 - 40 minutes.  Posted to recipelu-digest Volume 01 Number 556 by
Gauldraya  <Gauldraya@aol.com> on Dec 30, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4871 Calories From Fat: 2122 Total Fat: 240.6g Cholesterol: 374.5mg Sodium: 7052.6mg Potassium: 4718.1mg Carbohydrates: 433.2g Fiber: 43.8g Sugar: 31.4g Protein: 228.2g