Zuchini and sausage lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 2 | smalls | Carrots; finely chopped |
| 1 | Onion; finely chopped | |
| 2 | Stalks celery; finely chopped | |
| ½ | pounds | Spicy sausages |
| ⅔ | cup | Dry white wine |
| 3½ | cup | Canned Italian peeled tomatoes; drained and chopped |
| Salt and freshly ground black pepper | ||
| 1¾ | pounds | Small succhini; sliced |
| ½ | teaspoon | Chopped fresh oregano; (or 1/4 tsp - dried) |
| 1 | pounds | Lasagna sheets |
| 2 | cups | Shredded fontina cheese |
| ¾ | cup | Grated parmesan cheese |
Directions
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@...> on Dec 30, 1997