Zucchini-Layered Vegetable Lasagna…

with or without noodles

It’s Summer!! Super easy and the perfect way to use seasonal vegetables! Make this colorful, yummy layered zucchini lasagna to create a low carb, gluten free meal! Can be prepared with noodles too… either way it's great!

Zucchini-Layered Vegetable Lasagna…with or without noodles

Yield: 6 – 8 servings

Ingredients:

¾ pound Italian sausage, turkey or pork
1 large yellow onion, chopped
5 -6 large fresh basil leaves, chopped
4 sprigs fresh oregano
4 -5 cloves garlic, minced
1 jar pasta sauce, 32 ounces
1 medium zucchini (or two small)
1 medium summer squash (or two small)
1 medium eggplant
Salt & pepper to taste
Optional: 9 – 10 sheets Barilla oven- ready lasagna noodles (or gluten free noodles)
2 cups mozzarella, shredded
5 slices mozzarella or provolone cheese, quartered
Garnish: Extra fresh basil leaves and fresh grated Parmesan cheese

Equipment needed:

Cutting board
Chef knife
Measuring spoons
Large skillet
4 – 5 quart casserole dish
Rubber spatula or wooden spoon
Large serving spoon or ladle
Aluminum foil
Vegetable oil spray

Lasagna is one of my favorite dishes and experimenting with different ingredients makes it fun to prepare… and eat! During the summer when the zucchini is growing so fast you can watch it grow, you never know what to do with it all. I have many side dishes and dessert recipes on the blog that use zucchini, that you don't have to prepare it twice the same way. August 8th is National Zucchini Day, as well as, Leave a Zucchini on Your Neighbor’s Front Porch Day! Perfect excuse to share produce with the neighborhood. This recipe is different than others in that you can make it with or without noodles. My daughter follows a gluten free diet, so this has been made using gluten free lasagna noodles or just with vegetables. Holds together a bit better with pasta, as well as absorbs extra juices created with cooking the squash. Make however you choose and enjoy this nutritious meal!

Preheat oven to 350 F.

First step …

1) Cook the sausage and prepare the sauce. Grab a large 10-12 inch skillet and place it over medium high heat. Break up sausage into the heated skillet and add chopped onions and minced garlic. Sauté all together while stirring occasionally, to break up sausage and mix in aromatic veggies. The aroma will be devine! Sauté until onions are translucent and slightly yellow in color.

Meanwhile as meat is cooking…

2) Prepare the casserole dish by drizzling with olive oil over bottom of dish and spread to coat sides. Set aside for later.

3) Veggie Prep: Cut the zucchini, summer squash and eggplant into ½ inch slices. Depending on size of the vegetables, you will need a total of about 10 – 12 slices each to cover each layer. Chop basil leaves and oregano to add to sauce.

Time to make sauce…

To make life easier, use a quart jar of your favorite jarred pasta sauce. I usually have homemade jarred sauce to use for dishes like this, since I harvest a ton of tomatoes from my garden. If you want to make homemade sauce… try the marinara recipe from this blog.

4) Pour the sauce over the cooked meat combination and add the chopped fresh basil and oregano. Stir well to combine. Taste to check for needed seasoning. I usually add about ½ -1 teaspoon of salt and a few grinds of fresh pepper. Allow the sauce to simmer over very low heat as you gather the remaining ingredients.

Get ready for the first layer!

5) First vegetable layer is eggplant. I place the eggplant on the bottom as the size of the vegetable is generally the largest and provides stability when serving. Scoop and spread about a third of the sauce over eggplant. Add another layer of dry pasta and cover with about ¾ cup of shredded cheese. Layer one complete!

**If using pasta, start by lining the bottom of the casserole with pasta. It will take about 3-4 sheets dry pasta to cover the surface. A couple of the dry noodles will need to be broken in half to cover surface. Kind of like a puzzle, but you create the pieces. Doesn't have to be perfect… pasta will absorb liquid and hold the bottom together…remember, no one sees this layer.

6) Next layer is pretty much the same process as one, except use the summer squash. Occasionally I cut a few squash slices in half to ensure even coverage and keep gaps small. Finish with pasta and cheese. Alternate the laying of pasta to vary where the gaps are in the pasta sheets. This will help to hold the servings together. Layer two … complete!

Last vegetable layer is zucchini!

7) I like the green color with the tomato on top too. Green and red are complementary colors = meal appeal! Layer zucchini and remaining sauce on top. Arrange last layer of pasta sheets on top. Here it is more important to make coverage more even and to seal top as shown. Overlapping a bit might also be necessary. Cheese will cover it so perfection is not critical!

You’re almost finished! The final cheese layer is next.

8) Stack slices of cheese on top of each other and cut into quarters. Sprinkle remaining ½ cup of shredded mozzarella and these quarters over pasta sheets as shown above. Chop a bit of fresh basil and oregano for added meal appeal. Notice how much prettier your casserole looks with that added touch?

Time to cover your lasagna up for baking!

9) Cut a piece of aluminum foil large enough to cover casserole dish and spray a bit of vegetable spray on top. This will help prevent melted cheese from sticking to the foil during baking. Place foil, oil side down, over casserole and crimp sides to provide a seal, not to tight as remember, you will remove the foil for browning later. As the casserole bakes and steam is created, the pasta will absorb the sauce and juices and soften.

Bake Time!!

10) Place lasagna in preheated 350 F oven on center rack for 40 minutes. Remove foil carefully and continue to bake until edges bubble and top is golden brown. Allow baked lasagna to rest for 10 – 15 minutes before serving. Doesn't it look yummy?

Dinner Time!!

Cut your lasagna into 6 – 8 rectangles depending on the appetites sharing your dinner! Garnish with a few leaves of fresh basil and a sprinkle of fresh Parmesan… Serve with a side salad and maybe a slice of garlic bread! Enjoy!!