6 dried lasagna noodles, broken into 2-3 inch pieces
12 oz bulk Italian sausage
1/2 cup chopped onion
1 medium zucchini coarsely shredded (about 1 1/2 cups)
1 24-28 oz jar mushroom pasta sauce
1 cup light ricotta cheese ( about 1/2 of a 15 oz carton)
2 tbsp. grated parmesan or romano cheese
Instructions
Cook pasta according to package directions. Drain thoroughly. In a 10-inch skillet cook sausage and onion over medium heat until sausage is no longer pin k, stirring to break up sausage as it cooks. Add zucchini; cook and stir for 1 minute. Drain off fat. Remove meat mixture from skillet. In the same skillet arrange about half of the lasagna-noodle pieces. Cover with about half of the pasta sauce. Spoon meat mixture over sauce. Spoon ricotta in mounds atop meat mixture and sprinkle with 1/4 cup of the mozzarella cheese. Arrange remaining lasagna noodle pieces atop cheese. Top with remaining lasagna noodle pieces atop cheese. Top with remaining pasta sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Cook covered, over medium heat about 10 minutes or until heated through and cheese is melted. Remove skillet from heat. fLet stand, uncovered, for 5 minutes before serving;
442 calories 25 g fat 62 chol. 961 sodium 32 carbo 3 g fiber 21 g protein
The pasta sauce you use has a big impact on the flavor of the dish. Any tomato-base sauce works. Give it a health boost with whole-grain noodles or swap out the zucchini for shredded carrots, yellow squash, chopped spinach, mushrooms, or sweet peppers.
Originally Submitted
8/12/2008
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