3/4 pound(s) Italian pork sausage, casings removed
2 (8-ounce) zucchini, quartered lengthwise and sliced
1 tablespoon(s) olive oil
1 pound(s) part-skim ricotta cheese
White from 1 large egg
8 ounce(s) fresh mozzarella cheese, diced
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
3 cup(s) jarred tomato sauce
8 no-boil lasagna noodles
1/3 cup(s) fresh basil leaves, torn
Instructions
Heat oven to 400 degrees F.
Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly.
Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick. Top with 2 noodles, long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes before cutting into wedges.
Originally Submitted
12/11/2009
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