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Zucchini And Sausage Lasagna

2 lb Zucchini, cut in half inch planks
1 lb And a half, sweet or hot Italian sausage
1 cup Onion, diced
4 clove Garlic, minced
1 cup Sundried tomatoes, diced
1 lb Mozzarella cheese, shredded
1 cup Shredded Parmesan or Romano cheese
2 cup Black olives, sliced
1 stick Butter
6 tbsp Flour
2 cup White wine
2 cup Milk or cream
1 tbsp Italian herb blend


Preheat oven to 400. In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes. Add the wine and whisk until smooth and thickened. Repeat with the milk or cream. In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat. To assemble: Ladle a cup of the white sauce in a large casserole dish. Next lay a layer of the zucchini over the sauce. Then the sausage crumbles. Then the tomatoes, cheeses, and olives. Continue repeating layers as you would for a lasagna. End with the sausage, cheeses and olives on top for a nice presentation. Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated. Let cool for 15 minutes before cutting and serving.

Source: cookpad.com