Monday, January 16, 2012

Zucchini Spicy Lasagna

 I mixed 2 recipes together
  • 1 lb hot Italian sausage
  • 1/2 ground beef
  • 1 red onion
  • 3 cloves garlic
  • 1 can diced tomato
  • 1 can tomato paste 
  • cayenne
  • dried oregano
  • roasted red peppers
  • 1/4 c extra virgin olive oil
  • couples leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)

In a saute pan crumble the meat and brown it, along with the onions & garlic. 

Make the sauce by pureeing the Caned diced tomatoes, tomato paste, red peppers, cayenne and oregano, olive oil and basil, add sauce to the meat and mix well.

Preheat oven 350
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add a layer of thin sliced zucchini, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.
Bake for 40 minutes.
let it set for 10 minutes

You can add some mozzarella cheese and black olives.. I would have added diced mushrooms to meat if I had any =)

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