16 oz. Ground Italian sausage
Sliced green pepper
1 can Hunt’s Three cheese or Hunt’s Garlic and Herb sauce
Ricotta cheese 32 oz. (or substitute Cottage cheese)
Garlic powder (to taste)
Italian spice (to taste)
Red pepper flake (to taste)
Dried Basil (to taste)
16 oz. Mozzarella cheese
To prepare the zucchini to use as lasagna noodles:
Wash and peel zucchini in strips (leave some skin for color and firmness. Slice length-wise to make strips. About 4 strips per vegetable, 3/8 inch thick. Lightly salt and wrap strips in paper towels to remove some of the moisture.
While zucchini rest, cook Italian sausage and drain of paper towels.
Sauté garlic, onion, green pepper, and mushrooms for a minute or two.
In a 9.5 X 11 pan (family size) or smaller single-serve pans, ladle a layer of Hunt’s sauce in the bottom of the pan. Layer zucchini, Italian sausage, Ricotta cheese, sautéed vegetable, spice to taste, and Mozzarella cheese. Repeat twice. Top with sauce and Mozzarella.
Cover with foil and bake for 30 to 45 minutes at 350 degrees or until bubbly and cheese is melted.
Can substitute sausage with ground turkey, chicken or lean hamburger or less fat. This recipe can be made meat free using vegetables such as yellow squash, spinach or cooked southern greens.
This is a good filling meal for diabetics as the starchy noodles are replaced with vegetables.
Any leftover uncooked veggies can be used in a salad to be served with this dish.