Lasagna with Zucchini and Sausage a guaranteed successful first course! A simple recipe perfect for family Sundays, but not only. A quicker and more delicate alternative, yet tasty and flavorful compared to classic lasagna. Also try the lasagna with mushrooms and béchamel and the lasagna with sausage ragù. Layers of fresh zucchini, flavorful sausage, and creamy béchamel come together in an elegant and irresistible dish, save the recipe and make it as soon as possible!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 zucchini
- 3 sausages
- 1 clove garlic
- 1 cup béchamel sauce
- 1 cup mozzarella
- 1/4 cup grated Parmesan cheese
- 9 oz thin egg lasagna sheets
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Baking Dish
How to Make Lasagna with Zucchini and Sausage
First, trim the ends of the zucchini, then grate them with a large-holed grater. Sauté a clove of garlic in a pan with a drizzle of olive oil, add the zucchini and cook for 5-6 minutes and salt.
Add the crumbled sausage and continue cooking until the sausage is golden. After the cooking time (about 5 minutes), add the béchamel and mix.
Place some béchamel on the bottom of a baking dish, then lay the first sheet, and add the prepared filling.
Create several layers, leaving a generous sprinkle of grated Parmesan on top to form a crust. Bake for 15 minutes at 375°F in static mode.
Storage and Variations on Lasagna with Zucchini and Sausage
Lasagna can usually be prepared well in advance because they are one of those dishes that gain flavor when they rest. If you have leftovers, they can be stored in the refrigerator in an airtight container. As a last resort, you can also freeze them for up to 2 months, but only if you have used very fresh ingredients.
