I wish I had an "after" picture of this delicious meal, but I was a bad blogger and stuffed my face instead of taking a picture.
Vegetable + Chicken Sausage Lasagne
- Lasagne noodles (I buy the no cook ones)
- Marinara sauce (my favorite is Rao's)
- 1 yellow squash
- 1 zucchini
- 5 fresh chicken sausage links
- Non-fat ricotta
- 2 chopped garlic cloves
- Baby spinach
- Fresh basil
- 1 egg
- Salt & pepper
- Mozzarella cheese
- Parmesan cheese
Use a mandolin to cut the squash and zucchini thin.
Combine the container of ricotta, with the chopped garlic, a couple handfuls of baby spinach, chopped basil, one egg and salt and pepper.
Take the sausage out of the casing and brown on the stove while breaking up into smaller pieces (use a touch of olive oil so it doesn't stick to the pan)
Take a pyrex dish and put some tomato sauce on the bottom of it. Then put a layer of the lasagne noodles. On top of the noodles put a layer of the ricotta mixture. Next, put a layer of cooked chicken sausage on top of the ricotta. Last, lay down a layer of the thin cut zucchini and squash so that it almost acts as a layer of noodles. Pour tomato sauce over this layer and start again.
Your top layer should end with noodles and then top with copious amounts of shredded mozzarella cheese.
Cook at 350 degrees for 45 minutes. Top the lasagne with tin foil while cooking.
When the lasagne is finished, remove the tin foil and place the lasagne below a broiler for a minute to brown the cheese.
And thats it! You end up using half the amount of pasta that you would normally use because of the thinly sliced vegetables and its an incredibly filling and delicious meal.