Zucchini lasagna with sausage (Print Version)
# Ingredients:
→ Main Layer
01 -
One package of lasagna sheets (Herta brand)
02 -
Two medium-sized zucchinis
03 -
800g of sausage meat
→ Tangy Mustard Sauce
04 -
160g of thick cream (crème fraîche)
05 -
100ml of milk
06 -
1 tsp of strong mustard
→ Rich Tomato Sauce
07 -
1 tbsp of olive oil
08 -
A single onion
09 -
1 garlic clove
10 -
A canned portion of peeled tomatoes
11 -
2 tsp of tomato paste
12 -
200ml of water
13 -
1 tsp of dried Provencal herbs
14 -
Half a tsp of sugar
15 -
Salt and pepper to taste
→ Cheese Toppings
16 -
100g of shredded cheese
17 -
50g of grated Parmesan
# Instructions:
01 -
Warm the sausage meat over gentle heat in a frying pan until cooked. Drain any extra juices through a colander and set it aside.
02 -
Slice the zucchini into thin rounds. Trim the lasagna sheets into approximately three strips each to fit your baking dish.
03 -
Chop up the onion and garlic. Heat them in a pot with olive oil till softened. Then mix in the tomato paste, the canned tomatoes, water, Provencal herbs, a pinch of sugar, plus your preferred amount of salt and pepper. Let it simmer quietly for 10 minutes.
04 -
Combine the milk, thick cream, and mustard together in a bowl. Add some salt and pepper.
05 -
Turn on the oven to 180°C (fan setting). Start your lasagna layers by spreading some tomato sauce at the bottom of a deep baking dish. Keep layering in an alternating pattern: lasagna sheets, zucchini, meat, mustard sauce. Finish the top with a layer of sheets, cover with some shredded cheese and the last of the tomato sauce. Sprinkle on Parmesan. Cover it with foil and bake for 50 minutes. For the last 10 minutes, grill it uncovered to brown the top.
# Notes:
01 -
You can assemble the dish earlier in the day and bake it fresh just before serving.
02 -
For a lighter option, switch out the regular cream for low-fat cream.