Zuchini and sausage lasagna

1 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
2 smalls Carrots; finely chopped
1 Onion; finely chopped
2 Stalks celery; finely chopped
½ pounds Spicy sausages
⅔ cup Dry white wine
3½ cup Canned Italian peeled tomatoes; drained and chopped
Salt and freshly ground black pepper
1¾ pounds Small succhini; sliced
½ teaspoon Chopped fresh oregano; (or 1/4 tsp - dried)
1 pounds Lasagna sheets
2 cups Shredded fontina cheese
¾ cup Grated parmesan cheese

Directions

Heat half the oil in a pan and add carrots, onion and celery. Fry gently until softened.

Remove casings from sausages (or buy bulk) and discard casings. Add meat to the pan and break up with a wooden spoon when stirring. Fry until brown, then pour in wine. Increase heat and cook until liquid is reduced byhalf.

Add tomatoes, lower heat and simmer for 40 minutes, stirring from time to time. Season to taste.

In a separate pan, heat the remaining oil and fry zucchini with a little salt and oregano until tender and golden Cook lasagna according to instructions and drain on dry tea towels Preheat oven to 350 degrees

In a greased deep recgtangular ovenproof dish place a layer of pasta. Add a thin layer of sauce, then some zudcchini slices. Sprinkle with some fontina and Parmesan cheese. Continue this layering until all ingredients are used up, finishing with fontina and Parmesan. Pake for 35 - 40 minutes.

Posted to recipelu-digest Volume 01 Number 556 by Gauldraya <Gauldraya@...> on Dec 30, 1997

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