I found this recipe on the back of a chicken sausage package, believe it or not. And it was REALLY awesome. I wanted to eat the entire thing in one go. I used a lot more sauce than it recommended, and it was homemade sauce from our own tomatoes last summer, but I think this would be awesome with sauce from a jar too. Lots of veggies make it really great. Definite make again.
- 1 package of chicken sausage (I used a chicken an herb), sliced
- 2-3 cloves garlic
- 1 Onion, chopped
- 1 Red Bell pepper, chopped
- 1/4 cup red wine (I used merlot but I think any would do)
- 1 cup low sodium tomato basil pasta sauce (I did not measure, but it was probably closer to 2 cups, and homemade)
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 large, fresh, zucchini squash thinly sliced lengthwise with a mandolin or french knife
- 1/3 sec spray Cooking Spray, olive, extra virgin
- 8 oz part skim Ricotta Cheese
- 1 large egg
- 1/2 tsp black pepper
- 6 oz Spinach, baby, fresh chopped
- 12 oz shredded, low sodium Mozzarella Cheese
- 1/4 cup grated, low sodium Parmesan Cheese
Sauté the garlic, onion, red pepper with olive oil for 2 – 3 minutes, add the sliced chicken sausage and brown for 3 – 4 minutes. Add the red wine, reduce over high heat, then add the tomato sauce, basil and oregano and simmer for 10 minutes. Preheat oven broiler to high.
Meanwhile prepare a baking sheet with the cooking spray, place the squash slices on the sheet pan, and coat with the cooking spray. Broil on high for 4 – 5 minutes until lightly browned. Watch carefully so that the pieces don’t burn.
Preheat oven to 350 degrees.
Using a small mixing bowl, mix the ricotta, egg substitute and black pepper.
Cover lasagna pan with a thin coat of sauce. Layer squash, then ricotta/egg mix, spinach, mozzarella then rest of sauce, squash, ricotta and top with the parmesan cheese.
Bake, foil covered 45 minutes with a layer of shredded parmesan cheese on top. Remove foil for another 15 min. Can cool and freeze.