Zucchini sausage lasagna (Print Version)
# Ingredients:
→ Base
01 -
2 zucchinis
02 -
1 roll of lasagna sheets (Herta brand)
03 -
800g sausage meat
→ Mustard Sauce
04 -
100ml milk
05 -
160g full-fat crème fraîche
06 -
1 teaspoon of spicy mustard
→ Tomato Sauce
07 -
1 onion
08 -
2 teaspoons tomato paste
09 -
1 clove of garlic
10 -
A splash of olive oil
11 -
1 can of peeled tomatoes
12 -
1 teaspoon of mixed herbs (Herbes de Provence)
13 -
200ml water
14 -
Pinch of sugar (about ½ teaspoon)
15 -
Salt and pepper to taste
→ Cheeses
16 -
50g Parmesan cheese
17 -
100g shredded cheese of your choice
# Instructions:
01 -
On low heat, cook the sausage meat in a skillet until it’s done. Drain it in a sieve and set aside.
02 -
Slice the zucchinis into thin rounds. Cut the lasagna sheets into three strips each to fit your dish.
03 -
Chop the onion and garlic, then sauté them in a pot with a bit of olive oil. Mix in the tomato paste, canned tomatoes, water, herbs, sugar, salt, and pepper. Simmer gently for 10 minutes.
04 -
In a bowl, combine the milk, crème fraîche, and mustard. Season with salt and pepper to your liking.
05 -
Preheat your oven to 180°C (fan setting). Start by spreading a little tomato sauce at the bottom of a baking dish. Layer lasagna sheets, zucchini slices, cooked sausage meat, and mustard sauce. Repeat the layers and end with pasta at the top. Sprinkle shredded cheese and pour some tomato sauce on top. Finish with Parmesan cheese. Cover the dish with foil and bake for 50 minutes. Then, remove the foil and grill for another 10 minutes to brown the top.
# Notes:
01 -
You can make this dish ahead of time and bake it just before serving.
02 -
For a lighter option, go with low-fat crème fraîche.