Italian Zucchini Lasagna With Bread

 

Our Zucchini Lasagna with Bread is a different lasagna as it has no pasta. This is a very rustic lasagna that the Italians use sometimes as a main dish or a side dish. The sauce and cheese really bring in the Italian flavors in the layers of the lasagna. This is a great family dish that we all enjoy here at the cottage. The use of bread makes a really different lasagna recipes and one that has become one of our favorites.

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How To Make 

Italian Zucchini Lasagna With Bread Recipe

Prepare the Zucchini strips, place in a deep dish.

cover with salt then set aside.

Brown the ground chuck and Italian sausage in a hot skillet.

Add the liquid to complete the sauce, then let it simmer.

Place some of the sauce in the bottom of the baking dish.

Place the day old bread on top of the sauce mixture

 then place some of the sauce on top of the bread.

Spread the sauce mixture over the bread.

Place the Zucchini slices on top of the sauce over the bread.

Spread the Ricotta Cheese over the top of the Zucchini.

Repeat the layer of bread, sauce, Zucchini, and Ricotta.

The last layer is covered with the remainder of 

the sauce and a layer of cheese. Then bake in the oven.

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Italian Zucchini Lasagna With Bread

Italian Zucchini Lasagna With Bread a very rustic lasagna that the Italians use sometimes as a main dish or a side dish. Delicious Italian flavors.

Ingredients

• 2 pounds Zucchini
• 1 teaspoon salt
• 2 tablespoons butter for the baking dish
• 16 slices of French Bread, day or two old
• 2 cups Ricotta Cheese
• 4 cups mixed Italian Cheese, shredded

Italian Tomato Sauce

• 1 pound Italian Sausage
• 1 pound ground chuck
• 2 cups diced tomatoes with juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 teaspoon anise seed
• 1 1/2 cups tomato paste
• 3 to 4 cups water

Instructions

1. Wash and dry the Zucchini, then slice it lengthwise in very thin strips. Place the strips in a large dish and salt the Zucchini, tossing it to make sure it is salted, then set aside.
2. Brown the Italian Sausage and the ground chuck in a large sauce pan or Dutch oven and drain
3. Add the tomatoes and all the seasons, mix well
4. Add the tomato paste and water, mix well. Simmer for at least 30 minutes.
5. Butter the bottom of a 9 X13 lasagna baking dish. A lasagna baking dish will be deeper than a regular baking dish.
6. Place 1 cup of the tomato sauce on the bottom of the pan and spread it evenly.
7. Place a slice of the bread on top of the sauce, take pieces of the bread to fill in so it is a solid base.
8. Spread 2 cups of the sauce on top of the bread, then lay slices of the Zucchini on top of the sauce.
9. Spread 1/2 of the Ricotta Cheese on top of the Zucchini strips and smooth it out as best you can. Sprinkle 1 cup of the mixed Italian cheese on top of the Ricotta.
10. Repeat all the layers.
11. Pour the remainder of sauce on the top layer and sprinkle with the remainder of the cheese.
12. Place a foil tent over the lasagna and bake at 400 degrees for 45 minutes, then remove from the oven and remove the tent. Place the lasagna back in the oven and bake uncovered for 15 minutes until golden on top.
13. Remove from the oven and let set for 15 minutes before serving.

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Remove from the oven and let set for 10 minutes before serving.

Ready to slice and serve!

Delicious layers of Zucchini, bread and cheese, covered with sauce.

Sure hope you enjoy this recipe!

It is always our pleasure for you to stop by the cottage for a visit, and spend time with us in the kitchen. Food always taste better when shared with a friend. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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