Makes 12 servings
Prep Time: 45 min.
Baking time: 45 min.
- Noodles Ingredients:
- 8 ounces (10) uncooked
dried lasagna noodles
- Meat Layer Ingredients:
- 1/2 pound bulk Italian sausage
- 2 medium (1 cup)
- 1 package (8-ounce) (2
cups) fresh mushrooms, sliced
- 2 medium (2 cups)
zucchini, cut into 1/4-inch slices, halved
- 1/3 cup water
- 1 can (14 1/2-ounce)
stewed tomatoes, cut up
- 1 (6-ounce) can tomato
paste 1 tablespoon Italian seasoning*
- 1 teaspoon garlic salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 2 cups cubed 1/2-inch
- Filling Ingredients:
- 1 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1 container (15-ounce)
- 1 egg, slightly beaten
- 8 ounces (2 cups)
Mozzarella Cheese, shredded
Heat oven to 350-degrees F. Cook lasagna noodles according to
package directions. Drain.
Meanwhile, in a
10-inch skillet cook sausage and onions over medium-high heat for
8 to 10 minutes until sausage is brown and onions are tender.
Drain off fat.
Add mushrooms and zucchini.
Reduce heat to
medium. Cook, stirring occasionally for 6 to 7 minutes, until
vegetables are crisply tender.
Stir in water,
stewed tomatoes, tomato paste, Italian seasoning, garlic salt,
sugar and pepper. Stir in cooked chicken.
In small bowl
stir together all filling ingredients except Mozzarella cheese.
Arrange half of
noodles in greased 13x9-inch baking pan.
Spread with half
of filling; spoon half of meat layer over top.
Sprinkle with 1
cup Mozzarella cheese. Layer with remaining noodles.
remaining filling; spoon remaining meat layer over top.
aluminum foil. Bake for 40 minutes.
with remaining Mozzarella cheese.
for 5 to 10 minutes or until heated through. Let stand 10 minutes
*Substitute 3/4 teaspoon each dried oregano leaves, dried marjoram
leaves and dried basil leaves.
** Substitute 1 (12-ounce) container cream-style cottage cheese.
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