Ingredients
1 pound bulk Italian sausage1 large onion, chopped2 garlic cloves, minced2 cans (28 ounces each) crushed tomatoes1 can (6 ounces) tomato paste1/3 cup minced fresh parsley2 teaspoons sugar1 teaspoon dried basil1 teaspoon dried oregano1/4 teaspoon pepper3 medium zucchini, sliced lengthwise1 tablespoon butter1 large egg15 ounces ricotta cheese3/4 cup plus 2 tablespoons grated Parmesan cheese, divided6 lasagna noodles, cooked and drained3 cups shredded part-skim mozzarella cheese, divided
Preparation
In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.
Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce.
Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.
