In God We Trust

est.1997

Updated November 28,  2018

Zucchini Squash Lasagne
From the kitchen at Almira

Prep Time: 1 1/4 hr
Total Time: 2 1/2 hrs

Ingredients:
1 lb ground beef 
1 lb bulk pork sausage 
3 (8 ounce) cans tomato sauce 
2 garlic cloves, minced 
1 teaspoon Italian seasoning 
1 teaspoon salt 
1/2 teaspoon pepper 
3 eggs 
1 cup Italian bread crumbs
3 tablespoons minced fresh parsley 
1 Tub Ricotta cheese 
1 lg fresh Zucchini
1 lg fresh Squash
1/2 cup grated Parmesan cheese 
12  lasagna noodles, cooked and drained 
1 lb shredded mozzarella cheese 

Instructions:
In a skillet, cook beef and sausage over medium heat until no longer pink; drain. 
Add the next seven ingredients. 
Simmer, uncovered, for 1 hour, stirring occasionally. 
In a bowl, combine the eggs, bread crumbs, parsley, ricotta and Parmesan. 
Thinly slice zucchini and squash
Spread 1 cup of meat sauce in an un-greased 13 x 9 baking dish. 
Layer with 3 or 4 noodles, Ricotta Cheese, 1 cup of mozzarella, 3 or 4 noodles, 2 cups of meat sauce, Zucchini and Squash slices and 1 cup of mozzarella. 
Top with remaining noodles, meat sauce and mozzarella (dish will be full). 
Cover and bake at 375°F for 50 minutes. 
Uncover, bake 20 minutes longer and let stand 15 minutes before cutting.