Zucchini and Spaghetti Lasagna

Ingredients

4 zucchini – peeled and cut
1 Vidalia onion – diced
5 cloves of garlic – chopped
½ cup fresh Italian parsley – chopped
29 oz. can of crushed tomatoes
3-4 tbs. red wine
1 tsp. salt
1 tsp. black pepper
1 tbs. dried oregano
½ tsp. red pepper flakes
½ tsp. sugar
16 oz. mozzarella – shredded
½ lb. sliced salami
¼ cup Italian style breadcrumbs
2 lbs. your favorite spaghetti
Olive oil

Preparation

1
Heat a saucepot with 2-3 tablespoons of olive oil. Add the onions, garlic, zucchini and Italian parsley and sauté until the onions are softened and the garlic fragrant.
2
Add the crushed tomatoes, seasonings and wine and simmer on low while preparing the spaghetti.
3
Preheat Oven 325 degrees
4
Drain the spaghetti; place in a bowl and toss with some of the sauce, reserving a little sauce for between the layers and the top of the “lasagna”.
5
Drizzle a little olive oil at the bottom of a large baking pan. Place 1/3 of the spaghetti at the bottom of the pan then a layer of salami and shredded mozzarella. Repeat the process until you have used the spaghetti and the sauce.
6
Bake for 45-50 minutes.
7
Let rest for at least 15 minutes before cutting.
.

Added:

Wednesday, August 6, 2014 - 7:57pm

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