1 package Hot or Mild Italian Sausage--4-5 links or 1lbs
1 (25 - 28 oz.) jar marinara sauce , no sugar added
15 oz ricotta cheese
1 egg (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh basil leaves (chopped and loosely packed)
DIRECTIONS
Preheat the oven to 400ºF and line 3 to 4 large baking sheets with parchment paper. (You can do this in batches, if needed.)
Cook the Italian Sausage in a pan till brown and set aside
Cut the ends off of the zucchini, then use a mandolin slicer or a knife to cut the rest into long, wide slices that are 1/4-inch thic
Arrange the slices on the prepared baking sheets and sprinkle them generously with salt
Flip the slices over and salt the other side, too. Let the rest for 10 minutes
When 10 minutes have passed, blot the zucchini with a towel, removing the salt and excess moisture
Place the pans of zucchini in the oven to bake for 15 minutes at 400º F
Meanwhile, add the ricotta and egg to a large bowl, and stir them well to combine
You can add a pinch of salt to this, and any other dried Italian herbs you love for extra flavor
When the zucchini is done, remove it from the oven and lower the temperature to 375ºF.
Mix marinara sauce and cooked sausage together
To assemble the lasagna, start by spreading 3/4 cup of marinara-sausage sauce evenly into the bottom of a 9" x 13" casserole pan
Arrange a layer of zucchini noodles on top of that, followed by 1/3 of the ricotta mixture, 1/2 cup of shredded mozzarella and,, and 2 tablespoons of Parmesan
Sprinkle 1/3 of the fresh basil over that
Repeat the layers, starting with another layer of zucchini, followed by 1/2 cup of marinara-sausage sauce, and another 1/3 of the ricotta, 1/2 cup of mozzarella, Parmesan and basil
Repeat this layering one more time, with another layer of zucchini, the rest of the ricotta, another 1/2 cup of mozzarella, 2 tablespoons of parmesan, and the rest of the fresh basil
The final layer will be the last of the zucchini noodles, followed by the rest of the sauce, mozzarella and Parmesan
Bake the zucchini lasagna for 45 minutes at 375ºF, or until the top is golden brown and bubbly
Allow the casserole to cool for 15 minutes before slicing and serving
Leftovers can be stored in the fridge for 3-5 days in an airtight container
