zucchini and spaghetti lasagna
A delicious take on an Italian classic, but fast and simple to prepare! Enjoy!
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yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For zucchini and spaghetti lasagna
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4 zucchini – peeled and cut
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1 vidalia onion – diced
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5 cloves of garlic – chopped
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½ cup fresh italian parsley – chopped
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29 oz. can of crushed tomatoes
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3-4 tbs. red wine
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1 tsp. salt
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1 tsp. black pepper
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1 tbs. dried oregano
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½ tsp. red pepper flakes
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½ tsp. sugar
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16 oz. mozzarella – shredded
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½ lb. sliced salami
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¼ cup italian style breadcrumbs
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2 lbs. your favorite spaghetti
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olive oil
How To Make zucchini and spaghetti lasagna
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1Heat 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. Add the crushed tomatoes, seasonings and wine and simmer on low while preparing the spaghetti. Preheat Oven 325 degrees 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”. 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. Bake for 45-50 minutes. Let rest for at least 15 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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