Sausage and Zucchini Lasagna

• 2 8oz Zucchini (quartered length wise and sliced)
• 3/4 lb Italian Pork Sausage (casing removed)
• 1 tbsp Olive Oil
• 1 lb Part Skim Ricotta Cheese
• 1 White from Large Egg
• 8 oz Shredded Mozzarella
• 1/2 cup Grated Parmesan Cheese
• 1/4 tsp Kosher Salt
• 1/4 tsp Fresh Ground Black Pepper
• 3 cup Herb Flavor Spaghetti Sauce
• 1 tbsp Minced Garlic
• 1 box No Boil Lasagna Noodles
• 3 tbsp Basil Seasoning

1. Pre heat oven to 400F
2. Saute sausage, zucchini, and minced garlic in olive oil in a non stick pan over medium heat until sausage is browned.
3. Remove from heat and let cool slightly.
4. Combine ricotta, egg white, mozzarella, 1/4 cup parmesan, salt, and pepper.
5. Mix well together.
6. Spread 3/4 cup of spaghetti sauce on bottom of 8x11 nonstick pan.
7. Top with noodles going length wise down the pan.
8. Next spoon 1/2 of sausage mixture and then 1/2 of cheese mixture and basil over the noodles.
9. Assemble another layer using instructions from step 4.
10. End with a last layer of noodles on top and cover with sauce and remaining parmesan cheese.
11. Cover tightly with foil and bake 45 minutes.
12. Let rest 10 minutes before cutting and serving.

zucchini, italian pork sausage, olive oil, ricotta cheese, white from, mozzarella, parmesan cheese, salt, ground black pepper, garlic, no boil lasagna noodles, basil

Taken from cookpad.com/us/recipes/362519-sausage-and-zucchini-lasagna (may not work)