Zucchini And Sausage Lasagna

• 2 lb Zucchini, cut in half inch planks
• 1 lb And a half, sweet or hot Italian sausage
• 1 cup Onion, diced
• 4 clove Garlic, minced
• 1 cup Sundried tomatoes, diced
• 1 lb Mozzarella cheese, shredded
• 1 cup Shredded Parmesan or Romano cheese
• 2 cup Black olives, sliced
• 1 stick Butter
• 6 tbsp Flour
• 2 cup White wine
• 2 cup Milk or cream
• 1 tbsp Italian herb blend

1. Preheat oven to 400.
2. In a sauce pan, melt the butter.
3. Add flour and herbs.
4. Whisk and cook until thickened.
5. About 3 minutes.
6. Add the wine and whisk until smooth and thickened.
7. Repeat with the milk or cream.
8. In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through.
9. Drain any excess fat.
10. To assemble:
11. Ladle a cup of the white sauce in a large casserole dish.
12. Next lay a layer of the zucchini over the sauce.
13. Then the sausage crumbles.
14. Then the tomatoes, cheeses, and olives.
15. Continue repeating layers as you would for a lasagna.
16. End with the sausage, cheeses and olives on top for a nice presentation.
17. Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.
18. Let cool for 15 minutes before cutting and serving.

zucchini, sweet, onion, clove garlic, tomatoes, mozzarella cheese, parmesan, black olives, butter, flour, white wine, milk, italian herb blend

Taken from cookpad.com/us/recipes/365652-zucchini-and-sausage-lasagna (may not work)