Try this Zuchini and Sausage Lasagna recipe, or contribute your own.
Suggest a better descriptionHeat half the oil in a pan and add carrots, onion and celery. Fry gently until softened. Remove casings from sausages (or buy bulk) and discard casings. Add meat to the pan and break up with a wooden spoon when stirring. Fry until brown, then pour in wine. Increase heat and cook until liquid is reduced byhalf. Add tomatoes, lower heat and simmer for 40 minutes, stirring from time to time. Season to taste. In a separate pan, heat the remaining oil and fry zucchini with a little salt and oregano until tender and golden Cook lasagna according to instructions and drain on dry tea towels Preheat oven to 350 degrees In a greased deep recgtangular ovenproof dish place a layer of pasta. Add a thin layer of sauce, then some zudcchini slices. Sprinkle with some fontina and Parmesan cheese. Continue this layering until all ingredients are used up, finishing with fontina and Parmesan. Pake for 35 - 40 minutes. Posted to recipelu-digest Volume 01 Number 556 by Gauldraya
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Serving Size: 1 Serving (2917g) | ||
Recipe Makes: 1 | ||
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Calories: 3581 | ||
Calories from Fat: 1684 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.1g | 249 % | |
Saturated Fat 78.7g | 393 % | |
Monounsaturated Fat 75.2g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 780.8mg | 240 % | |
Sodium 4279.5mg | 148 % | |
Potassium 3863.2mg | 102 % | |
Total Carbohydrate 309g | 91 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 294.3g | ||
Protein 161.7g | 231 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3581
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