Roasted Garlic White Lasagna with Zucchini and Italian Sausage
Yields 9 servings
Servings: 1serving
Calories: 675kcal
Ingredients
White Sauce
3tablespoonsunsalted butter
4tablespoonsall-purpose flour
3cupswhole milk
¾cupshredded Parmesan cheese
⅛teaspoonground nutmeg
Salt and black pepper to taste
Italian Sausage
1tablespoonolive oil
1medium onion, diced
3garlic cloves, minced
1teaspoonoregano
1poundItalian sausage
Lasagna
18no boil lasagna noodles or 9 regular lasagna noodles*
2 ½cupsroasted garlic ricotta cheese **
1egg
1cupshredded Parmesan cheese
2small zucchinis, thinly sliced
½cupshredded mozzarella
Instructions
White Sauce
In a medium sauce pan over medium heat, melt the butter. Add the flour and stir together to form a paste.
Stir in the milk until thickened. Off the heat and add the Parmesan and nutmeg. Stir gently until melted and incorporated. Season with salt and pepper.
Italian Sausage
In a large skillet over medium heat, heat the oil until shimmery. Add the onion and cook until softened and translucent. Stir in the garlic and oregano and cook until fragrant. Add the sausage and cook thoroughly, breaking up large pieces with a wooden spoon to create crumbles.
In a medium bowl, combine the roasted garlic ricotta cheese** with the egg, and Parmesan cheese. Spread ⅓ of the cheese mixture on top of the noodles.
Top with ½ of the zucchini slices, followed by ½ of the sausage mixture. Pour on about ½ cup of white sauce. Repeat with a second layer and ending with a layer of noodles.
Spread on the remaining white sauce, followed by the remaining ⅓ of the ricotta mixture, and sprinkle on the mozzarella. Cover with lid and store in the refrigerator or freezer if not baking right away
When ready to bake, remove lid and cover with aluminum foil. Bake in oven pre-heated to 350°F for 30 minutes. Remove the foil and heat until the broiler until golden and bubbly (3-5 minutes).