Zucchini and Spaghetti Lasagna
By: Lady Catherine ...
Published: Wednesday, August 6, 2014 - 7:57pm

Ingredients




4 zucchini – peeled and cut
1 Vidalia onion – diced
5 cloves of garlic – chopped
½ cup fresh Italian parsley – chopped
29 oz. can of crushed tomatoes
3-4 tbs. red wine
1 tsp. salt
1 tsp. black pepper
1 tbs. dried oregano
½ tsp. red pepper flakes
½ tsp. sugar
16 oz. mozzarella – shredded
½ lb. sliced salami
¼ cup Italian style breadcrumbs
2 lbs. your favorite spaghetti
Olive oil

Preparation

1 Heat 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. 2 Add the crushed tomatoes, seasonings and wine and simmer on low while preparing the spaghetti. 3 Preheat Oven 325 degrees 4 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”. 5 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. 6 Bake for 45-50 minutes. 7 Let rest for at least 15 minutes before cutting.