Zucchini Lasagna

Whipped up a scrumptious zucchini lasagna for the fam a few nights ago. I didn't take any pictures, but here's the rundown:

Ingredients:

• 2-3 Medium Zucchini, enough for two layers in your baking dish
• 3-4 cups Tomato Sauce (you can use your fav, the thicker the better)
• 2 balls no-salt Mozzarella Cheese, cut into 1/4 inch slices
• Romano Cheese, shredded (NOTE: don't buy pre-shredded cheese, there are lots of extra ingredients added to prevent drying)
• Sweet Italian Sausage, 6-8 links, remove casings
• Olive Oil
• Salt & Pepper
• Sage, Basil & Thyme (preferably fresh; sliced or torn)

Preparation:

Preheat oven to 350° F, and oil a glass baking dish. In a medium saucepan cook sausage, breaking up and stirring frequently. Place cooked sausage in a colander to drain. Cut zucchini into 1/4 inches slices, and line the baking dish. Season with salt, & cover with 1/2 the tomato sauce, 1/2 the sausage, 1/2 the mozzarella slices, and 1/2 the shredded romano. Repeat the layering starting with the zucchini. Top with fresh sage, thyme, and basil. Cover with foil and bake for 45 minutes. Raise temperature to 375° F, uncover lasagna, and cook for an additional 15 minutes. Remove from oven, let sit for 5 minutes before serving.

Zucchini (or any squash), makes a great substitute for pasta in lasagna. I'm thinking of using squash substitutes, especially zucchini because we always grow a lot, for other pasta dishes and maybe in place of bread. I'm having so much fun figuring out new ways to use different foods, I barely miss the things I've cut out of my diet!