Recipe - Zuchini And Sausage Lasagna

One half cup Olive oil
2 small Carrots; finely chopped
1 Onion; finely chopped
2 Stalks celery; finely
chopped
One half pound Spicy sausages
2/3 cup Dry white wine
3 One half cup Canned Italian peeled
tomatoes; drained and
chopped
Salt and freshly ground
black pepper
1 Three fourths pound Small succhini; cut or sliced up
One half teaspoon Chopped fresh oregano; (or
One fourth tsp dried)
1 pound Lasagna sheets
2 cup Shredded fontina cheese
Three fourths cup Grated parmesan cheese

Heat 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 recipeludigest Volume 01 Number 556 by Gauldraya
Gauldraya@aol.com on Dec 30, 1997