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Zucchini and Spaghetti Lasagna

5 from 6 reviews

Ingredients

Scale
  • 2 zucchini, sliced
  • 1 sweet onion, sliced
  • 56 cloves of garlic, crushed
  • Handful of fresh Italian parsley, chopped
  • 56 fresh basil leaves, chopped
  • 23 tbs. olive oil
  • 29 oz. can of crushed tomatoes
  • 34 tbs. wine
  • 4 tbs. fresh grated Parmesan cheese or Romano cheese
  • 1 1/2 tsps. dried oregano
  • 2 tsps. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 1/2 tsp. sugar
  • 8 oz. mozzarella, shredded
  • 56 slices of salami, chopped
  • 1/2 cup Italian style breadcrumbs
  • 1 lb. of your favorite spaghetti, prepared as directed

Instructions

  • Place a tablespoon of olive oil in a small cast iron frying pan and heat.  Place the breadcrumbs in a frying pan and allow the breadcrumbs to get golden.  This takes only a minute so be careful not to burn the breadcrumbs.
  • Heat a large cast iron frying pan.
  • Add the onion, garlic, zucchini and parsley.  Add the olive oil and the seasonings and saute until the onion is softened and the garlic is fragrant.
  • Add the crushed tomatoes, wine and fresh grated cheese and simmer on a gentle heat while preparing the pasta as directed.
  • Preheat Oven 350 degrees F.
  • Spoon a tablespoon of olive oil at the bottom of a 8 x 12 baking dish.
  • Place half of the cooked pasta at the bottom of the baking dish.  Cover with the sauce, chopped salami, half of the shredded mozzarella, half of the breadcrumbs and then top with the other half of the pasta.
  • Place the rest of the sauce, breadcrumbs and mozzarella on top of the sauce and a drizzle of olive oil over the top.
  • Bake for 25 – 30 minutes.  Remove from the oven and let rest for 10 – 12 minutes before serving.

Keywords: spaghetti, lasagna, zucchini, pasta, salami

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