Zucchini Lasagna

A hearty, filling lasagna minus the pasta. This will satisfy the hungry man appetite while sneaking veggies in place of noodles. Adjust red pepper to your taste, or add mushrooms and spinach for even more nutritional punch. Can be assembled a day or two ahead, refrigerated, and baked when you're ready.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb  jimmy dean hot sausage
• 1  onion, diced
• 3  garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can crushed tomatoes
• 3⁄4 cup water
• 1  tablespoon dried basil
• 1  tablespoon dried parsley
• 1⁄2 tablespoon dried oregano
• 1⁄2 teaspoon red pepper flakes
• 2  zucchini, sliced into rounds
•  salt & pepper
•  cooking spray
• 4  tablespoons olive oil
• 4  tablespoons flour
• 3  cups milk
• 1⁄4 cup  grated parmesan cheese
• 1⁄3 cup  Italian breadcrumbs

Directions

1. Lightly spray both sides of zucchini rounds and salt & pepper to taste. Roast at 450 degrees for about 10 minutes or until zucchini is slightly tender.
2. Brown sausage and onions in a skillet until cooked through and sausage is crumbled.
3. Add 2 cloves garlic, tomato paste, crushed tomatoes, water, basil, parsley, oregano, and red pepper to the sausage mixture. Cook until heated through and mixed thoroughly. Remove from heat.
4. Heat olive oil in a small pot with remaining garlic. Whisk in flour, cook for a minute, then whisk in milk to form a thick béchamel. Add cheese and stir until combined. Remove from heat.
5. Spray a 9x13 baking dish with cooking spray. Layer half the zucchini rounds, half the sausage tomato sauce, half the bechamel. Repeat once more. Sprinkle breadcrumbs over the top and spray with a touch more cooking spray.
6. Bake at 350 for 30-45 minutes until bubbly all the way around and top is browned. Let cool for about 10 minutes before serving.