Italian Bake

I was looking for a vegetarian lasagna, but I didn’t find any that sounded appealing to me so I tried this and it turned out good. It’s not really vegetarian with the sausage though, but it’s optional. You will need these ingredients:

  • 1/2 pkg lasagna noodles
  • 1/2 cup white or pineapple wine
  • 1 lb. Italian sausage, cut up
  • 2 6 oz. cans tomato paste
  • a 25 oz. jar of Emeril’s Roasted Gaahlic Marinara Sauce
  • 1/4 cup chopped up artichoke hearts
  • 1.5 cups grated zucchini
  • 1 pkg shredded mozzarella cheese
  • 1/4 cup chopped red onions
  • 1/4 cup chopped yellow onion
  • 3 garlic cloves, chopped
  • 5 oz. container of Frigo shredded Parmeson, Asiago, and Romano cheese mix
  • 1 T. basil
  • 1 T. oregano
  • pepper and salt to likening

Preheat oven to 350 degrees.To a small skillet, add 4 T. olive oil and turn stove on to medium heat. Add onions and garlic. Cook until almost tender then add artichokes and zucchini. Cook only a few minutes then remove from heat. Set aside. In another skillet, add sausage and cook until no longer pink according to directions. Add to zucchini mixture. Meanwhile boil water in a saucepan and cook lasagna noodles until done. While the noodles are cooking, warm up sauce and add tomato paste to it in a large saucepan. Add spices and wine. Stir. Add zucchini and sausage mixture. Blend well. Drain noodles. In a large casserole dish, layer sauce, noodles, and cheeses. Cook in oven for 30 minutes.

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