Cook your pasta in a large pot of boiling water, do not cook all the way how you normally would, because the pasta will be going back into an oven to complete the cooking process. When the pasta is ready transfer to a bowl of ice cold water to prevent overcooking and remove some of the starch. Once the pasta is no longer hot, lay the strips out to dry on a clean towel.
Lightly butter an oven-safe casserole dish with some melted butter and a brush.
Begin to layer the pasta right to the edges of the dish, not overlapping each other but touching edge to edge. Switch between regular and spinach pasta strips for colour!
Begin applying a layer of toppings, using a handful of Mariano’s Italian Sausage, fried zucchini, grated cheese, mozzarella, tomato sauce, and béchamel sauce.
Begin laying the strips of pasta down for the second layer, this time perpendicular to the first layer. The idea is to make a cross pattern between each layers so the finished lasagna will hold together better once cooked and cut.
Repeat steps 4 through 6 until you’ve used all your ingredients, or reached the top of the dish. Be careful not to overfill the baking dish, and finish the last layer with sauce and cheese.
Bake in the oven for approximately 25 minutes. Keep an eye on the lasagna and try to get a nice golden colour on the top before removing from the oven.
Remove from the oven, and let the lasagna sit so that it isn’t too hot when you cut into it. This will help the lasagna retain it’s shape.
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