Use up those stray lasagna noodles in this speedy, family-friendly pasta dish.

Source: Midwest Living

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or Dutch oven, cook lasagna noodles according to package directions. Drain and cool slightly; cut noodles in half lengthwise.

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  • Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage; cook until sausage is firm, breaking up large pieces. Add crushed tomatoes, tomato sauce, oregano, rosemary and garlic; cover and simmer 5 minutes.

  • Stir in zucchini; cover and simmer 3 minutes more or just until tender. Stir in cooked noodles to coat with sauce; heat through. Add mozzarella chunks without stirring; remove from heat, cover and let stand 1 minute or until mozzarella starts to melt. Serve, passing Parmesan for topping.

*Noodle Substitutions

No lasagna noodles? No worries. Just swap in 7 to 8 ounces of another pasta shape.

Pile on the Veggies

Add any cooked vegetables--broccoli, carrots, peppers, green beans--to the sauce to enhance nutrient value, color and texture, and to make good use of leftovers.

Nutrition Facts

515 calories; fat 19g; cholesterol 98mg; saturated fat 7g; carbohydrates 51g; mono fat 1g; poly fat 1g; insoluble fiber 5g; sugars 9g; protein 38g; vitamin a 761.6IU; vitamin c 19.4mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 5.5mg; vitamin b6 0.3mg; folate 146.3mcg; vitamin b12 0.1mcg; sodium 1080mg; potassium 694mg; calcium 243mg; iron 5.7mg.
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