Makes 8 servings
|2||medium summer squash|
|1-1/4||pounds lean sweet Italian turkey sausage, casings removed|
|2||medium bell peppers (any color), diced|
|2||cups mushrooms, thinly sliced|
|1||can (14-1/2 ounces) diced tomatoes with juices|
|1||cup tomato sauce|
|1/2||cup coarsely chopped basil|
|1||teaspoon dried oregano|
|1/4||teaspoon black pepper|
|15||ounces ricotta cheese|
|2||cups shredded mozzarella cheese|
|1/4||cup grated Parmesan cheese|
- Peel off and discard thin slice from 2 sides of eggplant. Cut eggplant, zucchini and summer squash into very thin (1/8- to 1/4-inch) horizontal slices; set aside.
- Heat large nonstick skillet over medium-high heat. Add turkey sausage; cook 8 to 10 minutes or until sausage is cooked through, stirring occasionally to break up sausage. Remove sausage and drain excess fat from skillet. Add bell peppers and mushrooms to skillet; cook and stir 3 to 4 minutes or until vegetables are tender. Return sausage to skillet. Add tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir over medium-high heat 1 to 2 minutes or until mixture is heated through; set aside.
- Preheat oven to 375°F. Layer 1/3 of eggplant, zucchini, and summer squash in 13X9-inch nonstick baking pan. Spread half of ricotta cheese over vegetables. Top with 1/3 of tomato sauce mixture. Sprinkle 1/2 of mozzarella cheese over top. Repeat layers once more, ending with final layer of vegetables and tomato sauce mixture. Sprinkle with Parmesan cheese; cover pan with foil. Bake 45 minutes. Remove foil; bake, uncovered, 10 to 15 minutes or until vegetables are tender. Cool 10 minutes before cutting.
To reduce any excess water from eggplant and squash, place sliced vegetables in a colander. Lay a paper towel or clean kitchen towel over the vegetables and weight them down with a bowl or a couple of cans of vegetables. Let vegetables drain for a hour or two before preparing recipe. Or, roast the sliced vegetables for 10 minutes in a 350(or)F oven before preparing recipe.
|Serving Size:||1-1/2 cups|
|Calories from Fat||65 %|
|Total Fat||34 g|
|Saturated Fat||15 g|
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