- 2 tbsp olive oil
- 1 small onion, finely chopped
- 8 – 12 oz elk sausage meat
- 5 cloves garlic, minced or pressed
- 1/2 zucchini, thinly sliced
- 1 cup marinara sauce (I used spicy arrabbiata sauce)
- 8 oz mozzarella, sliced or shredded
- 1 cup ricotta
- 1/2 package Capello’s lasagna sheets
- Salt, black pepper, and red chili flakes to taste
- Fresh basil for garnish (optional)
- Preheat the oven to 350°F. Oil an 8″ x 8″ square baking dish (or an oblong dish of approximately the same volume) and set aside.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion, and let it cook until translucent, then add the meat and the minced garlic. Cook (stirring frequently) until the meat is fully cooked and the onions are very soft. Add the sliced zucchini and cook until it begins to soften. Add the marinara sauce, stir, and remove the skillet from the heat.
- Lay one of the lasagna pasta sheets in the bottom of the greased baking dish. Top with a layer of the meat mixture, then add some mozzarella shreds, and then a layer of ricotta. Sprinkle with salt and black pepper.
- Add layers by fitting another lasagna pasta sheet on top of the ricotta, and then progressing through the layering steps, in order. When you’re near the top of the baking dish, stop with the meat mixture as the top-most layer. This will prevent the cheese and lasagna pasta sheets underneath from burning. Make sure that you reserve some additional mozzarella to decorate the top, but do not add it yet.
- Cook in the preheated oven for 40 minutes. Then top with some final shreds of mozzarella (I also had some shredded white cheddar on hand so I sprinkled that on top also) and return the lasagna to the oven for a final 10 minutes to melt the cheese.
- Top with fresh basil if desired. Slice, and serve.
To use the entire package of Capello’s at one time, double the ingredients and make two batches of lasagna.