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Ingredientes
- 4 zucchini – peeled and cut
- 1 Vidalia onion – diced
- 5 cloves of garlic – chopped
- ½ cup fresh Italian parsley – chopped
- 29 oz. can of crushed tomatoes
- 3-4 tbs. red wine
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbs. dried oregano
- ½ tsp. red pepper flakes
- ½ tsp. sugar
- 16 oz. mozzarella – shredded
- ½ lb. sliced salami
- ¼ cup Italian style breadcrumbs
- 2 lbs. your favorite spaghetti
- Olive oil
Direcciones
- Heat a saucepot with 2-3 tablespoons of olive oil. Add the onions, garlic, zucchini and Italian parsley and sauté until the onions are softened and the garlic fragrant.
- Add the crushed tomatoes, seasonings and wine and simmer on low while preparing the spaghetti.
- Preheat Oven 325 degrees
- Drain the spaghetti; place in a bowl and toss with some of the sauce, reserving a little sauce for between the layers and the top of the “lasagna”.
- Drizzle a little olive oil at the bottom of a large baking pan. Place 1/3 of the spaghetti at the bottom of the pan then a layer of salami and shredded mozzarella. Repeat the process until you have used the spaghetti and the sauce.
- Bake for 45-50 minutes.
- Let rest for at least 15 minutes before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 12 servings | |
| Calories 500 | |
| Calories from Fat 126 | 25% |
| Total Fat 14.29g | 18% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 771mg | 32% |
| Potassium 666mg | 19% |
| Total Carbs 69.37g | 18% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.32g | 4% |
| Protein 23.22g | 37% |
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