This amazing lasagna was a family favorite! I never thought that using zucchini noodles would work this well. From past experience I thought that it would be too runny due to the zucchini making to much water. So, I cooked it until the noodles were what noodle lovers call al den·te, which means firm when bitten.
1/8 cup of onions chopped
whipped philly cream cheese
Ceddar Jack and or Mozzarella cheese to preference, shredded
2-3 cups spaghetti sauce
1/2 cup cooked and crumbled pork sausage
3-4 slices cooked and crumbled bacon
Use a cheese grater or slicer with a long slot to create flat zucchini slices
Place a thin layer of spaghetti sauce across bottom of pan
Add one layer of zucchini
Add a layer of shredded cheese
Drop a few small spoon fulls of cream cheese across the top
Continue to layer ingredients making a layer of zucchini with cheese on top the last layer.
bake at 350 for about 45 minutes or until there are bubbles coming up in between the slices. dont cook until the zucchini is too soft, it gets really watery if you cook it too long. once done add bacon to top.
The real key is to have some awesome thick spaghetti sauce, not runny at all. I made my own, but you could cook it down if you like to make it thicker… Ours had 1 lb hamburger, onions, garlic, salt, pepper, 1 can of tomato paste, 1 can of tomato sauce a little water if needed to mix it all together. then simmer it until its nice and thick.