½ lb zucchini, cut into ¼-inch-thick slices (about 4 medium)
2 Tbsp olive oil
3 cloves garlic, minced
¾ tsp kosher salt or ¼ tsp salt
2 Tbsp snipped fresh rosemary, divided
1 lb bulk Italian sausage
15-oz jar roasted garlic Alfredo pasta sauce
1 C milk
¾ C finely shredded Parmesan cheese (3 oz)
9-oz pkg no-boil lasagna noodles
6 Roma tomatoes, cut into ¼-inch-thick slices
8 oz small fresh mozzarella balls
Nonstick cooking spray
Small arugula leaves, optional
Toasted pine nuts, optional
Preheat oven to 425 degrees. In a very large bowl combine zucchini, oil, garlic, salt and 1 tablespoon of rosemary; toss to combine. Spread mixture evenly in a roasting pan. Roast about 14 minutes or just until tender, stirring occasionally; set aside.
Reduce oven temperature to 375 degrees. In a large skillet, cook sausage over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a large bowl stir together pasta sauce, milk, ½ cup of the Parmesan cheese, and the remaining 1 tablespoon rosemary; set aside.
To assemble, spread ½ cup of the pasta sauce mixture into the bottom of a 3-quart rectangular baking dish. Arrange four of the noodles on top of the sauce, overlapping as needed. Arrange a third of the roasted zucchini mixture, a third of the cooked sausage, and a third of the tomato slices on top of noodles in dish. Spoon ½ cup of the pasta sauce mixture over the tomatoes; top with a quarter of the mozzarella cheese. Repeat layers twice. Add remaining lasagna noodles; carefully spoon remaining pasta sauce mixture over noodles, being sure to cover all the noodles. Add remaining mozzarella cheese and remaining ¼ cup Parmesan cheese.
Coat foil with cooking spray; cover baking dish with foil. Bake for 45 minutes. Uncover; bake about 10 more minutes or until top begins to brown. Let stand for 15 minutes before serving. If desired, garnish with arugula and/or pine nuts.
To make casserole ahead, assemble as directed but do not preheat the oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375 degrees. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed. Recipe and photo courtesy of bhg.com.