Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Cook your pasta in a large pot of boiling water, for approximately 6 minutes. Do not fully cook all the way, how you normally would, because the pasta will be going back into an oven to complete the cooking process. When the pasta is ready, transfer it to a bowl of ice-cold water to prevent overcooking and remove some of the starch. Once the pasta is no longer hot, lay the strips out to dry a little on a clean towel.
• Using melted butter, lightly butter an oven-safe casserole dish with a brush.
• Begin to layer the pasta right to the edges of the dish, not overlapping each other but touching edge to edge. Switch between regular and spinach pasta strips for color!
• Begin applying a layer of toppings, using a handful of Capital Italian Sausage, fried zucchini, grated cheese, mozzarella, tomato sauce, and béchamel sauce.
• Begin laying the strips of pasta down for the second layer, this time perpendicular to the first layer. The idea is to make a cross pattern between each layer so the finished lasagna will hold together better once cooked and cut.
• Repeat steps 4 through 6 until you’ve used all your ingredients or reached the top of the dish. Be careful not to overfill the baking dish and finish the last layer with sauce and cheese.
• Cover with tin foil and bake in the oven for approximately 25 minutes. Then remove the foil, baking for another 5-10 minutes. Keep an eye on the lasagna and try to get a nice golden color on the top before removing it from the oven.
• Remove from the oven, and let the lasagna sit so that it isn’t too hot when you cut into it. This will help the lasagna retain its shape.
• Serve and Enjoy!