| 1 | Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F). | 10 min |
| 2 | Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices. | 10 min |
| 3 | In a ceramic, oven-safe, dish, spread a thin layer of tomato purée. | 1 min |
| 4 | Lay out the sliced items at a 45°, alternating between the three types until the entire
bottom of the dish has been covered. | 5 min |
| 5 | Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese. | 2 min |
| 6 | Continue to alternate layers until the dish is full, ending with a cheese layer. | 10 min |
| 7 | Garnish with a dusting of paprika and thin ribbons of red bell pepper. | 2 min |
| 8 | Cover with foil and bake at 400°. | 30 min |
