Zucchini and Yellow Squash Lasagna
1 pound lean meat
½ onion, chopped
|I used pork because of a Great sale
Use whatever meat you prefer.
1 pint mushrooms, sliced
2 tbsp basil, chopped
15 oz. ricotta
3 cups shredded mozzarella, divided,
1 large egg
3 zucchini and/or yellow squash, sliced about 1/8 inch
In saucepan, brown meat, mushrooms, and onions (with salt and pepper. Drain and add spaghetti sauce, let simmer to thicken while preparing the other steps.
|I like to add additional seasonings
to any spaghetti sauce
Preheat oven to 350 degrees.
In the meantime, slice zucchini 1/8 inch thick using a mandolin. (If you slice thicker, just don’t layer on a later step.) Place on paper towel and sprinkle with salt to allow moisture come out.
|Organic Zucchini and Squash from Backyard Produce|
Using a 9×12 baking dish. Place a little bit of sauce and then layer the zucchini. Overlap half of the squash.
Spread half of the ricotta mixture, and top with 1 cup mozzarella cheese.
Add half of the meat sauce.
Repeat the layers. Top with 2 cups of mozzarella.
Bake for 45 minutes.
|Look the veggie and cheese yumminess!|
Let cool for 10 minutes before serving.
2 Replies to “Zucchini and Yellow Squash Lasagna”
what temp do you bake it at?