Zucchini and Yellow Squash Lasagna

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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
Spaghetti sauce
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

Mix the ricotta, basil and egg well.

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”

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