Squash Lasagne

Squash Lasagna

This recipe may seem complicated, but it is really just a standard lasagna recipe using sliced squash instead of lasagna noodles. You don’t even have to precook them, so it is actually easier than regular lasagna. And it is wheat and gluten free, with very few carbs.

I chose to make it with chicken in order to achieve lighter, summer flavors, but it could be made with ground beef or turkey, or for a vegetarian option, you could use tofu or hydrated TVP.

Ingredients:

1. winter squash (I used banana squash, but any semi-hard squash would do, even pumpkin) or several summer squashes (like zucchini and yellow crookneck) peeled and sliced in thin, long, flat strips

2. 16oz tub of regular ricotta mixed with

1. 2 eggs
2. ½ cup shredded parmesan or hard Italian cheese blend (I used Bel Gioso three cheese blend)
3. 1 tsp chopped fresh garlic or ¼ tsp dried granulated garlic
4. ¼ tsp. salt
5. ½ tsp dried oregano
6. ½ tsp dried Italian herbs
7. ½ tsp dried basil
8. ¼ tsp black pepper

3. 1/3 cup julienned basil leaves (stack them on top of each other, then roll them and slice them into tiny rings that will become tiny strips when you unroll them)

4. 3 boneless, skinless chicken breasts, thawed, diced finely (or 1 lb ground beef or turkey) and sautéed just to cooked with:

1. 1 Tbs olive oil
2. 1 tsp black pepper
3. ½ tsp dried basil
4. 1 tsp chopped fresh garlic or ¼ tsp dried granulated garlic

5. 1 large can diced tomatoes with garlic, basil and oregano (I used Hunts)

6. 8 oz (2 cups) shredded mozzarella cheese

Directions:

Once you have prepared the ingredients, you are almost done! Lightly oil the bottom and sides of a 9x13x2” baking dish. Spread a layer of squash strips on the bottom of the pan. Top these with half of the ricotta mixture. Top that with a 1 Tbs sliced basil leaves. Top that with half of the chicken or other meat. Top that with a thin layer of tomatoes (about a cup). Top that with a thick layer of mozzarella. Repeat the layers one more time. If you are at the top of the pan, stop. If not, add another layer of squash, tomatoes and cheese, then cook.

If you have time, let the lasagna sit for a hour. This will let the water in the squash and ricotta come out. Drain off the water by slightly tipping the dish and letting the water run off. You may need to do this a few times, or you can just skip it and make sure you put a pan in the bottom of the oven to catch any juices that run over the edge.

Bake the lasagna at 350 degrees for an hour at sea level, 375 degrees in Salt Lake.

Let the lasagna cool for at least 10 minutes before serving to allow it to settle. When you cut it, there will be water in the pan, but that is normal. Use a slotted spatula to serve the lasagna so the water stays in the pan.

I topped the lasagna with a flavorful tomato ragout made of fresh tomatoes stewed and reduced with mushrooms, garlic, onion, long pepper, a little wine and lots of Italian herbs. I let the mixture reduce for about two hours. You can just use a little bit of heated canned Italian spiced tomatoes, or a sun dried tomato toppenade, or nothing.

I hope you enjoy this recipe. It sounds complicated, but it really is very easy. Surprise yourself and try it!