Okay after my last post a friend sent me a recipe for a squash lasagna so I had to try it. I had my reservations as it was stacked full with vegetables and herbs, but no meat. For me, a meal just isn’t quite a meal with at least a little meat. So I added 1.5 lbs of ground beef and some fresh oregano to my homemade sauce. I didn’t have cottage cheese so I used sour cream instead and added another 1-1.5 cups of cheese ( I love cheese)! I couldn’t get all mine in a 9×13 dish so I had to make another small pan with my leftover ingredients. I’m going to try to freeze it and see how that goes!
So here’s the original recipe from Paula Deen and the Food Network
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced carrot
1 cup thinly sliced fresh mushrooms
1 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14 ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 (6-ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
3/4 cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, “no cook,” lasagna noodles
12 slices provolone cheese, thinly sliced
2 cups shredded mozzarella
Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.
Preheat oven to 350 degrees F.
Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.
Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
Let lasagna stand for 10 minutes before serving.