Squash “Lasagna”

Squash “Lasagna”

by Laura A Collins (Notes) on Saturday, July 23, 2011 at 6:25pm

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Squash “Lasagna”

2 packed cups ricotta part-skim cheese (16 ounces)

¼ cup parmesan cheese

2 eggs, large, beaten

4 cloves garlic, pressed or minced

1 ½ teaspoon pizza seasoning

5 loose cups of shredded mozzarella cheese (18 ounces)

2 large squash (4-6 cups or so sliced into rounds, probably about 2 pounds of squash)

Tomato sauce seasoned with garlic, onion, rosemary, oregano, and a touch of salt.

Directions:

Mix the first set of ingredients (eggs, ricotta, garlic, seasoning, parmesan). Slice squash into rounds, all the same thickness (about 2 quarters thick or 1/8 inch thick).  Grease a cake pan (9x13 inches).  Preheat oven to 350.

Layer in this order:

Mozzarella cheese (enough to cover bottom of pan)

Squash

tomato sauce (use your preference for how thick to layer this on - I only like a little so barely put any on at all)

½ cheese mix (spread evenly over the squash)

Mozzarella

Squash

½ cheese mix (spread evenly)

 tomato sauce (use your preference for how thick to layer this on - I only like a little so barely put any on at all)

Mozzarella

The rest of the squash

Top with rest of mozzarella cheese

Bake 45 minutes at 350 until browned on top and squash is soft.