Zucchini and Squash “Lasagna” (no noodles)
Because of our recent farm subscription, my wife and I were inspired to refine the Zucchini Lasagna with Grilled Eggplant recipe I found into the following:
Zucchini and Squash “Lasagna” (no noodles)
- 2 Jars of Pasta Sauce (Murir Glen Tomato Basil) - drained with a fine sieve, or a Chinoise.
- 12 oz Tomato Paste (2 cans)
- 32 oz Ricotta (BelGioioso Ricotta Con Latte 73%) - drained if moisture is greater than 73%.
- 1 Large Egg
- 1 Handful of Basil Leaves - Chopped
- 2 Tablespoons Grated Parmigiano Reggiano (Whole Foods) - Can be adjusted to taste
- Salt and Pepper to taste
- 6 to 8 Zucchini and/or Yellow Squash (Birch Creek Farms CSA) - Sliced 1/4 inch thick (we used a Mandoline)
- 24 oz Low Moisture Shredded Mozzarella
- 4 to 5 Medium, or 3 Large Tomatoes - Seeded and sliced
Assembly
- Mix drained pasta sauce and tomato paste in large bowl. Reserve in 3 parts if you want equal coverage of all layers.
- In another large bowl, mix ricotta cheese, egg, chopped basil and Parmesan cheese.
- In a standard-size deep lasagna pan, start by spooning enough sauce onto bottom of lasagna pan to prevent vegetables from sticking.
- Layer slices of zucchini or yellow squash (separately or mixed together) over pasta sauce, covering bottom of pan. Overlap slices slightly.
- Drop 4-5 large spoonfuls of ricotta mixture over slices and smooth mixture out with a broad knife or offset spatula.
- Scatter 1-2 handfuls of mozzerella over ricotta.
- Top with sauce, then another layer of vegetables, then another layer of ricotta and another layer of mozzerella.
- Repeat once more so that there are three layers of vegetables and ricotta and mozzerella.
- Over third layer of ricotta, place slices of tomatoes.
- Top with any remaining sauce and the remaining mozzerella.
- Bake for 1 hour at 375 F.
Makes 10-12 servings.
Recipe can be halved, but still use one egg in ricotta mixture.
The drained liquid from the pasta sauce can be saved and cooked down for a pre-seasoned tomato soup, or add in some bacon bits, cook down further, and you have a really simple BBQ sauce.
Experiments with food make cooking fun,
(but they also frequently annoy one's spouse---Anne Savidge)
James T. Savidge
(but they also frequently annoy one's spouse---Anne Savidge)
James T. Savidge
