Our garden is busting with squash this year. We’ve got some weird crossbreed plants (oops plant nursery!) that are especially prolific, churning out the yellow, green and half yellow/half green veggies.
My goals:
- Use up a lot of squash on healthy recipes
- Make sure my family doesn’t get entirely sick of eating squash
I’ve been perfecting my recipes and this one, which has some of the qualities of lasagna and a little mediterranean moussaka like kick, is a fave. It’s very very easy to throw together and the fact that there are rarely leftovers is testament to how delicious it is. Best of all – it is pretty healthy! Guilt free and Gluten free Lasagna – that is a win!
The Ingredients:
- 4-5 medium to large (but not oversized giants!) squash sliced into super thin discs
- 1 box 9 oz Gluten Free Brown Rice No Bake Lasagna
- 2 14 oz cans tomato sauce
- 1 14 oz can diced tomatos
- 1 shallot chopped
- 1/2 lb ground lamp
- 2 cups shredded mozzerella
- 1 – 1/5 cups crumbled feta
- 1 tsp italian seasoning
- dash of coriander
- 1 tsp butter
Here’s how it comes together. First slice the zucchini/squash with a food processor or a knife. Thin is important. You are subbing out layers of pasta for layers of veggies.
Saute your shallot in butter. Add lamb and break it up and brown it. Add sauce and spices and let it gently simmer for ten minutes or so, then set sauce aside.
Spray your lasagna pan with a little olive oil and start with a thin layer of zucchini. Then sprinkle some mozerrella.
Next come the lasagna noodles. There will only be two layers of pasta with one box and I advise putting them towards the bottom to make sure they get done. Always follow a layer of noodles with a layer of sauce. Top with sprinkled feta.
Top off the lasagna with more zucchini, the rest of your sauce and a generous amount of cheese.
Put it all in a 350 degree over for an hour until the top is browned and melted and the entire casserole is bubbling. Cover if the cheese gets too browned. After an hour, turn off the oven and let sit for at least another 30 minutes.
I’ve shared an image (above) from another batch of this same recipe because this one that I used for “process” shots got gobbled up before I had a chance to snap a single photo. The nice thing about this lasagna is that even though you might make a pig of yourself and go in for seconds, it is mostly squash and you don’t get that heavy gross feeling like when you overindulge in a richer meal. So go ahead, eat more squash!
Let me know what you think if you make this delicious dish!
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