Squash-zanya!
I made a sort of squash lasagne for dinner, based off of this from Allrecipes.com, but here's how my version happened.
Preheat oven to 350
Peel and dice 3 cups of Squash (I used 1 acorn, 1 delicata), put on rimmed cookie sheet, sprayed lightly with no-stick stuff. Roast in oven for about 30+ minutes. (Save the seeds for roasting another time. I also hear pumpkin or sweet potato work for this element.)
Slice however many tomatoes it takes to make 1 layer in the 9x13 thing eventually, and add to the squash oven (on their own cookiesheet) after about 20 minutes. (I had huge tomatoes, so it was 3 of them, and I could have used 2.5) I ended up pumping the temp to 375 and leaving them in longer -- I could have gotten them a little drier before putting them on the sheet, I think.
Heat up some olive oil in a pan until it's very hot. Sautee 1 diced onion and when they start to get a touch brown on edges, add 1 container of presliced mushrooms, and sautee till they do that release-the-juices thing. (this replaces the eggplant layer in the listed recipe.)
Also we had some frozen tomato sauce (with sausage - not quite recommended) and chard pesto in the freezer, so I thawed those during these phases. 2 cups tomato sauce, 1 cup pesto.
Make the cheese filling - in a medium bowl, beat 2 eggs. Add about 2 cups part skim ricotta (the container I had was 15 oz.) Add thawed pesto. And salt & pepper to taste. When the squash is done roasting, fold that into this bowl.
Also grate 1 cup part skim low-moisture mozzarella and about 1/2 cup parmesean. (Standard grate for the mozz, microplane for the parm).
I used Barilla No Boil Lasagne Noodles - if you have a different favorite, of course, go with that.
Assembly! in a 9x13 pan, layer each of these, as evenly as possible:
1/2 the tomato sauce
4 noodles
all of the onions/mushrooms
1/2 of the ricotta/squash mix
4 noodles
the roasted tomato slices
the rest of the ricotta/squash mix
1/2 the mozzerella
4 noodles
the rest of the tomato sauce
the rest of the mozzarella
the parmesan
Cover with foil for the first 25 minutes, then bake another 10 uncovered.
Let cool a bit. eat!
Preheat oven to 350
Peel and dice 3 cups of Squash (I used 1 acorn, 1 delicata), put on rimmed cookie sheet, sprayed lightly with no-stick stuff. Roast in oven for about 30+ minutes. (Save the seeds for roasting another time. I also hear pumpkin or sweet potato work for this element.)
Slice however many tomatoes it takes to make 1 layer in the 9x13 thing eventually, and add to the squash oven (on their own cookiesheet) after about 20 minutes. (I had huge tomatoes, so it was 3 of them, and I could have used 2.5) I ended up pumping the temp to 375 and leaving them in longer -- I could have gotten them a little drier before putting them on the sheet, I think.
Heat up some olive oil in a pan until it's very hot. Sautee 1 diced onion and when they start to get a touch brown on edges, add 1 container of presliced mushrooms, and sautee till they do that release-the-juices thing. (this replaces the eggplant layer in the listed recipe.)
Also we had some frozen tomato sauce (with sausage - not quite recommended) and chard pesto in the freezer, so I thawed those during these phases. 2 cups tomato sauce, 1 cup pesto.
Make the cheese filling - in a medium bowl, beat 2 eggs. Add about 2 cups part skim ricotta (the container I had was 15 oz.) Add thawed pesto. And salt & pepper to taste. When the squash is done roasting, fold that into this bowl.
Also grate 1 cup part skim low-moisture mozzarella and about 1/2 cup parmesean. (Standard grate for the mozz, microplane for the parm).
I used Barilla No Boil Lasagne Noodles - if you have a different favorite, of course, go with that.
Assembly! in a 9x13 pan, layer each of these, as evenly as possible:
1/2 the tomato sauce
4 noodles
all of the onions/mushrooms
1/2 of the ricotta/squash mix
4 noodles
the roasted tomato slices
the rest of the ricotta/squash mix
1/2 the mozzerella
4 noodles
the rest of the tomato sauce
the rest of the mozzarella
the parmesan
Cover with foil for the first 25 minutes, then bake another 10 uncovered.
Let cool a bit. eat!