Lasagne with 'Squash' Noodle
Ingredients for a Sauce
2+2 Tablespoons olive oil
1-750 ml can diced tomatoes
1-750 ml can crushed tomatoes
1 large red pepper, diced
1 large green pepper, diced
4 to 6 cooking onions, diced
3 garlic cloves, minced
1 large or 2 medium size zucchini, diced
10 to 12 mushrooms, sliced
chili peppers or hot sauce
salt, to taste
Noodle substitute: 1 large butternut squash
Meat for Sauce
Adjust quantities, to taste
2 to 3 Italian sausage, casing removed
1 1/2 lb. ground pork, beef, chicken or turkey
Dried Herbs - Italian Seasoning
1 Tbsp. basil
2-3 Tbsp. oregano
2-3 Tbsp. thyme
1 Tbsp. rosemary
Optional
In a 350°F oven, roast the tomatoes (canned or fresh), peppers, onions, peppers, garlic on baking trays for 30 minutes. Baking brings out the sweetness of the vegetables.
Preparation for Squash
Trim off the squash ends. Peel off skin with a potato peeler.
Microwave the squash for 5 minutes. If needed, give the squash more time to soften, making sure it is still firm to the touch.
Cool the squash.
Cut into 1/4 inch slices, lengthwise with large knife or mandoline slicer.
Cheese
1/2 lb. or .25 kg of the following:
Mozzarella, Ricotta, Parmesan, Reggiano or a combination of your favourites.
Shred and mix together in a bowl.
Lasagne Sauce Preparation
Add 2 Tablespoons olive oil to skillet on medium heat. Sauté the sausage (casing removed), ground pork, beef, chicken or turkey for 10-15 minutes or until meat is no longer pink. Drain the grease and discard.
In a large saucepan, add 2 Tablespoons olive oil. Heat on medium. Add the mushrooms, zucchini and sauté for 5 minutes or until softened. Add herbs and continue to cook for 5 more minutes, stirring often.
Stir in the tomatoes, peppers, onions, zucchini, garlic. Simmer the sauce for 2 to 3 hours or until the sauce thickens. Stirring often, adjust the heat as needed. Add hot peppers or your favourite hot sauce & salt, to taste.
Layering Sauce, Squash Noodle, and Cheese
Ingredients for a Sauce
2+2 Tablespoons olive oil
1-750 ml can diced tomatoes
1-750 ml can crushed tomatoes
1 large red pepper, diced
1 large green pepper, diced
4 to 6 cooking onions, diced
3 garlic cloves, minced
1 large or 2 medium size zucchini, diced
10 to 12 mushrooms, sliced
chili peppers or hot sauce
salt, to taste
Noodle substitute: 1 large butternut squash
Meat for Sauce
Adjust quantities, to taste
2 to 3 Italian sausage, casing removed
1 1/2 lb. ground pork, beef, chicken or turkey
Dried Herbs - Italian Seasoning
1 Tbsp. basil
2-3 Tbsp. oregano
2-3 Tbsp. thyme
1 Tbsp. rosemary
Optional
In a 350°F oven, roast the tomatoes (canned or fresh), peppers, onions, peppers, garlic on baking trays for 30 minutes. Baking brings out the sweetness of the vegetables.
Preparation for Squash
Trim off the squash ends. Peel off skin with a potato peeler.
Microwave the squash for 5 minutes. If needed, give the squash more time to soften, making sure it is still firm to the touch.
Cool the squash.
Cut into 1/4 inch slices, lengthwise with large knife or mandoline slicer.
Cheese
1/2 lb. or .25 kg of the following:
Mozzarella, Ricotta, Parmesan, Reggiano or a combination of your favourites.
Shred and mix together in a bowl.
Lasagne Sauce Preparation
Add 2 Tablespoons olive oil to skillet on medium heat. Sauté the sausage (casing removed), ground pork, beef, chicken or turkey for 10-15 minutes or until meat is no longer pink. Drain the grease and discard.
In a large saucepan, add 2 Tablespoons olive oil. Heat on medium. Add the mushrooms, zucchini and sauté for 5 minutes or until softened. Add herbs and continue to cook for 5 more minutes, stirring often.
Stir in the tomatoes, peppers, onions, zucchini, garlic. Simmer the sauce for 2 to 3 hours or until the sauce thickens. Stirring often, adjust the heat as needed. Add hot peppers or your favourite hot sauce & salt, to taste.
Layering Sauce, Squash Noodle, and Cheese
- In a 10 x 13 inch/25 x 33 cm baking pan, add a thin layer of sauce to cover the bottom.
- Layer squash noodles to cover sauce.
- Sprinkle cheese mixture to cover noodles.
- Continue steps 1, 2, 3 until you reach the top of the baking pan leaving enough room for top cheese layer.
- Bake uncovered on the middle rack of the oven at 350°F or 175°C for approximately 1 hour. Cover loosely with foil if cheese is looking too brown. With a knife, pierce the lasagne to check squash noodle for doneness.
- Remove from oven. Let the lasagne rest for 15 minutes before serving. Enjoy with a green salad or vegetable.
