Squash Lasagna

Red Sauce
2 pints tomato puree or diced
1 large onion
6 cloves garlic
4oz mushrooms
1/4 cup vodka
olive oil
Italian Seasoning (basil, oregano, rosemary, marjoram, thyme)
salt and pepper

Lasagna Ingredients:
2-3 squash/zucchini
Tub of Ricotta cheese
Large bunch of spinach (fresh or frozen)
1-2 lbs Shredded Mozzerella Cheese

In a sauce pan on medium-low heat, sweat onions in olive oil with salt until translucent. Add garlic and cook until fragrant.
Add tomatoes and turn heat to medium-high and bring to a boil. Lower heat to simmer for at least 30 minutes.
Add alcohol and return and simmer until alcohol cooks off.
Add mushrooms and cook until softened.
Add seasoning to taste. I lean heavy on the basil and marjoram. Add thyme and oregano to add earthy and spicy balance.
Puree or not depending on desired texture, or if you are trying to hide mushrooms so people don’t complain.
Simmer for at least 30 minutes for flavors to mingle and sauce to thicken.

Slice squash thin (mandolin is very helpful)
Mix ricotta with spinach (sautee spinach first if fresh)

In a 9×13 baking dish put down a layer of sauce. Top with a layer of squash, then a layer of ricotta/spinach, then mozzerella.
Repeat until baking dish is full.

Put baking dish in 350 degree preheated oven. Bake for at least 45 minutes and cheese is bubbling. Blast it with the broiler for a minute or two to brown the top.

Left over squash that doesn’t get used can be sauteed with onion and olive oil and topped with grated Mizithra cheese (or Parmesean)

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