Does anyone have a squash/Veggie Lasagna recipe?
I have a bunch of squash from my CSA that I need to use up before a trip. I have some fresh lasagna sheets and wanted to make some sort of lasagna. I would like to do something with a bechamel if possible. Kind of a white lasagna. I also have mushrooms and tomatoes if you have a veggie recipe. Thanks!
My parents used to grow a big vegetable garden at our cottage every summer. Mid-summer, when everything was at its peak, my mom used to make "Lil-sagna" (named for her, of course)- cooked with vegetables from our garden plus cheese. She basically used to layer long slices of zucchini, fresh sliced tomatoes, onions and mozzarella cheese (along with s&p and some herbs), topped with some parmesan and baked for about 45 minutes at 350 (broiled to brown for a couple of minutes at the end). I don't think she added in a tomato sauce but you could easily supplement with sauce, ricotta, etc. It was yummy and quite healthy.
re: jackie de
re: jackie de
Here is the rest of the recipe.
Add the above vegies and these herbs to your fav. jarred sauce
1 tea. oregano
1 tea. basil
2 tea. ground fennel seeds
1 bay leaf
After browning the onion and garlic in the olive oil add the herbs and cook about 2 min. Then add
1/2 pound ground beef or a combo of beef and italian sausage
Brown then add 1 T. flour.
Stir in 1/2 c. dry white wine and cook mixture for about 20 min.
Blanch 6 zucchinis that have been cut lengthwise, cutting each into 5 slices. When cool dry really well on paper towels, then salt and pepper each slice.
Put 1 c. sauce in a 9x13 pan. Add 15 zuc. slices, top with 2 T. grated parm cheese, repeat layers ending with sauce and use 4 T parm cheese on top. Bake at 350 for 30-40 min., or until golden.
I sometimes make this meatless and use peccorino romano cheese, since I think this gives it more flavor.
Hope you enjoy it!
I have a great recipe for Zucchini lasagna which uses the zucchini/summer squash cut lenghwise into long strips and using those as noodles instead of the reg lasagna noodles. It's a great dish, with lots of flavor and very little fat or calories, but it does have a red sauce --not a white sauce. I'd be happy to share the recipe with you,but that may not be at all what your looking for. If your interested, let me know and I'll post the recipe.
I did a marvlous veggie lasagna a while back.
This is the method:
chopped some shallots up, sauteed those with some blanched baby carrots. In another pan, chopped some more shallots up, sauteed some shredded zucchini. Cooked the veggies til they were golden and tender. Removed vegetables from pan. Took the carrots, some shredded fresh basil, 8 oz ricotta, parm, fresh rosemary, and processed until smooth. The carrot mixture was this vibrant orange color. Repeat with the zucchini. (If you did the zucchini, why not add those mushrooms to the saute?)
Then, I did the traditional layering of a lasagne. Because this wasn't sauce-laden like a traditional lasagne, I did pre-cook my noodles. But proceed as a regular lasagne, only this time with your bechamel. If you want to use those tomatoes, I think you can either layer them on the noodles, under the bechamel, or de-seed, chop, saute and use those with the ricotta method as I described above. I think it would be killer. Especially if you deleted the carrots, and did a tomato layer instead. I also added shredded mozzerella to each layer and additional parm-regg.
I know these instructions are vague, but if you are interested in making this, and need extra help or have questions, I'm happy to help.