(Updated November 2010)
When I was little every year for my birthday we would have lasagna and I loved it so much. Mostly loved it with out meat but on the occasion meat was ok . I haven’t had lasagna in such a long time and the other day Lisa was talking to me about a recipe she made with squash instead of noodles. It sounded pretty tasty so I thought I would give it a try.
This recipe is awesome! So tasty and has a little bit of crunch from the squash. I used a Trader Joe’s sauce with a little bit of spice to it.
2 medium-large yellow squash
1/2 cups ricotta cheese (you can use skim ricotta to make it a bit lighter)
1 cup frozen spinach, chopped (after its been thawed and drained well)
1/2 cup Pasta Sauce (I prefer homemade, but jar sauce is perfectly fine)
Salt and Pepper to taste
Slice the squash in 1/4 inch pieces. Lay them on a paper towel, salt to draw out the extra water/moisture from the squash.
In a bowl mix the spinach and ricotta, season with salt and pepper.
In a baking dish (I used a small 2qt baking dish, for a larger lasagna double the recipe and use a larger baking dish) layer the bottom of the pan with a small amount of sauce. Place the first player of squash down to cover the bottom of the pan (you may have to cut a few pieces to make it fit), evenly spread out the ricotta and spinach mixture, top with sauce. Repeat. You should get about three layers out of these ingredients. Sprinkle with some grated parmigiano-reggiano cheese or top with sliced/shredded mozzarella.
(This can also be done with eggplant or zucchini, again after slicing place on a paper towel and salt to draw out excess water).
Bake at 350 for 45 minutes (or until mozzarella is golden brown)