Sprinkle with a third of the mozzarella and Parmesan cheeses. Don't fear the impending cold weather! Dollop 1/4 cup ricotta over the mozzarella. Make the layers right in the shell of the spaghetti squash and top with mozzarella cheese for a melty top and fun presentation. 4. Thanks! 3. Thank you. Roast sweet potato, peppers, courgette and spinach combine with an all-in-one cheese sauce to make this easy veggie lasagne. (Use a silicone covered whisk if cooking in a non-stick pan.) We really do think this is the best vegetable lasagne recipe we've ever tried. Place the slices of squash and zucchini, alternating and overlapping slightly over the sauce in … Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Stir in the spinach and cook together for 3 minutes. 3. Stir into beef mixture. Remove from heat and cover. I also used one jar of marinara sauce instead of making my own. 6 vegetable, 1 1/2 fat, 1 1/2 medium-fat protein. Coat a shallow baking pan with cooking spray. Here's why we should all lean in harder and embrace our comfort-food cravings. 7. Preheat the oven to 350 degrees. Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Cook, stirring often, until the spinach is fully wilted and the summer squash has softened, about ten minutes. Bake at 400 degrees F until tender, 40 to 50 minutes.). Total Time 2 hours. Anyway it was a great different meal as described by the author. Pour over the water and bring to a gentle simmer. Let stand for 15 minutes before cutting. I did make a few changes! The best!!!! I used ground turkey instead of the beef and used the no cook lasagne because I did not realize until I went to prepare it that they were well I had on hand and it turned out fantastic. They never know! Add the chilli and garlic and cook for a few seconds more. Arrange half of the yellow squash and zucchini slices in the bottom of the prepared pan, covering the surface (slightly overlap the vegetables as necessary). 4. I did not have lasagna noodles so substituted 12 ounces of ziti. Fantastic! This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce. This is a great recipe! Was a little soupy in the end but great flavor. Jump on the latest food trend with our step-by-step guide to making hot chocolate bombs. Top with remaining noodles, meat sauce and cheeses. I used ground turkey instead of the beef and used the no cook lasagne because I did not realize until I went to prepare it that they were well I had on hand and it turned out fantastic. I like to use peeled and cubed eggplant. Bonus: it takes just 30 minutes to assemble. No one knew there was squash in it, especially the children. Take the vegetables out of the oven and add to the pan with the tomato sauce. I love that I get a generous serving it's filling and the mushrooms make it hearty and "meaty." Cut each lasagna in half to serve. Turned out great!!! A different twist on regular lasagna. Uncover; bake 15 minutes longer or until bubbly. Top with the remaining yellow squash and zucchini slices, and then the remaining ricotta mixture. Add garlic; cook 1 minute longer. Taste of Home is America's #1 cooking magazine. 60 Italian Pasta Dishes That Make You Say Mangia! Stir in roughly two-thirds of the cheeses and season to taste. I also added one diced green pepper as my family is not adverse to veggies. Add the water, tomato paste, parsley and seasonings. Highly recommend trying this. this link is to an external site that may or may not meet accessibility guidelines. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. 350 calories; protein 17.8g 36% DV; carbohydrates 34.1g 11% DV; dietary fiber 7g 28% DV; sugars 14.7g; fat 18.4g 28% DV; saturated fat 6.8g 34% DV; cholesterol 32mg 11% DV; vitamin a iu 976.9IU 20% DV; vitamin c 20.3mg 34% DV; folate 71.8mcg 18% DV; calcium 431.8mg 43% DV; iron 3mg 17% DV; magnesium 75.4mg 27% DV; potassium 988.3mg 28% DV; sodium 722.8mg 29% DV; thiamin 0.3mg 26% DV. my husband, who won't eat anything with "green stuff" in it, loved this, and he is still none the wiser! Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 cup mozzarella into each shell. I make it almost every other week. Challenge your body with 10 intense, tabata-style workouts! Serve with a green salad and a glass of Chianti for an easy, healthy dinner. Info. Cook it with the meat or use less meat. Yum yum yum! … Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Julie B, I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who, Where's the Squash Lasagna Recipe photo by Taste of Home. Use a vegetable peeler to peel the yellow squash into ribbons. Bake the squash lasagnas for 15 minutes. This easy lasagna recipe makes an excellent vegetarian main course. ¼ cup shredded fresh basil. First off I cut the squash too uneven to bake itin shell so I just scooped it out and preped as directed but I layered all the ingredients in a 9x9 Pyrex and baked. Position rack in upper third of oven; preheat to 450 degrees F. Place squash cut-side down in a microwave-safe dish and add water. Read about our approach to external linking. I served it with a lite Cesar salad. I definitely recommend it. ahalbersma. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. Repeat. A few simple ingredients is all you need to throw together this Vegetable Lasagna Recipe. Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. Great recipe! https://i1.wp.com/spryliving.com/wp-content/uploads/2015/06/zucchini-and-yellow-squash-lasagna.jpg?resize=150%2C150&ssl=1, Zucchini and Yellow Squash “Lasagna” with Fire-Roasted Tomatoes and Basil Pesto, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), medium yellow squash, sliced crosswise into 1/4-inch thick slices, medium zucchini, sliced crosswise into 1/4-inch thick slices, fire-roasted diced tomatoes, drained (14-ounce cans), shredded part-skim mozzarella cheese, divided, prepared basil pesto, preferably a refrigerated variety.