Zucchini and Yellow Squash Lasagna

Zucchini and Yellow Squash Lasagna

1 pound lean meat

½ onion, chopped

I used pork because of a Great sale
Use whatever meat you prefer. 

1 pint mushrooms, sliced

Spaghetti sauce

2 tbsp basil, chopped

15 oz. ricotta

3 cups shredded mozzarella, divided,

1 large egg

3 zucchini and/or yellow squash, sliced about 1/8 inch

Salt

In saucepan, brown meat, mushrooms, and onions (with salt and pepper. Drain and add spaghetti sauce, let simmer to thicken while preparing the other steps.

I like to add additional seasonings
to any spaghetti sauce

Preheat oven to 350 degrees.

In the meantime, slice zucchini 1/8 inch thick using a mandolin. (If you slice thicker, just don’t layer on a later step.)  Place on paper towel and sprinkle with salt to allow moisture come out.

Organic Zucchini and Squash from Backyard Produce

Mix the ricotta, basil and egg well.

 

Using a 9x12 baking dish. Place a little bit of sauce and then layer the zucchini. Overlap half of the squash.

 Spread half of the ricotta mixture, and top with 1 cup mozzarella cheese.

Add half of the meat sauce.

Repeat the layers.  Top with 2 cups of mozzarella.

Bake for 45 minutes.

Look the veggie and cheese yumminess!

Let cool for 10 minutes before serving.