Lasagne with Squash Noodle
Ingredients for a Sauce ~ 10 x 13 inch/25 x 33 cm
2+2 Tablespoons olive oil
1-750 ml can diced tomatoes
1-750 ml can crushed tomatoes
1 large red pepper, diced
1 large green pepper, diced
4 to 6 cooking onions, diced
3 garlic cloves, minced
1 large or 2 medium size zucchini, diced
10 to 12 mushrooms, sliced
chili peppers or hot sauce; salt, to taste
Meat for Sauce: adjust quantities, to taste
2 to 3 Italian sausage, casing removed
1 1/2 lb. ground pork or beef
or if you prefer, ground chicken or turkey
Dried Herbs
1 Tbsp. Basil
2-3 Tbsp. Oregano
2-3 Tbsp. Thyme
1 Tbsp. Rosemary
Optional: In a 350oF oven, roast the tomatoes (canned or fresh), peppers, onions, peppers, garlic on baking trays for 30 minutes. Baking brings out the sweetness of the vegetables.
Noodle: 1 large butternut squash
Preparation for Squash:
Trim off the squash ends.
Microwave the squash for 5 minutes. If necessary, give the squash more time to soften, making sure it is still firm to the touch.
Cool the squash. Peel off skin with a potato peeler.
Cut into ¼ inch slices, lengthwise.
Cheese: 1/2 lb. or .25 kg of the following:
Mozzarella, Ricotta, Parmesan – or a combination of your favourites
Shred and mix the cheese together in a bowl.
Lasagne Sauce Preparation:
Add 2 Tablespoons olive oil to skillet on medium heat. Sauté the sausage (casing removed), ground pork or beef, chicken or turkey for 10 to 15 minutes or until meat is no longer pink. Drain the grease from meat, if necessary.
In a large saucepan, add 2 Tablespoons olive oil. Heat on medium. Add the mushrooms, zucchini and sauté for 5 minutes or until softened. Add herbs and continue to sauté for 5 more minutes, stirring often. Next, stir in the tomatoes, peppers, onions, zucchini, garlic. Simmer the sauce for 2 to 3 hours or until the sauce thickens. Stirring often, adjust the heat as needed. Add hot peppers or your favourite hot sauce & salt, to taste.
Layering Sauce, Squash Noodle, and Cheese
1. In the baking pan, add sauce to cover the bottom.
2. Layer squash noodles to cover sauce.
3. Sprinkle cheese mixture to cover noodles.
4. Continue steps 1, 2, 3 until you reach the top of the baking pan leaving enough room for top cheese layer.
5. Bake uncovered on the middle rack of the oven at 350oF or 175oC for approximately 1 hour. Cover loosely with foil if cheese is looking too brown. With a knife, pierce the lasagne to check squash noodle for doneness.
6. Remove from oven. Let the lasagne rest for 10-15 minutes before serving. Enjoy with a green salad.
Ingredients for a Sauce ~ 10 x 13 inch/25 x 33 cm
2+2 Tablespoons olive oil
1-750 ml can diced tomatoes
1-750 ml can crushed tomatoes
1 large red pepper, diced
1 large green pepper, diced
4 to 6 cooking onions, diced
3 garlic cloves, minced
1 large or 2 medium size zucchini, diced
10 to 12 mushrooms, sliced
chili peppers or hot sauce; salt, to taste
Meat for Sauce: adjust quantities, to taste
2 to 3 Italian sausage, casing removed
1 1/2 lb. ground pork or beef
or if you prefer, ground chicken or turkey
Dried Herbs
1 Tbsp. Basil
2-3 Tbsp. Oregano
2-3 Tbsp. Thyme
1 Tbsp. Rosemary
Optional: In a 350oF oven, roast the tomatoes (canned or fresh), peppers, onions, peppers, garlic on baking trays for 30 minutes. Baking brings out the sweetness of the vegetables.
Noodle: 1 large butternut squash
Preparation for Squash:
Trim off the squash ends.
Microwave the squash for 5 minutes. If necessary, give the squash more time to soften, making sure it is still firm to the touch.
Cool the squash. Peel off skin with a potato peeler.
Cut into ¼ inch slices, lengthwise.
Cheese: 1/2 lb. or .25 kg of the following:
Mozzarella, Ricotta, Parmesan – or a combination of your favourites
Shred and mix the cheese together in a bowl.
Lasagne Sauce Preparation:
Add 2 Tablespoons olive oil to skillet on medium heat. Sauté the sausage (casing removed), ground pork or beef, chicken or turkey for 10 to 15 minutes or until meat is no longer pink. Drain the grease from meat, if necessary.
In a large saucepan, add 2 Tablespoons olive oil. Heat on medium. Add the mushrooms, zucchini and sauté for 5 minutes or until softened. Add herbs and continue to sauté for 5 more minutes, stirring often. Next, stir in the tomatoes, peppers, onions, zucchini, garlic. Simmer the sauce for 2 to 3 hours or until the sauce thickens. Stirring often, adjust the heat as needed. Add hot peppers or your favourite hot sauce & salt, to taste.
Layering Sauce, Squash Noodle, and Cheese
1. In the baking pan, add sauce to cover the bottom.
2. Layer squash noodles to cover sauce.
3. Sprinkle cheese mixture to cover noodles.
4. Continue steps 1, 2, 3 until you reach the top of the baking pan leaving enough room for top cheese layer.
5. Bake uncovered on the middle rack of the oven at 350oF or 175oC for approximately 1 hour. Cover loosely with foil if cheese is looking too brown. With a knife, pierce the lasagne to check squash noodle for doneness.
6. Remove from oven. Let the lasagne rest for 10-15 minutes before serving. Enjoy with a green salad.
