Tuesday, September 7, 2010

Squash Lasagna

This veggie lasagna is so satisfying you won't notice it doesn't have noodles or profuse amounts of cheese. The preparation time is short but cooking time is about 2 hrs so start early or bake it a day in advance and just reheat before serving. We had the leftovers for lunch and they were delicious! Make it a complete meal and serve with toasted slices of french bread to soak up the extra sauce.

2 medium zucchini
2 medium yellow squash
10 cremini or white mushrooms
3/4 cup fresh spinach
1 1/2 jars Classico Tomato and Basil sauce
3 leaves fresh basil
3/4 cup 2% mozzarella cheese
3 tbsp grated parmesan

Preheat oven to 400 F

Cut and discard the ends of the zucchini and yellow squash

Thinly slice the zucchini and squash
(if the skin seems tough feel free to peel some (not all) off before slicing)

To cut the mushrooms start slicing at the top and work your way to the stem end, cutting so you get circles like the squash and zucchini, discard the stems if they are woody, otherwise slice them as well

Roughly chop the spinach and basil

Gently mix the squash, zucchini, mushrooms, spinach, and basil in a large bowl

Liberally spray an 8X8 glass casserole pan with Pam and pour 1/2 a jar of sauce in the bottom

Make a layer with 1/2 of the squash mixture on top of the sauce
*make sure to flatten and even out the pieces of squash, zucchini, and mushrooms so your layer will be more solid

Top with 1/4 cup of mozzarella cheese and  3 tbsp parmesan and pour another 1/2 jar of sauce on top

Use the rest of the squash mixture to make another layer and pour remaining sauce over the top

Cover with tinfoil and bake for 2 hours, during the last 30 minutes of baking uncover so the extra water can evaporate

Use a serrated knife to gently cut the lasagna into 4 pieces

Top individual pieces with 1 tbsp of  2% mozzarella cheese before serving

Servings 4

Calories per serving (1/4 of lasagna and 1 tbsp of cheese) 175 calories
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