Squash Lasagna

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Servings: 6 Difficulty: Advanced
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A hearty, layered bake featuring tender squash and zucchini with a rich tomato and cheese sauce.
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Squash Lasagna

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 48.8

Description

This comforting Squash Lasagna transforms humble summer vegetables into a decadent main course. Thinly sliced yellow crookneck squash and zucchini replace traditional pasta noodles, creating a lighter yet deeply satisfying dish. The layers are bound together with a savory mixture of Italian sausage, canned spaghetti sauce, and a creamy blend of cottage, Monterey Jack, and Parmesan cheeses. Topped with buttery breadcrumbs for a golden crunch, this casserole offers a perfect balance of tender vegetables, savory meat, and melty cheese. It is an excellent choice for family dinners or potlucks, appealing to both meat-lovers and those looking to incorporate more vegetables into their diet. The flavors meld beautifully in the oven, resulting in a bubbling, aromatic centerpiece that is easy to prepare and even easier to enjoy.

Ingredients

Directions

  1. Preheat the oven to 350F (177C).
  2. Slice the squash and zucchini into 1/2-inch-thick pieces.
  3. Sprinkle the sliced vegetables with salt and pepper.
  4. Melt 3 tablespoons of butter in a large skillet over medium heat.
  5. Saut the squash and zucchini in the butter until tender; drain excess liquid and set aside.
  6. Add the Italian sausage to the same skillet; cook until browned, stirring to break it up into crumbles.
  7. Drain excess fat from the sausage.
  8. Stir in the canned spaghetti sauce and simmer for 10 minutes until slightly thickened.
  9. In a small bowl, mix the bread crumbs with 1/4 teaspoon melted butter.
  10. In a 12x7-inch baking dish, layer half of the sauted vegetables.
  11. Spread half of the meat sauce over the vegetables.
  12. Sprinkle with half of the Monterey Jack cheese and half of the cottage cheese.
  13. Repeat the layers with the remaining vegetables, meat sauce, and cheeses.
  14. Top with the grated Parmesan cheese and the buttered bread crumbs.
  15. Bake for 30 to 35 minutes, or until the lasagna is bubbly and the top is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 48.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2450.0mg103%
Total Carbohydrate 10.6g4%
Dietary Fiber 2.5g10%
Sugars 5.7g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the lasagna to rest for 10 minutes before serving to help it set and make slicing easier.

For a vegan version, omit the sausage and cheeses, substituting with plant-based alternatives or simply increasing the vegetable layers and using a marinara sauce with added herbs.

You can substitute the cottage cheese with ricotta cheese for a smoother texture.

If the squash releases a lot of water during sauting, ensure you drain it well to prevent a watery lasagna.

Keywords: american, baking, crookneck, lasagna, main, salt, sauting, simmering, squash, squash,yellow, title, vegan, zucchini, sausage, cheese, casserole, vegetable lasagna, comfort food
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