I love cooking for my family, and lately its become something of a learning experience. I'm really making an all out effort to use more local and organic ingredients and I'm experimenting with recipes. Some recipes come out great, others not so great. Well this one was great! I hope you try it an enjoy and please let me know how it works out for you:-)
Yellow Squash & Zucchini Lasagna
Ingredients
2 bunches of green onions
2 large yellow onions
4 yellow squash
4 zucchini
4 vine ripened tomatoes
1 carton mushrooms
4 garlic gloves
2 boxes no bake lasagna
coconut oil
Tony Chachere's
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano leaves (dried)
1 tsp basil leaves (dried)
1 can Cento tomato sauce
2 jars of Barilla roasted garlic sauce
2 cups sharp cheddar cheese
2 cups mozzarella cheese
Preparation
Chopped up your green onions, yellow onions, squash & zucchini. In a large pan place 2 tbsps of coconut oil and put on medium heat, once pan is heated place green & yellow onions and saute' until onions are soft. Add mushroom and saute' then add in spinach and saute'.
While the onions and spinach are cooking, heat your oven to 350. While your oven is heating, slice your tomatoes and lay them on a cookie sheet lined with parchment paper. Season with Tony Chachere's (or whatever seasoning you like). Bake in oven for 15 minutes to flavor and remove excess water. (If you don't do this step your lasagna will be full of water.)
Add squash, zucchini and garlic to pan with onions and spinach, add Tony Chachere's, onion powder, garlic powder, oregano, basil and saute' til squash is fork tender. Once squash is tender drain all the vegetables in pan in a colander until no liquid is dripping from the bottom (IF YOU DON'T DRAIN ALL OF THE LIQUID FROM THE VEGES, YOU WILL HAVE A LIQUID LADEN MESS WHEN IT BAKES). Remove tomatoes from oven.
Begin assembling your lasagna:
Combine Cento tomato sauce and Barilla in a large bowl. Layer bottom of lasagna pan with a thin layer of sauce, with a large spoon layer in veges from colander, place six tomato slices over veges, layer over lasagna noodles, pour over more sauce and layer with a handful of each cheese. Continue this process until you have filled your lasagna pan. Your final layer should be sauce and cheese. Cover with aluminum foil.
Bake
Place lasagna in a 350 degree oven for 40 minutes or until noodles are done (per noodle cooking instructions). When done, remove from oven and remove foil. Let sit for 15 minutes to set up and enjoy!
FYI - Depending on the size lasagna pan you use, if you find that this makes two pans for your family, you can freeze a pan of lasagna once it cools. Wrap it in Saran Wrap first then cover with an aluminum top or foil and place in freezer. It keeps well for 6 months.
