My Big Fat Greek Kitchen

Squash Lasagna

Ingredients:

2 tablespoons extra virgin olive oil
1 pound ground beef
1 teaspoon coarsely ground sea salt
1 ½ teaspoon coarsely ground Black pepper
1 yellow onion finely diced
3 cloves garlic finely chopped
½ teaspoon granulated garlic
1 teaspoon chili flakes
½ tablespoons dried oregano
½ teaspoon dried basal
1 can (14.5 ounces crushed tomatoes)
2 teaspoons light brown sugar
8 ounces ricotta cheese
2 tablespoons grated parmesan cheese
2 large zucchini squash
1 large yellow squash
1 cup shredded mozzarella
¼ cup Italian style bread comes (optional but recommended)

Instructions:

Preheat the oven to 400°F.
Place a large skillet over medium high heat. Add ½ tablespoon oil to pan and swirl skillet to coat with olive oil. Add ground beef to pan, season with ¼ teaspoon salt and ½ teaspoon pepper. Cook stirring often for 3 to 5 minutes or until meat is nicely browned. Pour meat into a strainer to remove excess fat.
Place 1 tablespoon oil into skillet and return to medium high heat. Add onion and sauté for 2 to 3 minutes until onion softens and turns translucent. Add chopped garlic, granulated garlic, chili flakes, oregano, basal 1 teaspoon brown sugar and cooked beef to the skillet. Cook stirring often for one minute. Add crushed tomatoes, ½ teaspoon salt and pepper. Stir and allow to simmer for 3-5 minutes or until sauce starts to thicken.
While sauce is cooking place ricotta cheese into a small bowl, add Parmesan cheese remaining brown sugar, salt, pepper and oil. Stir until well combined.

Slice the squash into thin ribbons (use a vegetable peeler or knife if you do not have a mandolin)

Assemble the Lasagna: In the bottom of a greased 9 x 12 baking pan place a layer of zucchini ribbons, top with 1/3 of the meat sauce, top meat sauce with 1/3 of the ricotta mixture. Add a layer of yellow squash ribbons, top with another third of the meat sauce and ricotta mixture. Add the last of the squash, top with remaining meat sauce and ricotta mixture, sprinkle with Mozzarella and bread crumbs. Place in oven and bake for 25 to 30 minutes or until squash is fork tender and cheese is bubbling and golden brown. Remove from oven allow to rest for 5 minutes then cut into slices (should make 8 slices).
Enjoy.

If you want to make a vegetarian version omit the meat and use 1 pound sliced mushrooms instead (you will need to add an extra tablespoon of olive oil and extra ¼ teaspoon of salt to the pan when cooking mushrooms)

Serves 4 people
Prep time 5 to 10 minutes
Cook time 35 to 45 minutes