Squasagna!

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The whole idea started with the boom of my first batch of monster zucchini in my garden. I was inspired to make a lasagna, but instead of pasta – use ribbons of zucchini and squash. The options of ingredients are endless, so use this as a base and create your own.

I chose to put a latin spin on it by using a homemade guajillo sauce made from the cooked peppers, tomato sauce and spices. I also used Monterey Jack and Cotija, but you can use whatever you prefer or none at all.

Ingredients:

  • 3-4 Medium sized zucchinis and/or squash, boiled whole for 5 minutes, then peeled into ribbons
  • 1 pound ground beef or sausage, cooked (optional)
  • 1-1/2 cups of pasta sauce, tomato sauce or guajillo pepper sauce (latin style)
  • 1/2 onion sauteed and added to the ground beef and sauce
  • 1 cup of mushrooms, pan fried but not completely cooked
  • 1+ cups of monterey jack, mozzerella or cotija (latin style)
  1. First step that I took was to prepare the ingredients before layering them. I wanted to cook the ingredients so that everything was moist and had a separate flavor inside the squasagna.
  2. Zucchini:  I boiled these whole for about 5 minutes. They are still firm, but the boiling cooks them slightly and adds water. I was worried if I used them uncooked that they would be drier inside the lasagna. After boiling, I let cool for 5 minutes before peeled into ribbons. I used a regular vegetable peeler, but a mandolin or large wire peeler would work too.
  3. The Meat Sauce: Although optional to the dish, I cooked 1 pound of ground beef in a skillet, adding in my chopped onion and let it cook with the meat. Then I add my sauce, cooking them together until the meat is cooked. If no meat is added, you can make your own tomato or pepper sauce to add or use a premade pasta sauce.
  4. Mushrooms: Love them, so I sauteed them in a little oil – not all the way cooked. Remove and set aside.
  5. Cheese: Grate different cheeses, as much and whatever type you love the most.

IMG_7404Start with a nice rectangular baking pan. Grease the bottom of the pan with spray or olive oil. Layer the squash on the bottom to create the base. Add a layer of cheese across the entire surface and then add your mushrooms. IMG_7407Then my layer of meat, onions and sauce is added to the middle of the squasagna. After the meat, I add one more layer of peeled ribbon squash and top with cheese. IMG_7408Bake in the oven at 350 degrees for 30-40 minutes or until the cheese is melted and the whole lasagna is cooked throughout. This doesn’t take too long since the ingredients are pre-made. IMG_7415We loved this dish, it was so savory good and a healthy twist on the lasagna. I promise you won’t miss the pasta very much at all.

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