Sunday, July 8, 2012

Brian's Squash Lasagna

Have a mentioned before that my husband is a phenomenal cook?!  Well he is!!  He has taught me so much about cooking fresh food by taste and today is no exception.  He made this delicious Squash Lasagna:

I'm so spoiled! :)  Here's his recipe...

Brian's Squash Lasagna
Makes:  One 8x12" pan of lasagna
 
3 large zucchini squash, cut length-wise into 1/4" slices
2 small onions, chopped
2 teaspoons minced garlic
1-2 teaspoons Italian seasoning
1 teaspoon pepper
1 teaspoon crushed red pepper
pinch of salt
1 can of diced tomatoes
1 can of tomato paste
1 can of tomato sauce
1 large tomato, diced
1 cup of water (or chicken, beef or vegetable broth)
1 ball of fresh mozzarella, grated
canola oil spray

Preheat oven to 425 degrees and pull out a 8x12 glass baking dish.  Heat a cast iron skillet sprayed with canola oil spray (we usually use Pam or Costco brand).  While heating, put all the sauce ingredients in a blender -- the onions, garlic, spices (Italian seasoning, pepper, crushed red pepper, salt), diced tomatoes, tomato paste, tomato sauce, fresh cut tomato and water -- and blend until combined (it will be chunky!).  Pan sear the slices of zucchini until lightly browned on each side.  Time to build your lasagna layers -- put about half the sauce in the bottom of the baking dish.  Layer about half of the pan seared zucchini slices next, then about half of the grated mozzarella cheese.  Your next layer will be the rest of the zucchini slices, then the rest of the cheese and top with the rest of the sauce.  Cover with aluminum foil (to protect your oven from splatters!) and bake at 425 degrees for 50 minutes.  Serve with your favorite salad and bread.  Enjoy!!

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