Squash Lasagna. Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl. Place tomatoes in a food processor or blender; cover and process until smooth.

Press with additional paper towels to remove excess moisture. In a large nonstick skillet, heat olive oil over medium-high heat. Scrape out strands of squash with a fork and transfer to a bowl. You can have Squash Lasagna using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Squash Lasagna

1. It’s 1 can of tomato paste.
2. Prepare 10 of roma tomatoes.
3. Prepare 1 bunch of basil.
4. You need 1 of large purple onion.
5. It’s 1 clove of garlic.
6. It’s 2 lbs of ground beef.
7. It’s 1 lb of ground sausage.
8. It’s 6-10 of zucchini and/or yellow squash.
9. It’s 2 pint of containers of ricotta cheese.
10. It’s 1 block of mozzarella.
11. It’s of Olive oil.
12. You need of Itallian seasoning or equivalent fresh herbs.

Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.

Squash Lasagna step by step

1. Chop onions, tomatoes, basil, and garlic to desired size. I'm pretty rough with this and call it rustic..
2. Cut squash in rounds with mandolin..
3. Brown Meat in a little olive oil. I like to do this in a cast iron pan. Drain and set aside..
4. Carmelize onions in olive oil and/or meat drippings. I'll usually just toss them in the same cast iron. Then add fresh basil, garlic, and tomatoes. A few minutes later add tomato paste and seasoning..
5. Add in meat and mix together. Remove from heat..
6. Create bottom layer of squash in a casserole pan..
7. Add sauce to casserole pan..
8. Add layer of ricotta cheese to casserole pan..
9. Add top layer of squash in casserole pan..
10. Slice rough rounds of mozzarella for top of casserole pan..
11. Bake in oven for 30-45 mins on 350 until cheese is melted to your preference..
12. Serve!.

In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Spread a light layer of tomato sauce on the bottom of the baking dish. My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Make with either zucchini or yellow squash that is thinly sliced lengthwise with either a mandoline slicer or a knife.