Squash Lasagna (pasta free)

4-5 small or medium squash
1 cup ricotta cheese
1 egg
1/2 tsp salt
1/2 tsp pepper
2 tbs fresh basil chopped
pasta sauce (homemade or store bought)
2 cups shredded mozarella (I used fresh mozarella from a vendor at the farmers market)
1-2 slicing tomatoes

Slice squash length wise, salt, and set aside. Mix ricotta, egg, salt, pepper, and basil. Rinse squash and pat dry. Layer into a baking dish the pasta sauce, squash, and 1/2 of the ricotta mixture. Sprinkle with mozzarella. Repeat layers ending with pasta sauce. Top with sliced tomatoes then mozzarella. Bale 350 degrees 35-45 minutes or until golden brown. Cool 10 minutes.

This is delicious! Even my children who dislike squash, love this!!

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