You can also add a ricotta cheese layer if you like that in your lasagna, but its pretty great as is!
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- yellow squash
- zucchini squash
- 2 pkg
- mozzerella/ italian cheese, shredded
- 1/2 pkg
- fresh baby spinach leaves
- 1 large
- slicing tomato
- 16 oz
- pasta sauce
- baby portebello mushrooms sliced
- 2 tsp
- oregano, dried and basil each
- salt and pepper to taste
- 1 tsp
- garlic powder (or to taste)
- 1/2 tsp
- cayenne pepper
1Clean & dry all veggies. Use a mandolin (or very steady hand) to thinly slice the squash(es?) length wise about 1/4 to 1/3 inch. (the thinner the squash, the faster it cooks)
2Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
3Use squash as noodles for lasagna! Layer sauce (thin but enough to keep from sticking... "noodles", seasoning mixture, spinach, fresh tomatoes, mushrooms, sauce and cheese; Repeat.Top with Remaining "noodles" and cheese.
4Cover with foil loosely, and place in 375 degree preheated oven. Bake for an hour and let cool for at least 10 mins. Enjoy!