YELLOW SQUASH LASAGNA RECIPES RECIPES

Name: Yellow Squash Lasagna Recipe by Tasty
Yield: 4 servings
Ingredients: 4 yellow squashes; 2 teaspoons kosher salt, divided; 2 teaspoons pepper, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons dried oregano, divided; 1 teaspoon olive oil; ½ white onion, diced; 4 cloves garlic, minced; 1 lb ground chicken; 1 teaspoon dried thyme; 28 oz crushed tomato, 1 can; 1 cup ricotta cheese; 1 cup grated parmesan cheese; 2 large eggs; nonstick cooking spray; 16 oz fresh mozzarella cheese, sliced

YELLOW SQUASH LASAGNA RECIPE BY TASTY

Yellow Squash Lasagna Recipe by Tasty image

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Provided by Frank Tiu

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 yellow squashes
2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano, divided
1 teaspoon olive oil
½ white onion, diced
4 cloves garlic, minced
1 lb ground chicken
1 teaspoon dried thyme
28 oz crushed tomato, 1 can
1 cup ricotta cheese
1 cup grated parmesan cheese
2 large eggs
nonstick cooking spray
16 oz fresh mozzarella cheese, sliced

Steps:

Preheat the oven to 425°F (220°C).
Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ? of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
Top with the fresh mozzarella cheese.
Bake for 30 minutes, or until the cheese is browned and melted.
Serve warm.
Enjoy!

Nutrition Facts : Calories 909 calories, CarbohydrateContent 31 grams, FatContent 55 grams, FiberContent 7 grams, ProteinContent 75 grams, SugarContent 16 grams

ARTICHOKE AND YELLOW SQUASH LASAGNA WITH ... - FOOD.COM

Artichoke and Yellow Squash Lasagna With ... - Food.com image

I developed this recipe for a customer's luncheon at home, who needed something vegetarian for the guests. It is easy to assemble, as no-boil lasagna is used, but will resemble lasagna made with fresh pasta.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 25

Ingredients

2 large crookneck yellow squash, washed and chopped
2 scallions, chopped, whites and some green parts
1 tablespoon fresh garlic, minced
2 tablespoons extra virgin olive oil
1 cup marinated artichoke, drained and chopped
1 large egg, beaten
8 ounces Philadelphia Cream Cheese, room temperature
1 cup ricotta cheese (low fat is okay)
1/2 cup cottage cheese, drained (2% is okay)
1 1/2 cups Italian cheese blend
1/2 cup feta cheese, crumbled
1 tablespoon fresh basil, chopped or 1/2 tablespoon dried basil
1 teaspoon dry oregano leaves
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
1 teaspoon fresh ground pepper
bechamel sauce
3 tablespoons butter
1 teaspoon extra virgin olive oil
3 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 dash nutmeg
no-boil lasagna sheet (Barilla or Skinner are good)
parsley (to garnish)

Steps:

Preheat the oven to 350º.
Sauté squash, onions, garlic in 2 tbs olive oil.
Drain and chop the artichokes.
Beat the egg in a small bowl.
Reserve ½ cup of the Italian cheese blend.
Combine ½ cup cheese, herbs, salt, and pepper and blend in the egg.
Line a 9x13 pan with aluminum foil.
Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux.
Slowly add cream, stirring constantly, and add a dash of ground nutmeg.
Pour ½ cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce.
Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture.
Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna.
Pour the rest of the béchamel sauce over the top, making certain it completely covers the top and runs down the sides.
Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven.
Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes.
Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley.

Nutrition Facts : Calories 715.2, FatContent 61.4, SaturatedFatContent 34.6, CholesterolContent 223.7, SodiumContent 1956.2, CarbohydrateContent 20, FiberContent 3.1, SugarContent 2, ProteinContent 24

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