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Where's the Squash Lasagna Recipe

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I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who think they don't like it. It's always a hit at our house.

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Where's the Squash Lasagna Recipe

Prep: 40 min. Bake: 1 hour

Yield: 12 Servings

40 60 100

Ingredients

1 pound ground beef
2 large zucchini (about 1 pound), shredded
3/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes
2 cups water
1 can (12 ounces) tomato paste
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon pepper
9 lasagna noodles, cooked, rinsed and drained
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese

Directions

In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses.
Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 309 calories, 13 g fat (8 g saturated fat), 53 mg cholesterol, 642 mg sodium, 27 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Where's The Squash Lasagna in Country Woman September/October 2000, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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