Two-Squash Lasagna Recipe

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Two-Squash Lasagna Recipe

Read Reviews
5 1 1
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I learned to cook when I was growing up on a dairy farm and was a member of 4-H. This is one of my favorite recipes—it makes good use of the abundance of squash we always seem to have in summer and fall. You'll also find it freezes well.—Marilyn Stroud, Larsen, Wisconsin
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + standing

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (28 ounces) spaghetti sauce
  • 1/2 teaspoon fennel seed, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 2 cups (16 ounces) small-curd cottage cheese or ricotta cheese
  • 2 eggs, beaten
  • 2 medium zucchini, sliced lengthwise into 1/2-inch strips
  • 4 tablespoons all-purpose flour
  • 1 small unpeeled yellow squash, shredded
  • 1/4 cup grated Parmesan cheese

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, fennel seed, salt and pepper; set aside. In a small bowl, combine 1 cup mozzarella cheese, cottage or ricotta cheese and eggs. Place half the zucchini in a greased 13-in. x 9-in. baking dish; sprinkle with half the flour. Top with half the meat sauce and half the cheese mixture. Repeat layers of zucchini, flour, meat sauce and cheese mixture. Combine remaining mozzarella with yellow squash; spoon over cheese mixture. Sprinkle with Parmesan. Bake at 375° for 50 minutes or until zucchini is tender. Let stand 10 minutes before serving. Yield: 8-10 servings.
Originally published as Two-Squash Lasagna in Country Ground Beef 1993, p45

Nutritional Facts

1 each: 286 calories, 14g fat (7g saturated fat), 91mg cholesterol, 972mg sodium, 15g carbohydrate (9g sugars, 2g fiber), 24g protein.

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (28 ounces) spaghetti sauce
  • 1/2 teaspoon fennel seed, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 2 cups (16 ounces) small-curd cottage cheese or ricotta cheese
  • 2 eggs, beaten
  • 2 medium zucchini, sliced lengthwise into 1/2-inch strips
  • 4 tablespoons all-purpose flour
  • 1 small unpeeled yellow squash, shredded
  • 1/4 cup grated Parmesan cheese
  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, fennel seed, salt and pepper; set aside. In a small bowl, combine 1 cup mozzarella cheese, cottage or ricotta cheese and eggs. Place half the zucchini in a greased 13-in. x 9-in. baking dish; sprinkle with half the flour. Top with half the meat sauce and half the cheese mixture. Repeat layers of zucchini, flour, meat sauce and cheese mixture. Combine remaining mozzarella with yellow squash; spoon over cheese mixture. Sprinkle with Parmesan. Bake at 375° for 50 minutes or until zucchini is tender. Let stand 10 minutes before serving. Yield: 8-10 servings.
Originally published as Two-Squash Lasagna in Country Ground Beef 1993, p45

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marlowesmom User ID: 1394533 47064
Reviewed Jul. 12, 2009

"Excellent use of over abundance of squash. I save zucchini for breads, so I used all yellow squash and it was great. Tasted just like when made with lasagna noodles, minus the extra carbs, which is a plus for my diabetic mom. Thanks for the recipe."

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