One of the beautiful benefits of farming vegetables is that you get to take home fresh produce. I haven't been the biggest squash eater but on the farm I work at we have a ton of summer squash because it has to be picked often to keep producing. In my fridge there was crookneck, patty-pan, and cousa. When you realize just how much damn work, heart, and money goes into growing and harvesting vegetables it becomes harder to waste food yet I didn't really feel like eating a big ol' plate of squash. So I figured I'd use the the squash as the "meat" in veggie lasagna and to my joyful surprise it worked.
9x13 glass pan
Large iron skillet
6 long lasagna noodles
1 box Pomi tomatoes
1 carton 15oz ricotta
8oz whole milk mozzarella shredded
4oz shredded parmesan
2 cups summer squash (of any variety)
3/4 cup crimini mushrooms coarsely chopped
2 carrots chopped
1 large onion chopped
6 cloves garlic crushed
Several leaves basil finely chopped
5-6 sage leaves finely chopped
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp crushed red pepper
1/8 tsp nutmeg
salt & pepper
butter for sauteing
Cook lasagna noodles 10 minutes. Drain. Preheat oven to 350°
Saute onion in butter in large iron skillet on medium high until transparent then add squash. Cook ten minutes then turn heat down to medium and add carrots, garlic, salt & pepper, and all spices except nutmeg. Cook 5 minutes then add crushed tomatoes. Add more salt & pepper in needed. Turn heat down slightly, cover and simmer for 20 minutes.
While sauce is cooking plop ricotta in bowl. Stir in eggs, salt, pepper, and nutmeg. Add half the parmesan.
Spoon about a half cup of sauce in the bottom of the glass pan. Layer 3 noodles then spread half the cheese mixture evenly on noodles. Add haft the rest of sauce over cheese. Repeat previous layers and the top with mozzarella and the rest of parmesan.
Bake lasagna for 40-45 minutes. Enjoy!