TWO-SQUASH LASAGNA RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the 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 cheese.
- Bake at 375° for 50 minutes or until zucchini is tender. Let stand for 10 minutes before serving.
- Yield: 8-10 servings.
- Originally published as Two-Squash Lasagna in Country Ground Beef
- p45
- Nutritional Facts
- serving (1 each) equals 286 calories, 14 g fat (7 g saturated fat), 91 mg cholesterol, 972 mg sodium, 15 g carbohydrate, 2 g fiber, 24 g protein.
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