Squash Lasagna
(Makes 3-4 servings; increase if desired)
Ingredients:
Approx. 2 cups or 3 medium squash of choice, sliced thinly (I used 1 zucchini + 2 pattypan)
1 ½ cups marinara sauce
1 lb ground turkey or beef
2 tsp dried herb seasoning
sea salt & pepper
1 garlic clove, chopped
½ yellow onion, diced
2 tbs EVOO
1 cup mozzarella cheese
¼ cup shaved parmesan cheese
Directions:
In a cast iron skillet or sauté pan, heat olive oil over medium heat, add onion and garlic until they start to cook down
Side note: when you chop garlic, sprinkle some good sea salt on top and use the side of your knife to mash it all together. Letting it sit a few minutes like this wakes up all the flavor and nutrient properties before cooking!
Add your ground meat (quality counts!) and break it down while it cooks/browns. Add 1 tsp dried herbs (I used “AIP seasoning” from Thrive Market) while cooking.
In a lightly greased baking dish, place squash in single layer- add a dash of sea salt and a punch of seasoning over the top.
Once the meat is browned, add the marinara and stir together before removing from heat. Taste test for salt needs!
Layer about ⅓ of the meat sauce over the squash; lightly sprinkle with mozzarella
Repeat the squash/sauce layers until you fill the pan; use what’s left of the cheeses for the top
Bake at 350* for roughly 30-40 minutes until you’re happy with the melt & tenderness of squash.
Let it cool and cut like a lasagna, but you may need a spoon for serving! I like to sprinkle hot red pepper flakes and freshly chopped basil or parsley on top for serving!
Enjoy,
Amanda
