Yes, still posting zucchini recipes. I swear they are coming in the kitchen faster than I can keep up. I feel like Lucy on the episode with the cake conveyor belt…
Ryan, my favorite step-daughter is a vegetarian and wanted to make a lasagna with zucchini. We came up with this after reading a few recipes and worked on it together.
Squash and Basil Lasagna
Pre-heat oven to 400
Saute in large sauce pan in 1 TBLS olive oil:
1 diced carrot
1 diced onion
Saute until soft. Add in 1 chopped zucchini or yellow squash.
Once the veggies are al dente’, add 1 C Julienned basil, 1 C fresh or thawed frozen corn and remove from heat.
In a new skillet, make a white sauce. I used 1/4 C Wondra flour (flour for gravy / sauce) and poured it in the skillet. We did not use butter, I know weird. Then we gradually poured in 3 Cups of whole milk. We let that come to a boil, stirring constantly and then poured our veggies back in along with 1 C cottage cheese. The sauce is thin.
Then we put a half cup of sauce in the bottom of the pan, topped with no-boil lasagna noodles, then more sauce, more noodles, the rest of the sauce.
Bake at 400 covered with foil for 25 minutes. Remove the foil and then add 4 ounces of mozzarella. This can be slices or shredded. It all melts:) Cook another 25 minutes. I had some slices that I just chopped up.
If you have zucchini coming out your ears right now, I’d love to hear what you are making. Please share!