Crookneck Squash and Sausage Lasagna
Prep Time: 15 minutes
Total Time: 4 hours, 15 minutes
Servings: 12
This is a prep and leave it recipe for a go out and have fun on a summer day that's absolutely delicious. Yum!
Total Time: 4 hours, 15 minutes
Servings: 12
This is a prep and leave it recipe for a go out and have fun on a summer day that's absolutely delicious. Yum!
Ingredients:
9 ounces part-skim ricotta cheese
1 ounce Asiago cheese, grated and divided (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh chives, divided
¼ teaspoon freshly ground black pepper
6 garlic cloves, divided
6 cups water
½ cup red wine vinegar
1 large yellow crookneck squash, cut into 1/4-inch-thick slices
1 large zucchini, cut into 1/4-inch-thick slices
Cooking spray
12 ounces hot turkey Italian sausage links, casings removed
2 cups chopped onion
1 tablespoon olive oil
3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
1 cup unsalted chicken stock
½ cup chopped fresh basil leaves
1 (25-ounce) jar low sodium marinara sauce
12 uncooked lasagna noodles
4 ounces fontina cheese, shredded and divided (1 cup)
9 ounces part-skim ricotta cheese
1 ounce Asiago cheese, grated and divided (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh chives, divided
¼ teaspoon freshly ground black pepper
6 garlic cloves, divided
6 cups water
½ cup red wine vinegar
1 large yellow crookneck squash, cut into 1/4-inch-thick slices
1 large zucchini, cut into 1/4-inch-thick slices
Cooking spray
12 ounces hot turkey Italian sausage links, casings removed
2 cups chopped onion
1 tablespoon olive oil
3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
1 cup unsalted chicken stock
½ cup chopped fresh basil leaves
1 (25-ounce) jar low sodium marinara sauce
12 uncooked lasagna noodles
4 ounces fontina cheese, shredded and divided (1 cup)
Directions:
Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper and 1 garlic clove, grated, in a bowl; set aside.
Bring 6 cups water to a boil in a large pan stir in red wine vinegar, add squash and zucchini cook 2 minutes, then drain.
Heat a fry pan over medium high heat and coat pan with olive oil spray.
Add sausage cook 7 minutes, stirring to crumble, Stir in onion, cook 8 minutes or until onion is tender.
Heat oil in a large saucepan over medium high heat, add mushrooms, cook 10 minutes or until mushroom liquid nearly evaporates.
Mince 5 garlic cloves, stir into mushrooms, then stir in stock, basil and marinara.
Bring to a boil and remove from heat.
To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6 quart electric slow cooker.
Top with 4 noodles, breaking noodles to fit cooker.
Layer half of squash mixture, half of sausage mixture and 1/4 cup fontina cheese over noodles, top with 1 cup marinara mixture.
Arrange 4 noodles over marinara mixture, top with ricotta mixture.
Sprinkle with 1/4 cup fontina, top with remaining half of sausage mixture and remaining half of squash mixture.
Arrange remaining 4 noodles over squash mixture, top with remaining 1 1/2 cups sauce and 1/4 cup fontina.
Cover and cook on LOW for 4 hours.
Preheat broiler, then uncover slow cooker, sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago.
Broil on middle rack of oven for 2 minutes or until cheese browns slightly.
Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.
Let stand 10 minutes before serving. Enjoy!
Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper and 1 garlic clove, grated, in a bowl; set aside.
Bring 6 cups water to a boil in a large pan stir in red wine vinegar, add squash and zucchini cook 2 minutes, then drain.
Heat a fry pan over medium high heat and coat pan with olive oil spray.
Add sausage cook 7 minutes, stirring to crumble, Stir in onion, cook 8 minutes or until onion is tender.
Heat oil in a large saucepan over medium high heat, add mushrooms, cook 10 minutes or until mushroom liquid nearly evaporates.
Mince 5 garlic cloves, stir into mushrooms, then stir in stock, basil and marinara.
Bring to a boil and remove from heat.
To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6 quart electric slow cooker.
Top with 4 noodles, breaking noodles to fit cooker.
Layer half of squash mixture, half of sausage mixture and 1/4 cup fontina cheese over noodles, top with 1 cup marinara mixture.
Arrange 4 noodles over marinara mixture, top with ricotta mixture.
Sprinkle with 1/4 cup fontina, top with remaining half of sausage mixture and remaining half of squash mixture.
Arrange remaining 4 noodles over squash mixture, top with remaining 1 1/2 cups sauce and 1/4 cup fontina.
Cover and cook on LOW for 4 hours.
Preheat broiler, then uncover slow cooker, sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago.
Broil on middle rack of oven for 2 minutes or until cheese browns slightly.
Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.
Let stand 10 minutes before serving. Enjoy!
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