Crookneck Squash and Sausage Lasagna


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)

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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