Roasted summer squash lasagna

I had some summer squash from CSA Week #6 and decided to make it into a lasagna.

This is a "tester" lasagna made in a 4 1/2 x 8 1/2 glass loaf pan, so you'd need to scale it to make a normal 9x13 pan. Because of the thickness, I'd say it serves 2 or 3 in this little pan.

I also have a new version that has ground beef and zucchini that I like very much.

2 zucchini or summer squash

Cut two medium summer squash or zucchini into 1/4" thick slices, lengthwise. Make sure you have enough slices to fill a 4 1/2" x 8 1/2" glass loaf pan in with two complete layers. And they will shrink considerably when roasted, something I forgot about when I made up this recipe. There's only one pictured here, but I could have used two, easily.

Coat with olive oil on both sides and season with salt, pepper and granulated garlic on one side on a sheet pan. Roast for 15 minutes at 375°F.

In a bowl prepare the ricotta cheese mixture:

1 egg, beaten
3 oz. (by weight) ricotta cheese
a handful of micro-planed Parmesan cheese
1.5 oz. shredded mozzarella
Red pepper flakes

Should make 6 to 7 oz.

And the rest of the ingredients for the layers:

3 sheets of no-boil lasagna
20 oz. (by weight) tomato sauce
2.5 oz. shredded mozzarella cheese
another handful of micro-planed Parmesan cheese
fresh basil

I like the Barilla "flat like homemade" no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

I often use my own homemade tomato sauce, but it requires a lot of sauce and all of my sauce was packaged in individual serving size packages (6.0 oz.) so I just used jar sauce. Here's the mise en place.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

4.0 oz. sauce (this is the bottom layer)
-- pasta
3.5 oz. ricotta mixture
one layer of roasted squash
1.0 oz. mozzarella
4.0 oz. sauce
-- pasta
remainder of the ricotta mixture
one layer of roasted squash
chopped fresh basil
4.0 oz. sauce
-- pasta
4.0 oz. sauce
1.5 oz. mozzarella
more micro-planed Parmesan cheese (this is the top layer)

The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

ate.2012.07.19.c13.jpgHere's the final uncooked lasagna.

This is a variation on my Spinach and basil lasagna, but I removed a layer and adjusted some amounts to make it shorter so it wouldn't overflow the pan and make it more manageable to serve.

I let it cool for a short while, then put it in a sink with cold water a couple inches deep. Once cooled it was easy to remove from the pan and place in a vacuum bag, then freeze. Only once it was frozen solid did I vacuum seal it.

To reheat it I added the frozen vacuum sealed bag to a pot of boiling water, brought it back to a boil, then reduced the heat and simmered for 22 minutes, though 24 minutes would probably be better. I melted the cheese with the propane torch though the broiler would be faster for multiple slices. And it was DELICIOUS!


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This page contains a single entry by Rick Kasguma published on July 19, 2012 4:49 PM.

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