I hit the jackpot while grocery shopping last Saturday….discounted produce! Seriously, I was so happy. Everything looked fine, just a few bumps and spots but very edible.
Bag of baby spinach — 25 cents
A couple pounds of zucchini and summer squash — 49 cents
4 green peppers — 49 cents
Big bag of bananas — 99 cents
I know that I’ll have to eat everything fairly quickly but that just means forcing myself to get creative with meals. When planning to use the squash, I knew that I wanted a pasta dish. I decided on a summery bake — Summer Squashed Lasagna!
Summer Squashed Lasagna
Adapted from Eat, Live, Run
10 lasagna noodles
2 tsp olive oil
4 zucchini or summer squash or combo of both, thinly sliced
1/2 yellow onion, diced
1 cup cottage cheese
2 eggs, lightly beaten
1/2 tsp garlic powder
1/4 tsp pepper
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 (24 oz) jar pasta sauce
1 (15 oz) can diced tomatoes, drained
Preheat oven to 375 degrees.
Cook lasagna noodles in boiling water, drain, and set aside.
Heat 1 tsp olive oil in saucepan on high heat. Add single layer of squash and sautée until soft and browned on both sides. I sautéed three batches of squash, adding olive oil as needed and adding the diced onions on the last batch. Set aside.
Combine cottage cheese, eggs, garlic powder, and pepper. In separate bowl, combine mozzarella and Parmesan cheeses.
Mix pasta sauce and diced tomatoes. I added a few dashes of oregano, pepper, and basil as well.
Layer marinara sauce, then noodles, veggie mix, cottage cheese, and cheese in 9×13 casserole dish. I used two 8×8 dishes instead.
Top with marinara sauce and cheese after last layer of noodles.
Cover loosely with foil and bake 30 minutes. Uncover and bake another 30 minutes. Let lasagna rest 10 minutes before serving.
This was delicious — cheesy and filling, yet tasted nice and light. David liked it as well, but made the distinction that I made “a good healthy lasagna.” Apparently this is not in the same category as a super meaty lasagna, which is okay. Especially on a warm summer night, veggie-filled lasagna is perfect!