To usher in Fall, I decided to make a Vegetable Lasagna that called for a mixture of kale, zucchini, yellow squash and roasted red peppers, and decided to use squash in lieu of actual pasta. The first time I made it it tasted great, but it was a bit too watery. So the second time around I made sure to cook the tomato vegetable mixture longer and drain it before using. Voila! Perfectly moist– but not watery– lasagna.
This is the perfect dish to bring to your family Thanksgiving potluck. Even better, prep and assemble everything beforehand, arrive early to the party and pop the pan in the oven so that it’ll be ready by the time the guests arrive.
- 2 yellow squash
- 2 zucchini
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 bunch organic kale chopped
- 1 15oz jar roasted red peppers diced
- 1 28oz jar crushed red tomatoes
- 1 tablespoon sugar
- ½ teaspoon salt more to taste
- ½ teaspoon ground black pepper more to taste
- ¼ cup parsley fresh, chopped
- ⅛ cup basil fresh, chopped
- 2 15oz package part skim ricotta cheese
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup parmesan romano cheese plus more for sprinkling
- 4 cups mozzarella cheese shredded
- Preheat oven to 400 degrees. Lightly grease a 9x13-inch baking pan with olive oil.
- Cut both yellow squash and 1 zucchini in half. Cut each halve lengthwise into ¼-inch slices. Bring a pot of water to a boil. Add sliced squash and cook until tender, about 2 to 4 minutes. Drain completely, pat dry and set aside.
- Small dice the remaining zucchini. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced zucchini and kale and sauté for 2 minutes. Pour in tomatoes, sugar, salt and pepper. Stir to combine and let simmer for 20 minutes. Remove from heat and stir in chopped parsley and basil. Taste and add salt/pepper as needed. Pour mixture into a small holed colander and let drain. You want to make sure any excess water is removed.
- In a separate bowl, whisk the ricotta, eggs, parmesan cheese, salt and pepper.
- To assemble, spread a little of the tomato sauce in the prepared pan. Arrange one layer of squash in the pan. Spread one-third of the ricotta mixture on top. Top the ricotta mixture with one-third of the mozzarella. Spoon a little less than one-third of the tomato mixture over the mozzarella.
- Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of mozzarella and parmesan romano.
- Loosely cover the lasagna with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.