Wow! I’m glad you guys liked the looks of my lasagna from last night. I was honestly really nervous to make it, because I just whipped it together on the fly! (Normally I like to make tried-and-true recipes for company, since there’s a lower risk of ruining dinner…)
What I love about this lasagna, is that it’s noodle-free, dairy-free and absolutely delicious!
makes one 8×8 square pan
4 medium to large zucchini squash
1 kabocha squash (my favorite, but any winter squash will do)
1 cup diced mushrooms
1 jar of your favorite, high-quality marinara sauce (Paesana is mine)
fresh basil, torn into small pieces
Pre-heat the oven to 400 degrees. Slice your Kabocha squash in half, and place cut-side down onto a cookie sheet lined with foil. Bake in the oven for 30-40 minutes, until fork tender.
Once the squash is in the oven, slice the zucchini into flat, noodle-like strips. I use a plain old knife, but a mandoline slicer would make this part even easier. You should wind up with enough slices to make at least 4 layers in your pan. Lightly grease another baking sheet, and arrange the zucchini “noodles” in a single layer (you may need to use two pans for this). Roast them in the oven, along with your Kabocha squash, for the last 15-20 minutes of baking time. This reduces the moisture in the zucchini, making them more noodle-like. (and your lasagna less watery!) Remove the squash and zucchini from the oven, and allow them to cool to touch. Reduce the oven temperature to 350 degrees.
Remove the seeds of the squash, then scoop the flesh into a medium bowl. Smash the flesh with a fork until it is a uniform consistency. Begin arranging the layers of your lasagna.
Start with a small amount of marinara sauce, to prevent sticking, then lay down your first layer of zucchini noodles. Top them with half of the Kabocha squash, using a fork to press it into a flat layer. Next, sprinkle a half cup of diced mushrooms, and a sprinkle of fresh basil. Top it all off with more marinara sauce. Then repeat the layers: zucchini noodles, the other half of the squash, half cup mushrooms and basil. Finish the lasagna with a final layer of zucchini noodles, and top it all off with a layer of marinara sauce and fresh basil.
Bake in the oven for 30 minutes, or until heated through, then serve immediately!
I actually ran out of zucchini noodles last night, so I just omitted the last layer of zucchini, covered it all in marinara sauce, and baked it as is! Still turned out great!
Hope you all enjoy!