Summer Zucchini Lasagna

 Today I have a perfect meatless Monday dish for summer, Zucchini lasagna. As happens frequently this time of year I have an abundance of summer squash coming in from the garden and I'm always on the lookout for ways to use and store it. Other than pickling, I know of few good ways to store summer squash. It can be frozen or canned but the texture always leaves a lot to be desired. In other words it gets mushy. I prefer to either use it in creamed soups which I can or freeze cooked entrees like this recipe. I'll bake this lasagna and freeze it in individual servings so we can enjoy it for the next six months. This dish is a based on a white bachamel sauce which is also great served over pasta or rice with some grated Parmesan. This recipe will also work well with other types of summer squash.

Here's your ingredient list:

2-3 sliced fresh summer squash, about 4 cups
3 fresh carrots, peeled and julienned thin
1/2 medium onion, chopped
1-2 cloves garlic, minced
13 oz can sliced mushrooms
2 Tbs virgin olive oil
3 Tbs all purpose flour
3 cups milk, or 1 cup powdered milk mixed with 3 cups reserved liquid
32 oz Ricotta cheese
32 oz large curd cottage cheese
2 eggs
1/4 chopped fresh parsley
1/4 cup fresh chopped chives or scallions
1 1/2 Lb. grated mozzarella cheese
1 small package lasagna noodles

Put sliced squash and carrots in a covered microwave dish. Add water about half way up, sprinkle lightly with salt, and microwave 10 minutes on high. Drain and reserve liquid then put aside. Open the can of mushrooms and add the liquid to your reserve liquid. Take 3 cups of reserve liquid, add water if necessary, and mix in one cup of powdered milk. Next, heat olive oil in a dutch oven on medium high and add onions and garlic. Saute until onions become translucent. Add flour and stir until fully incorporated into the oil. Add milk and vegetables plus a dash of pepper and salt. Reduce heat and simmer, stirring frequently, until sauce has a thick creamy texture. Remove from heat, cover, and set aside.

 Cook lasagna noodles according to package directions. While the noodles are cooking prepare the cheese stuffing. In a large bowl combine Ricotta cheese, cottage cheese, parsley, chives, and two beaten eggs.

Once noodles are cooked, rinsed, and drained, grease a large lasagna pan. Add a layer of noodles, sauce, and cheese mixture.

Sprinkle a thin layer of mozzarella and repeat. When your almost to the top add a final layer of sauce and top with the rest of the mozzarella. Place on a cookie sheet in a 375 degree oven and bake for 1 hour 15 minutes or until well browned. And this is the final product!

 

Allow to rest for at least 30 minutes before serving. This lasagna can bet a bit wet due to the moisture of the fresh squash. If you prefer a drier lasagna, cook the vegetables a bit longer in the microwave and drain in a colander for about 20 minutes to remove more of the moisture. I hope you enjoy this summertime treat!