Tuesday, June 15, 2010

Summer Squash Lasagna


2-3 medium size zucchini or summer squash, or 1-2 large

1 lb meat of your choice (I used italian sausage from Feidler Family Farms)

1 pound fresh mozzarella, shredded or thinly sliced


1 3/4 cups ricotta cheese (optional)

1-2 cups chopposed fresh basil

4 large ripe tomatoes (or whatever you have on hand--strained tomatoes in a jar work great), chopped coarsely.

2-3 teaspoons minced garlic

1/4 cup olive oil (or more to taste)

1 teaspoon dried chile pequin OR Red pepper flakes


1) Using a vegetable peeler, cut the zucchini into lengthwise ribbons, turning as you go. Slice any unused ends or core thinly. Lightly salt and allow to drain for at least half an hour. Pat dry with paper towel.

2) While the squash drains, make the tomato sauce (this step can be done in advance). Saute the garlic in the olive oil until just gold. Add the chiles and cook for another 30 seconds. Add the tomatoes to the pan, bring to a boil, and allow to simmer for 15 minutes or so until it taste done. Add cooked meat and salt to taste.

3) Preheat the oven to 400 degrees. Layer a 9/13 baking dish with alternate layers of zucchini, sauce, mozzarella, ricotta, and basil, using the zucchini as you would noodles. You should have enough for 3 layers. Sprinkle extra cheese on top. Bake until bubbly on top and the cheese begins to brown, about 30-40 minutes. The result may is a delicious celebration of the local harvest while cutting out pasta noodles!

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