Dinner

Summer Squash Lasagna is for Dinner.

Summer Squash Lasagna takes several minutes to prepare.

Summer Squash Lasagna takes several minutes to cook.

Summer Squash Lasagna makes 8 servings.

The ingredients for Summer Squash Lasagna are:

Home-made sauce

2 tbsp Olive oil
4 red pearl onions chopped
4 cubanelle peppers chopped
~5 cups or so of seeded, peeled, chopped tomatoes
salt, pepper, fav herbs (chopped basil, oregano)


Ricotta filling
15oz or so of ricotta
2 eggs, beaten
handful of mozzarella

Mix together, set aside

"Noodles"
Summer Squash, approx 2
Use a peeler and peel ribbons of squash.

Here is how you make Summer Squash Lasagna:

preheat to 350SaucePour oil into large sauce pan, add all veggies except tomatoes. Dash of salt and pepper hear on the veggies. Cook over med heat until veggies are tender. Add tomatoes and the sugar. Cook over med low heat for an hour or so. Taste test until it comes to the right temp. Add fresh herbs just before finishing.AssemblageLine pan with "noodles." then layer sauce and cheese. repeat. Add mozzarella on top along with a few extra basil leaves. Cook for approx 35 mins. Serving Size: approx 8 piecesNumber of Servings: 8Recipe submitted by SparkPeople user ALLANORAH.

The nutritional information for Summer Squash Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 241.2

• Total Fat: 11.7 g
• Cholesterol: 71.7 mg
• Sodium: 176.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 1.8 g
• Protein: 12.7 g