Summer Squash Lasagna
(Serves 4)Slice squash very thinly lengthwise. (I use a mandolin) Brush both sides of squash slices with olive oil. Place on parchment lined baking sheet. Bake at 400 F for 15 minutes.
Zucchini and yellow squash, unpeeled and sliced thinly (I cut enough to fill 2-9X13 inch baking sheets)
1 tablespoon olive oil
Mix ricotta, seasoning and powder.
3/4 cup ricotta cheese, part-skim
3/4 teaspoon Italian seasoning
1/3 teaspoon garlic powder
Mix sauce, juice and paste.
1/3 cup no added salt tomato sauce
3 ounce V8 juice, low sodium
1 tablespoon tomato paste
1/2 cup mozzarella cheese, shredded
Place 1/2 of squash slices on bottom of greased 8 X 5 inch baking pan. (I use an olive oil spray)
Sprinkle with 1/2 of seasoned ricotta cheese.
Cover with 1/2 the sauce, then 1/2 the mozzarella.
Bake at 400 F. for 20 minutes. Turn oven to broil and brown the top for 2 minutes.
Allow lasagna to cool on wire rack for 5-10 minutes before cutting.
(I drained the water).
Cut in 4 servings.
Happy Meatless Monday!