1 large squash, scallop -- sliced 1/4" thick 8 ounces spaghetti sauce, homemade 8 ounces cottage cheese, lowfat 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 tablespoon salt Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage cheese, sprinkle of mozzarella & parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350F for 1 hour. 133.4 calories per serving with 6.9 grams fat.
How To make Patty Pan Lasagna's Videos
Skillet Lasagna
Patty Pan Lasagna
Looking for a healthy substitute for your noodles in your next lasagna? Try this Patty Pan Lasagna from GoodFoodConnections.com!
How to Cook Patty Pan Squash : Summer Eating
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Cooking patty pan squash is something that you can do by sauteing it over high heat. Cook patty pan squash with help from the Director of Culinary Operations for Guckenheimer in this free video clip.
Expert: Larry Leibowitz Bio: Larry (Lawrence) Leibowitz currently holds the position of Director of Culinary Operations for Guckenheimer. Filmmaker: Brandon Somerton
Series Description: Summer is an excellent opportunity for a great many things, including a variety of different, delicious, seasonal foods. Learn about eating seasonally and enjoying summer food with help from the Director of Culinary Operations for Guckenheimer in this free video series.
Vegetarian Lasagna Recipe - Home Made Healthy Italian Food with Fresh Herbs
Vegetarian Lasagna Recipe - Home Made Healthy Italian Food with Fresh Herbs
Lasagna is one of the most delicious and easiest to make Italian food. One tray is a meal for many. Serve with salad, garlic bread and a glass of wine!
Enjoy the video recipe at
Ingredients:
Sauce:
2 chopped shallots
4 chopped cloves garlic
26 oz. marinara sauce
14 oz. diced tomatoes
1/2 teaspoon salt
1/2 teaspoon red pepper
Fresh thyme
Fresh basil
Fresh parsley
Filling:
9 lasagna noodles (make 1 or 2 more in case they are damaged)
2 cups mozzarella cheese
14 oz. ricotta cheese
16 oz. cottage cheese
1/2 cup parmesan cheese
1 round yellow Patty Pan squash sliced
2 medium tomatoes sliced
Preparation:
Sautee garlic and shallot in olive oil
Add marinara and chopped tomatoes
Heat on low for 30 minutes, add herbs then set aside to cool
Mix ricotta and cottage cheese and dust with dry Italian herbs
Boil noodles for 10 minutes, remove and rinse in cool water
Layer 3 times:
Noodles
Ricotta and cotta cheese mixture
Sauce
Tomato and squash slices
Mozzarella Cheese
Parmesan Cheese
Bake for 45 minutes in 325 degree oven covered for 20 minutes and 25 minutes uncovered
Garnish with dried herbs and real parmesan
Stuffed Pan Patty Squash
Stuffed Patty Pan Squash
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