Vintage Lasagna with Squash is a nod to the lasagna of my childhood.
Notes:
Notably, my recipes are grain free, refined sugar-free and many are dairy free.
Actually, I created this recipe over 30 years ago and since things in this country are considered antique once they are 25 years old. Hence, the name Vintage. While creating out of the box versions of foods I used to eat brings me joy it also allows me to share my recipes. In any event, the Lasagna from the past was not concerned with calories but with filling bellies. In any case, Vintage Lasagna with Squash is beyond tasty.
Background:
Why is it that many of the best dishes from our childhood are those that create a big clean up job in the kitchen with a large load of various dishes? To tell the truth, dishes like this Vintage Lasagna with Squash it so worth the time and effort. Not to mention my family made three meals and a couple of lunches out of this large casserole. Lasagna is one of those dishes you crave and dream about. Vintage Lasagna with Squash will leave your mouth watering for more. What is your favorite piece of lasagna? While my favorite is the corner piece that is a little bit crispy around the edges all the pieces of this lasagna are ooey and gooey. Unlike many lasagnas, the top of this one has the stretchy cheese texture that is so visually appealing.
Recipe:
In conclusion, Vintage Lasagna with Squash has a silky smooth and cheesy cheese sauce with Mozzarella, Parmesan, Dubliner and cottage cheese combined. Garlicky Onion Seasoning is used in this tasty lasagna dish. At any rate, reserve some of the Mozzarella slices, some shredded Parmesan cheese, and Dubliner cheese to add to the top.
Vintage Lasagna with Squash
Storage:
As a matter of fact, this lasagna can also be frozen just place a slice or slice of Vintage Lasagna with Squash wrapped in two to three sheets of tin foil then place inside a freezer bag and store in the freezer for up to one month.
Ingredients for Meat sauce:
- 2 cups chopped onions
- 2 lb sweet Italian sausage
- 3 minced cloves of garlic
- 2 (28 oz) crushed tomatoes
- 4 tbs Garlicky Onion Seasoning
- 1/2 tsp oregano
- 1 1/2 tsp basil
- 1 tsp thyme
Directions on Meat Sauce:
Begin by placing avocado oil and onions in a frying pan on medium heat until onions and are caramelized. Secondly, add Italian sausage and garlic. Once sausage is cooked add tomatoes, garlicky onion seasoning, oregano, basil, and thyme.
Cheese Sauce:
- 32 oz cottage cheese
- 2 cups of mozzarella
- 1 cup fresh shredded Parmesan
- 2 eggs
- 1 tbsp fresh chopped basil
- 1/2 tsp fresh oregano
- 1/2 tsp pink salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 lb sliced mozzarella (reserving for the top)
Directions for Cheese Sauce:
Next slice a 1/2 lb of mozzarella cheese and set aside. In a high powered blender combine cottage cheese, Mozzarella, Parmesan, eggs, fresh basil, fresh oregano, salt, pepper, and garlic powder. Then using a blender blend until it becomes a thin creamy cheese sauce.
Squash:
- 1 1/2 large sliced butternut squash
Directions:
While using an electric meat slicer slice the butternut squash into long thin slices. Always practice safety first.
Directions For Putting together Lasagna:
Preheat oven to 375. Peel squash. Using an electric food slicer cut the squash in long thin (1/8 ‘ thick). Set squash slices aside.
Next, assemble Lasagna in a deep dish or lasagna pan:
Begin by placing a small amount of marinara sauce in the bottom of the pan.
Next, top with marinara with thin slices of butternut squash until the bottom layer is covered.
Finally, cover the squash with a thin layer of cheese sauce.
Additionally, top with cheese sauce with a thin layer of meat sauce.
Repeat 2 or more times with squash, cheese sauce than meat sauce. Lastly top the lasagna with slices of mozzarella, remaining shredded fresh parmesan, and Dubliner. Place in oven and bake 45 – 1 hour. Remove from oven and allow to cool and set. Once cooled. Cut into slices and serve.
Suggested serving sides a salad with Italian dressing.
Vintage Lasagna with Squash
Ingredients
Meat Sauce
- 2 cup chopped onions
- 2 lbs Italian Sweet Sausage
- 3 cloves minced garlic
- 2 28 oz crushed tomatoes
- 4 tbsp Garlicky Onion Seasoning
- 1/2 tsp oregano
- 1 1/2 tsp basil
- 1 tsp thyme
Cheese Sauce
- 32 oz Cottage Cheese
- 2 cups shredded Mozzarella
- 1 cup fresh shredded Parmesan
- 2 eggs
- 1 tbsp fresh chopped basil
- 1/2 tsp fresh oregano
- 1/2 tsp pink salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Butternut Squash
- 2 sliced butternut squash
- 1/2 cup Dubliner Cheese
Instructions
Meat Sauce
- Begin by placing avocado oil and onions in a frying pan on medium heat until onions and are caramelized. Secondly, add Italian sausage and garlic. Once sausage is cooked add tomatoes, garlicky onion seasoning, oregano, basil, and thyme.
Cheese Sauce
- Additionally, slice a 1/2 lb of mozzarella cheese with reserved 1/2 cup of shredded parmesan and set aside. In a high powered blender combine cottage cheese, mozzarella, parmesan, eggs, fresh basil, fresh oregano, salt, pepper, and garlic powder. Blend until a thin creamy cheese sauce.
Butternut Squash
- While using an electric meat slicer slice the butternut squash into long thin slices. Always practice safety first.
Putting together the Lasagna
- Preheat oven to 375. Peel squash. Using an electric food slicer cut the squash in long thin (1/8 ' thick). Set squash slices aside.
Next, assemble Lasagna in a deep dish or lasagna pan:
- Begin by placing a small amount of marinara sauce in the bottom of the pan.
- Next, top with marinara with thin slices of butternut squash until the bottom layer is covered.
- Finally, cover the squash with a thin layer of cheese sauce.
- Top the cheese sauce with a thin layer of meat sauce.
- Repeat 2 or more times with squash, cheese sauce than meat sauce.
- Lastly, top the lasagna with the reserved slices of mozzarella, shredded fresh parmesan, and Dubliner cheese.
- Place in oven and bake 45 - 1 hour. Remove from oven and allow to cool 15-30 minutes. Once cooled. Cut into slices and serve.
Using an electric meat slicer slice the butternut squash into long thin slices.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 253 | |
| % Daily Value * | |
| Total Fat 6 g | 10 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 43 mg | 14 % |
| Sodium 783 mg | 33 % |
| Potassium 984 mg | 28 % |
| Total Carbohydrate 29 g | 10 % |
| Dietary Fiber 6 g | 25 % |
| Sugars 9 g | |
| Protein 22 g | 43 % |
| Vitamin A | 239 % |
| Vitamin C | 49 % |
| Calcium | 12 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |