Monday, August 20, 2012

Squash & Mushroom Lasagna

With gardens producing a gluttony of zucchini and summer squash, here's a delicious way to use it!

Italian Squash and Mushroom Lasagna reminds me of what Garfield used to say,  "Once again I'm saved by the miracle of...lasagne!"
Living a low-carb lifestyle, I often wish for a bowl of angel hair pasta or a portion of lasagna with wide noodles.  As a child I detested squash, but it has become a favorite food now.  I often enjoy zucchini or summer squash in place of pasta.  Also, for veggie only eaters, I'd use portobello mushrooms instead of meat.  

I've made lasagna with grilled zucchini slices, but actually prefer my squash mashed, leaving a little texture.  You'll need a 24 ounce jar of pasta sauce, plus Parmesan, and mozzarella cheeses.  Make the meat sauce, cook and mash veggies, and make the cheese filling.  Assembly requires only a few minutes before baking.

Italian Squash and Mushrooms Lasagna

Meat Sauce:
  • 1 pound lean ground beef
  • 1 pound mild Italian sausage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves of garlic minced
  • 1 cup mushrooms, sliced
  • 16 ounces pasta sauce (I use a 24 oz. jar Prego Traditional style sauce)
Cook meat and seasonings with onion until it's no longer pink.  Drain well and add pasta sauce and mushrooms.  Cover and simmer on low heat while you prepare the other layers.

Squash Filling:
  • 4 small zucchini squash, diced
  • 1 yellow onion, diced
  • 1/4 cup Parmesan cheese
Cook squash and onion in salted water until tender.  Drain well and smash with a potato masher.  Add Parmesan cheese.  

Cheese Filling:
  • 2 eggs
  • 2 cups cottage or ricotta cheese
  • 2 teaspoons parsley
  • 2 Tablespoons Parmesan cheese
Beat eggs slightly and fold in cottage cheese, parsley and Parmesan cheese.

To Assemble:
Spoon meat sauce into a 9x13" baking pan.  Spread the squash filling over the sauce.  Sprinkle with 1 cup of mozzarella cheese.  Then top with the cheese filling.  Cover with remaining cup of pasta sauce and sprinkle with 1/2 cup of mozzarella cheese.

Bake at 350 degrees for 1 hour.  

Remove from oven and let it sit for 10 minutes before serving.

Hoping you enjoy some gooey garden goodness...


  1. That looks delicious.
    I'm looking for just recipes like that.
    I do so much better with low carb...need to get back on that wagon.

  2. Never seen squash lasagna made with a squash-mash layer instead of strips of squash. This is intriguing, and it's going to be made here with some of the aging zucchini in my veggie drawer!
    Thanks -- Cass

  3. Oh, I am going to try this! Sounds so good!!! Never would had thought of using squash in this way.

  4. Sounds like a hearty meal even without the noodles:@)

  5. YUM YUM YUM! I would love a piece of this for dinner!! Hubby not so much, he'd be asking me where the meat is. Hope you're well.

  6. OK, this one is so different from anything I make that I sat forward in my seat to read it. I've never put veggies in my lasagna before, but I love squash so I want to try this one. I keep sauce in the freezer most of the time so I'm always ready to go.

  7. Renee, this looks like the best way I've seen to use all that excess zucchini, wow, quite delicious and unique!

  8. I wish you would make me a pan of that -- it looks super delicious. I heard a funny story on the radio the other day about using up zucchini. A woman said that in the old days they used to leave their excess zucchini on porches, ring the bell, and leave. That's a new version of doorbell ditching! Have a great day. Joni

  9. That sounds and looks wonderful. You may not believe it but I am one of the few in the world who never gets excess zucchini. Now, it isn't because we are all such huge lovers of zucchini, it is because I just don't have a zucchini thumb or a zucchini finger. It doesn't matter where I have lived I usually get one or two and that is it, so I am always willing to take people's extras!


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée