Summer Squash Lasagna
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 40 minutes
Servings: about 8
Ingredients
- 3 medium squash, cut lengthwise into ¼-inch-thick slices
- ½ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 2 (14.5-ounce) cans petite diced tomatoes, drained
- 2 tablespoons dried Italian seasoning, divided
- 2 teaspoons garlic salt, divided
- 4 cups part-skim ricotta cheese
- 2 cups shredded Parmesan cheese
- 1 (8-ounce) package no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Directions
Preheat oven to 350°. Spray a 13″x9″ shallow baking dish with cooking spray.
Place squash in a single layer on paper towels; sprinkle with salt, and let stand for 15 minutes. Press with additional paper towels to remove excess moisture.
In a large nonstick skillet, heat oil over medium-high heat. Add turkey and onion, and cook, stirring occasionally, until turkey is browned and crumbly, 6 to 8 minutes.
In a medium bowl, combine tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon garlic salt.
In a large bowl, stir together ricotta, Parmesan, remaining 1 tablespoon Italian seasoning, and remaining 1 teaspoon garlic salt.
Spread ½ cup tomato mixture in an even layer in bottom of prepared pan. Place half of noodles in a single layer on top of tomato mixture. Place squash in a single layer on top of noodles. Spread half of ricotta mixture on top of squash; spread half of turkey mixture on top of ricotta. Top with half of remaining tomato mixture. Repeat layers once, ending with squash.
Bake, uncovered, for 30 minutes. Top with mozzarella, and bake until cheese is golden brown, about 10 minutes more. Let stand for 10 minutes before serving.