Squash & Mushroom Lasagna
Luscious and low carb, I promise you'll never miss the noodles!
Meat Sauce:
  • 1 pound lean ground beef
  • 1 pound mild Italian sausage
  • 1 teaspoon salt
  • ¼ 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)
Squash Filling:
  • 4 small zucchini squash, diced
  • 1 yellow onion, diced
  • ¼ cup Parmesan cheese
Cheese Filling:
  • 2 eggs
  • 2 cups cottage or ricotta cheese
  • 2 teaspoons parsley
  • 2 Tablespoons Parmesan cheese
  1. Cook meat and seasonings with onion until it's no longer pink.
  2. Drain well and add pasta sauce and mushrooms.
  3. Cover and simmer on low heat while you prepare the other layers.
  4. Cook squash and onion in salted water until tender.
  5. Drain well and smash with a potato masher.
  6. Add Parmesan cheese.
  7. Beat eggs slightly and fold in cottage cheese, parsley and Parmesan cheese.
To Assemble:
  1. Spoon meat sauce into a 9x13" baking pan.
  2. Spread the squash filling over the sauce.
  3. Sprinkle with 1 cup of mozzarella cheese.
  4. Then top with the cheese filling.
  5. Cover with remaining cup of pasta sauce and sprinkle with ½ cup of mozzarella cheese.
  6. Bake at 350 degrees for 1 hour.
  7. Remove from oven and let it sit for 10 minutes before serving.
Recipe by Cheery Kitchen at https://cheerykitchen.com/squash-mushroom-lasagna-2/