Squash & Mushroom Lasagna
- 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)
- 4 small zucchini squash, diced
- 1 yellow onion, diced
- ¼ cup Parmesan cheese
- 2 eggs
- 2 cups cottage or ricotta cheese
- 2 teaspoons parsley
- 2 Tablespoons Parmesan cheese
- 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.
- Cook squash and onion in salted water until tender.
- Drain well and smash with a potato masher.
- Add Parmesan cheese.
- Beat eggs slightly and fold in cottage cheese, parsley and Parmesan cheese.
- 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 ½ cup of mozzarella cheese.
- Bake at 350 degrees for 1 hour.
- Remove from oven and let it sit for 10 minutes before serving.
Recipe by Cheery Kitchen at https://cheerykitchen.com/squash-mushroom-lasagna-2/
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