Blending the stewed tomatoes makes the lasagna meld together better. Spread 1 cup meat sauce in a greased 13x9-in. Total Time 2 hours. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt. First off I cut the squash too uneven to bake itin shell so I just scooped it out and preped as directed but I layered all the ingredients in a 9x9 Pyrex and baked. Set aside. Do Not Sell My Personal Information – CA Residents, 2 large zucchini (about 1 pound), shredded, 9 lasagna noodles, cooked, rinsed and drained, 2 cups shredded part-skim mozzarella cheese. 350 calories; protein 17.8g 36% DV; carbohydrates 34.1g 11% DV; dietary fiber 7g 28% DV; sugars 14.7g; fat 18.4g 28% DV; saturated fat 6.8g 34% DV; cholesterol 32mg 11% DV; vitamin a iu 976.9IU 20% DV; vitamin c 20.3mg 34% DV; folate 71.8mcg 18% DV; calcium 431.8mg 43% DV; iron 3mg 17% DV; magnesium 75.4mg 27% DV; potassium 988.3mg 28% DV; sodium 722.8mg 29% DV; thiamin 0.3mg 26% DV. 15 lasagna noodles (most of a 16-ounce box) 2 tablespoons olive oil 8 ounces cremini mushrooms, thickly sliced 1 tablespoon minced garlic Cooking spray 8 ounces shredded Parmesan cheese (about 2 cups) 1 cup heavy cream ¼ cup loosely packed … Use a fork to scrape the squash from the shells into a large bowl. Uncover and bake for 15 to 20 more minutes, until the cheese is golden brown. Repeat. I definitely recommend it. Place the slices of squash and zucchini, alternating and overlapping slightly over the sauce in … Bonus: it takes just 30 minutes to assemble. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Top with the remaining 1/4 cup of mozzarella cheese and sprinkle the parmesan cheese over top. Also instead of the crushed tomatoes and seasoning I just used a jar of my favorite red prepared pasta sauce from the store. Nutrition I used ground turkey instead of the beef and used the no cook lasagne because I did not realize until I went to prepare it that they were well I had on hand and it turned out fantastic. 2. Take the vegetables out of the oven and add to the pan with the tomato sauce. Home Recipes Cooking Style Comfort Food. Most of the moisture drained from the cooked squash next time I might salt drain and rinse it after cooking similar to the way I do eggplant to draw some of that moisture out. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. They never know! … It’s not too late to grab all of the summery garden veggies to make this meal.

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