Zucchini Lasagna part 2, this time better, and squash-ier!

Zucchini Lasagna Revisited as Squash Lasagna!

So I made a second crack at this tasty Paleo Lasagna. This time I did it almost 100% perfectly!

The instructions are similar to the previous Zucchini Lasagna post I made before with slight modifications.

Ingredients:

2 Medium sized yellow squashes

2 cups ricotta cheese

1 bag of fresh spinach leaves

2-3 cups of shredded mozzarella

1 egg

1 medium diced onion

1 can of tomato paste

1 can diced tomatoes

Directions:

Slice the Yellow squashes length wise, cook them on a pan for about 2-3 minutes each side (this is to get rid of most of the moisture so the lasagna isn’t too watery)

Sweat the diced onions and add the diced tomatoes and tomato paste and any spices to taste. Heat on medium and stir occasionally

Mix the Ricotta, spinach and egg together. You can also add spices to this mix as well.

In a casserole dish spray pam or butter the bottom. Add the first layer of squash “noodles”, then add the ricotta mix, then the tomato mix. Repeat until all are used up. 

The top layer should have a bunch of fresh spinach on its own, topped with the shredded mozzarella.

 Bake covered for 45-60 minutes at 375 degrees. Bake uncovered to brown the cheese for an additional 15 minutes. Let stand until cool enough to serve.

This stuff is too delicious!