Sunday, August 2, 2009

Summer Squash Lasagna

I improvised a lasagna made from summer squash, it turned out so good I just had to share it.


2 summer squash, thinly slice lengthwise
2 TBS Olive oil
3 skinless, boneless chicken breasts chopped to bite size chunks
1 medium size onion
2 cloves garlic
1 small jalapeno
1 package frozen spinach
2 cups marinara sauce
10 oz Ricotta cheese
Shredded mozerella cheese

Finely chop the onion, pepper and garlic, sautee in olive oil until onion & garlic begins to carmelize. Add cut up chicken and cook thouroughly. Cook spinach and add to chicken mixture.

In an oiled 9" X 13" pan layer the sliced summer squash. Layer the chicken and spinach mixture over the squash. Layer in the Ricotta cheese, sauce and mozeralla. Repeat layers again ending with mozerella on top, use an ample amount.

Cover and bake in 375 preheated oven for 50 minutes. Uncover and bake for another 10 minutes. Remove, cool slightly and serve. Goes great with Garlic Texas Toast and a glass of red wine!